Kouglof (Gugelhupf)

Ingredients

• 4 cups flour (, sifted)
• 1 tablespoon active dry yeast
• 5 tablespoons caster sugar
• 5 oz. whole eggs
• 3/4 cup whole milk (, at 97 F / 36°C)
• 12 tablespoons semi-salted butter (, softened)
• 1 teaspoon fine salt
• 6 cups water (, at 97 F / 36°C)
• 2 cups caster sugar
• Zest of an orange
• Zest of a lemon
• 1 vanilla pod (, split in half lengthwise)
• 3 tablespoons amber rum
• 3 tablespoons dark rum
• 4 oz. currants
• Soft unsalted butter
• Flour
• 3 tablespoons slivered almonds ((or whole almonds))
• 1 large egg yolk (, mixed with 1 teaspoon of milk)
• Icing sugar
• Stand mixer
• Kugelhopf mold
• Pastry brush

Instructions

1. 1

   --- Dough ---

2. 2

   Dissolve the yeast in 5 tablespoons of lukewarm whole milk. Set aside.

3. 3

   Sift the flour over the bowl of a stand mixer and dig a hole in the center.

4. 4

   Pour the sugar over the flour, around the edges of the bowl.

5. 5

   Pour the milk and yeast mixture into the center of the well, and start the stand mixer at medium speed, fitted with the dough hook.

6. 6

   Add the eggs one by one, then the milk, while the stand mixer is still on.

7. 7

   Add the salt and knead at high speed for 3 minutes to smooth the dough and allow it to come away from the sides of the bowl.

8. 8

   Gradually add the soft butter and knead until fully incorporated.

9. 9

   Reserve the dough in the bowl and cover it. Place it in a warm place away from drafts for about 1 hour so that it can rise. It should at least double in size.

10. 10

    --- Maceration of the raisins and soaking syrup ---

11. 11

    In a container, mix 1 quart (1 liter) of water and the amber rum and immerse the raisins in it for 30 minutes to macerate and rehydrate them.

12. 12

    Drain them and set aside.

13. 13

    Pour the remaining 2 cups (500 ml) of water into a saucepan and add the sugar, zest and seeds and the vanilla pod.

14. 14

    Bring to the boil and cook at a low boil for 5 minutes then remove from the heat and add the dark rum off the heat. Leave to cool completely and reserve this syrup for soaking.

15. 15

    --- Baking ---

16. 16

    Butter and flour a kouglof mold. Tap to remove excess flour.

17. 17

    Drain the currants and add them to the dough that has risen.

18. 18

    Knead at medium speed for 2 minutes to incorporate the raisins until obtaining a homogeneous mixture.

19. 19

    Add the slivered almonds into the bottom of the mold and pour the batter to ¾.

20. 20

    Let rise again for 30 minutes until the dough has reached the edges of the mold.

21. 21

    Preheat the convection oven to 350 F (180°C).

22. 22

    Using a pastry brush, coat the top of the dough with the egg yolk and milk mixture.

23. 23

    Bake the kouglof for about 30 minutes or until golden brown.

24. 24

    After 30 minutes of baking, check for doneness with a sharp knife. If necessary, bake for another 5 to 10 minutes, reducing the temperature so as not to burn the crust.

25. 25

    When the kouglof is baked, let it cool before unmolding it on a cooling rack to avoid breaking it.

26. 26

    --- Assembly ---

27. 27

    Soak the cake with cooled syrup.

28. 28

    Arrange the kouglof in a dish and sprinkle it with icing sugar.