• 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.