Kugelhopf by Michel Suasse

Category: Festive kitchen
Kitchen: german
Kugelhopf by Michel Suasse

Ingredients

Dough:
dry yeast 0.1 g
wheat flour c. s, strong 100 g
water 60 g
Dough:
dough all
dry yeast 3.5 g
wheat flour c. s, strong 275 g
milk 4C 132 g
egg (weight without shell) 58 g
sugar 60 g
salt 7.4 g
butter 105 g
raisins 113 g
rum 23 g
________________________
icing sugar for decoration 1-2 tsp

Cooking method

  • Kugelhopf by Michel SuasseYeast with flour (used Manitoba), pour in water. Stir until the flour is evenly moistened.
  • Tighten the container with the dough with plastic foil. Leave for fermentation for 12-16 hours at a temperature of 18-21C degrees (it is much warmer in my house, the dough ripened for 8-9 hours).
    Kugelhopf by Michel SuassePour the raisins (I have raisins and dried cranberries) with rum (cognac). Leave for several hours, stir occasionally.
    Kugelhopf by Michel SuasseSend all the ingredients, except for butter, salt and dried fruit, to a bucket of a bread machine or a kneader bowl, 1 tbsp. l leave flour.
    Kugelhopf by Michel SuasseKnead for 10-12 minutes. In small portions, in several passes, add softened butter and the remaining flour, salt to the dough. Knead a smooth, shiny dough.
  • The dough is very soft, glossy, does not stick to your hands.
  • Kugelhopf by Michel SuasseAdd raisins, knead.
    Kugelhopf by Michel SuasseFermentation for 90 minutes at a temperature of 27C degrees.
    Kugelhopf by Michel SuassePut the finished dough on the table, knead. Collect in a ball. Cover with a bowl.
  • Pre-proofing - 30 minutes.
    Kugelhopf by Michel SuasseKnead the dough again, collect in a ball. Make a hole in the middle of the ball. Transfer to a mold, cover loosely with foil.
    Kugelhopf by Michel SuasseFinal proofing for 75-100 minutes at a temperature of 27C degrees.
    Kugelhopf by Michel SuasseBake in an oven preheated to 195C degrees until tender.
  • Cool the finished Kugelhopf a little in the form, and then on the wire rack. Kugelhopf by Michel Suasse
  • Kugelhopf by Michel Suasse

Time for preparing:

4 hours + 12 hours

Cooking program:

oven

Note

Recipe from LJ Boris - bvallejo, with minor changes (reduced the amount of yeast).

The bread is the most delicate. Crumples under its own weight. Next time I will bake in paper molds and cool it like a panettone, bottom up.

Tatyana1103
Manechka, what a handsome man and tastes like baking or like a loaf
Sonadora
Tanya, thank you.
Quote: Tatyana1103

but to taste like bun or loaf
She's definitely not a loaf. Not too sweet bun, rather.
Trishka
What a beauty, thank you, Manechka for the recipe!
Tell me right away, is it possible to determine the dough for the night in the refrigerator, or not?
Sonadora
Ksyusha, Thank you.
Quote: Trishka

can you determine the dough for the night in the refrigerator, or not?
Ksyusha, if you are afraid that you will ferment, then you can go to the refrigerator. Just not right away, give her an hour at room temperature to "walk".
NM
Manechka is still in the bookmarks, the dacha takes all the time, I'll bake a little
Sonadora
Hope, Thank you. I would be glad if the recipe comes in handy.

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