Kugelhopf Mini panettone zuccotti with coffee custard

The Kugelhopf is one scenic cake of Alsatian origin who needs one long leavening to get that soft and fluffy texture that distinguishes it. A sweet perfect to end a dinner, to be presented also in aspecial occasion, like a brunch with family or friends.

Ingrediants

    Doses for an 18/20 cm mold

  • 250 g Manitoba flour
  • 4 g dry brewer’s yeast
  • 100 ml of warm whole milk
  • 45 g of granulated sugar
  • 2 egg yolks
  • 60 g of soft butter
  • 80 g of raisins
  • rum
  • butter for the mold
  • 30 g of sliced ​​almonds
  • powdered sugar
  • 1 vanilla bean
  • salt

Scenic, soft, simple: the Kugelhopf it’s a leavened cake from the soft dough with raisins inside and flavored with rum (as in this version) or brandy. There recipe has gods leavening times very long, which must be respected: only in this way is the final result guaranteed.

What makes this cake distinctive is his turban shape, with the typical donut hole in the center: in fact, one is needed to make it ad hoc mold, easily available. If you are a lover of donuts try also the easy donut, the hug donut or the chocolate donut.

Among ingrediants that can not miss there are the almonds, or the crunchy note dessert. Impossible not to enjoy it accompanied by a cup of coffee, to conclude a dinner or during a family brunch.

OTHER DELICIOUS RECIPES: Carrot donut, Cocoa ricotta donut, Spelled donut and dried apricots

How to prepare: Kugelhopf

Medium execution Preparation time 25 min Cooking time 30 min Rising time 5h – 6h Portions 6

How to prepare: Kugelhopf

Kugelhopf Preparation - Phase 1

Kugelhopf Preparation - Phase 1

To make the Kugelhopf, wash the raisins and let them soften in a little rum. Pour the warm milk, sugar, egg yolks, vanilla seeds and a pinch of salt into the bowl of the mixer: mix with a whisk. Add the sifted flour with the baking powder and knead with the hook at low speed. When all the ingredients are well blended, add the soft butter and increase the speed, continuing to knead until the dough is shiny and elastic. At this point, add the well-drained raisins and knead the mixture at low speed so that the raisins are evenly distributed. Form the dough into a ball and let it rise for about two hours in the mixer bowl or in a covered container outside the fridge.

Kugelhopf Preparation - Phase 2

Kugelhopf Preparation - Phase 2

When the volume of the dough has doubled, grease the mold abundantly, spread the almonds on the bottom and arrange the dough, cover with a damp cloth and let it rise in a warm place until the dough has completely filled the mold. It will take from two to three hours, depending on the temperature of the environment: the warmer it is, the faster the dough will rise.

Kugelhopf Preparation - Phase 3

Kugelhopf Preparation - Phase 3

Bake in a preheated oven at 180 ° C for about 30 minutes. If necessary, cover the cake with aluminum foil as soon as the surface is golden, to prevent it from becoming too dark. Turn out and let cool. Before serving, sprinkle the Kugelhopf with icing sugar.

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