Kugelhopf Recipe

Ingredients

• 80 g raisins
• 53 g dried cherries
• 29 g dark rum
• 88 g all-purpose flour
• 49 g milk (warmed)
• 2 teaspoons dry active yeast
• 238 g all-purpose flour
• quick sponge (see above - all of it!)
• 114 g milk
• 1 large egg
• 50 g granulated sugar
• 82 g unsalted butter (room temperature)
• 1 teaspoon kosher salt
• Soaker (see above)
• Butter (for the pan)
• 10-12 blanched whole almonds
• confectioners’ sugar

Instructions

1. 1

   Mix the soaker: Combine all the ingredients for the soaker in a covered container. Mix to moisten and set aside at room temperature. Let sit overnight or longer, shaking or stirring every few days.

2. 2

   Make a quick sponge: 30 minutes before you want to mix the dough, combine all ingredients for the quick sponge (flour, milk, yeast) in a small bowl and let sit at room temperature for 20-30 minutes.

3. 3

   Mix the dough:

4. 4

   In the bowl of a stand mixer fitted with the dough hook attachment, combine all-purpose flour, sponge (yeast mixture), milk, egg, sugar, butter and salt. Mix on low to combine then increase speed to medium to develop gluten.

5. 5

   Once the dough is shiny, smooth, pulls away from the sides and you can pull a window pane, reduce to low speed and incorporate the soaker.

6. 6

   Turn out into an oiled bowl, cover and bulk ferment (proof) for 1 ½ hours in a warm place (78°F) or longer if it is cooler. Fold the dough to degas after 45 minutes.

7. 7

   Pre-shape round by folding all 4 corners into the center, flipping it over (seam side down) and tightening into a ball by pulling towards you with both hands.

8. 8

   Cover with plastic wrap and let it bench rest 10-15 minutes to relax the gluten.

9. 9

   Final shape into a round boule by flipping the seam side up, folding all 4 corners into the center. Flip it back over seam-side down and tighten into a ball with a smooth top by pulling towards you with both hands. Let rest 10 more minutes before poking the hole in the center.

10. 10

    Prepare a kugelhopf cake pan by brushing with softened butter and placing a blanched whole almond in each of the peaks at the bottom of the mold.

11. 11

    Poke a hole in the center and place it seam-side up in the prepared cake mold. Final proof for 1 ½ - 2 hours at room temperature until light and airy.

12. 12

    Bake in a preheated oven set to 350°F for 40-45 minutes.

13. 13

    Cool 15 minutes in the pan before flipping out to cool completely on a wire rack.

14. 14

    Once cool, dust with powdered sugar, slice and serve.