Food · Sweet

Kougelhopf

Kougelhopf, kouglof, kougelhof, kugelhof… Whatever you name it this is one of the best cake you can make for Christmas time or even winter in general. I’ve heard about this cake for a very long time but I’m not from eastern France so you don’t really think about making it and I hate all things with dried fruits. But a few years ago I went on a trip in Strasbourg and a local gave us the recipe so once we were back home we tried it with my mum and since then we bake kougelhopf every winter. It’s simple, it’s good and perfect with a hot beverage. You need a little time though to make a kuglof so don’t bake it if you have plans for the whole morning or afternoon as it takes about 2 hours to rise before cooking.

Ingredients:
  • 250g lukewarm milk
  • 20g baker’s yeast
  • 500g plain flour
  • 125g softened butter
  • 125g sugar
  • 2 eggs
  • salt
  • rum
  1. Mix the baker’s yeast with the lukewarm milk.
  2. In a bowl mix plain flour, salt and sugar. Do a hole in the middle and pour the melted butter, the eggs, the rum. Use your hands to knead the mixture. Add the milk/yeast little by little. You should have a elastic dough sticking in your hands.
  3. Grease a kougelhopf tin and place the dough in it. Let it rest until it doubled in size (approximately 2 hours next to a fireplace).
    img_0800
    After 1 hour

    img_0801
    After 2 hours
  4. Heat your oven at 180°C and cook for 30-40 minutes. Don’t open your oven before half an hour to check the cake!!
  5. When cooked and out of the tin sprinkle with icing sugar.
 If you wish you can add whole almonds at the bottom of the tin before putting the dough. Or you can also had some dried fruits in the dough (raisins, sultanas, cranberries,…). When cooked and out of the tin sprinkle with icing sugar.

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