{"id":3219,"date":"2024-12-15T10:21:17","date_gmt":"2024-12-15T10:21:17","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3219"},"modified":"2024-12-15T10:21:17","modified_gmt":"2024-12-15T10:21:17","slug":"kugelhopf","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/kugelhopf\/","title":{"rendered":"Kugelhopf"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">It\u2019s a soft and butter enriched yeasted bread (similar to brioche and originating from Southern Germany and Austria), studded with rum soaked raisins and decorated with almonds.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">It\u2019s a dream to have freshly baked and still slightly warm, but toasted on the following day, smeared with butter and topped with a bitter orange marmalade or thinly sliced smoked cheese perhaps is even better!<\/span><\/p>\n<p class=\"p1\"><em><span class=\"s1\">Ingredients:<\/span><\/em><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">about 50 g of raisins<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">20 ml of dark rum<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">260-265 g of plain flour sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">10 g of fresh yeast<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">125 ml of whole milk, slightly warmed up<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">35 ml of tepid water<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">40 g of sugar <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 medium egg<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 teaspoon of fine salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">65 g of unsalted butter, softened (plus more for greasing)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 15 whole almonds to lay inside the bundt cake tin<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">icing sugar for decoration<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Soak the raisins in the rum for a minimum of 2 hours, but preferably overnight.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Prepare a yeast starter:<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Crumble the yeast in a small bowl, add half the quantity of the sugar and pour in some milk. Stir gently until the yeast dissolves, then dust with some flour (about one tablespoon). <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cover and leave in a warm place for 10 minutes or so. The mixture should turn foamy, meaning, that the yeast is activated.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Sift the flour into the bowl of a standing mixer. Add the remaining sugar and make a well. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour in the yeast mixture and the remaining milk. Start working the dough on a lower speed with a dough hook attached. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Next add the lightly beaten egg, and after that the water and the salt. Work the dough for a few minutes until it results in a uniform and elastic consistency.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now gradually add the butter, making sure that each portion of the butter is well mixed with the dough before adding the next one.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once you\u2019ve finished with the butter work the dough for a further 5-8 minutes on a higher speed.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">It should turn silky smooth, shiny and elastic. The dough will be quite wet and sticky. If you find it too wet however, add a teaspoon of flour. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">At the very end add the raisins and let the mixer stir all the ingredients for about a minute.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cover the bowl with cling film and leave in a warm spot for about 1 hr or until it doubles in size.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Generously brush the <em>kugelhopf<\/em> mould or a bundt cake tin with butter.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Neatly arrange the almonds on the bottom of the tin. Knock back the risen dough and drop it into the mould in large spoonfuls. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Even out slightly the surface, cover again with clingfilm and leave in a warm place for about 2 hours, or until the dough has risen almost to the top of the tin.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 170 C \/ 150 C Fan and bake the <em>kugelhopf<\/em> for about 35 minutes (it usually takes me 35- 40 minutes in a static oven), or until golden brown (inserted skewer should come out clean). If it browns too fast, cover the tin loosely with a sheet of aluminium foil. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Leave to cool in the mould for 20 minutes before turning it onto a wire rack to cool down completely.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Dust with icing sugar before serving.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><em>Kugelhopf<\/em> is best enjoyed on the day of baking, but it can last for a couple of days wrapped in foil or kept in a bread bin, in which case I would suggest toasting it before eating.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s a soft and butter enriched yeasted bread (similar to brioche and originating from Southern Germany and Austria), studded with rum soaked raisins and decorated with almonds. It\u2019s a dream to have freshly baked and still slightly warm, but toasted on the following day, smeared with butter and topped with a bitter orange marmalade or &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/kugelhopf\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Kugelhopf&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3232,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[494,495,496,497,498,499],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3219"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3219"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3219\/revisions"}],"predecessor-version":[{"id":3253,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3219\/revisions\/3253"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3232"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}