Recipe Kugelhopf
- For 48 people / 48 parts
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To make this dish
Ingredient list
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RUM-MACERATED CURRANTS500 g currants
100 g rum (optional)
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KUGELHOPF DOUGH WITH CURRANTS750 g plain flour (T55, approximately 11% protein)
750 g strong flour (T45, approximately 14% protein)
40 g salt
225 g sugar
84 g yeast
600 g rum-macerated currants
500 g eggs
300 g milk
600 g Lescure Unsalted 250g butter Roll 82% fat
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FINISHING TOUCHESQS Beurre doux Lescure Charentes-Poitou AOP
QS raw almonds
QS egg whites
QS icing sugar
The right ingredients
Lescure Unsalted 250g butter Roll 82% fat
The recipe, step by step
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01
RUM-MACERATED CURRANTS
Soak the currants in boiling water for 3 minutes. Drain and let macerate in the rum for several days
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02
KUGELHOPF DOUGH WITH CURRANTS
The day before making, drain and freeze the currants and put all of the ingredients in the refrigerator. The next day, mix the two types of flour, yeast, salt and sugar with the eggs and milk for 5 minutes on speed 1 of the stand mixer. Knead on speed 2 for 12 to 15 minutes (the temperature of the dough should be 24- 25°C). When the dough is smooth and elastic, incorporate the butter, cut into pieces, followed by the frozen currants (to prevent them from being crushed). Refrigerate overnight.
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03
FINISHING TOUCHES
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04
BAKING
Grease the Kugelhopf pans with softened butter. Coat the raw almonds with a little egg white (so that they adhere to the dough) and arrange in the bottom of the pans. Divide the dough into 650 g portions, form into balls and place in the pans. Let rise for 3 hours at 26°C. Preheat the convection oven to 200°C, then lower the temperature to 175°C and bake for approximately 50 minutes. Turn the baking sheet around in the oven after 25 minutes. Let cool for 5 minutes, unmould, let cool then sprinkle with icing sugar.
Chef's TipRespect the kneading and rising times to ensure that the dough develops nicely. Orange juice may be used instead of rum to macerate the currants.