Kougelhopf dough


• 0.250 Kg of T45 flour

• 0.006 Kg of fine salt

• 0.040 Kg of caster sugar

• 0.075 Kg of whole eggs

• 0.075 Kg of milk

• 0.012 Kg of baker’s yeast

• 0.050 Kg of fermented dough

• 0.125 Kg of unsalted butter

• 0.100 Kg of raisins

• 0.020 Kg of dark rum





• 0.030 Kg of butter for the mold

• 0.040 Kg of fully peeled almonds

• 0.020 Kg of icing sugar






• In a bowl, combine the raisins and rum. Leave to macerate.

• Cut the butter into pieces and let it soften at room temperature.

•Sift the flour.


• In the bowl of the mixer fitted with a hook, put the flour, the fermented dough, the salt, the caster sugar and two-thirds of the eggs.

• Dissolve the yeast in lukewarm milk (+30°C to +35°C).

• Activate the mixer in 1st speed, pour in the milk-yeast mixture.

• When the dough comes offthe bowl coating, gradually add the rest of the eggs.

• Knead on 1st speed for about 5 min until the dough is smooth and comes offthe bowleasily.

• Incorporate the soften butter.

• Knead for about 5 more minutes until there is no trace of butter.

• Drain the macerated raisins and add them to the mix.

• Knead to well incorporate them into the dough.

• Stop when the dough has a shiny appearanceand has a sufficient glutinous system.

• Put it in an otherbowl. Cover it in contact with cling film.

• Leave the dough to rest for 1 hour at room temperature (+20°C to + 25°C).

• punch the dough downand store it in the cold until the next day.


• Cut out to 0.250 Kg for kougelhopf molds of 15cm of diameter.

• Shape into balls.

• Leave to rest for 20 min at room temperature.

• Butter the kougelhopf molds.

• Place a whole almond at the bottom of each groove of the molds.

• Pierce each ball with your previously floured thumb, enlarge into crowns and place them gradually in the molds.

• Place in a growing chamber at +25°C for approximately 2h30.


• Preheat the deck oven to + 200 ° C.

• Bake the kougelhopf in the oven for about 40 minutes.

• Unmold right out of the oven.

• Put the Kougelhopf on baking paper placed on a grid to cool it.

• Sprinkle with icing sugar.


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