This Alsatian brioche is traditionally eaten for family Sunday breakfasts. If you do not own a Kugelhopf mould, you could use a large cake tin or 2 small ones, and sprinkle the flaked almonds at the bottom. This will not affect its amazing taste.
- Yield: 1 large Kugelhopf
- Preparation Time: 20 Minutes
- 20 g fresh yeast
- 210 ml full fat or semi-skimmed milk, at room temperature
- 500 g white bread flour
- 60 g caster sugar
- 10 g salt
- 2 medium eggs
- 15 ml dark rum
- 200 g soft butter, diced
- 120 g sultanas
For the topping
- 20 g soft butter
- 10 g flaked almonds
- 20 g icing sugar
How to Make It
- Dissolve the fresh yeast in the milk.
- Put the white bread flour, caster sugar, salt, eggs and dark rum in the mixing bowl. Add the dissolved fresh yeast and work the mix with a dough hook for 10 minutes at slow speed.
- Add the soft butter and work the dough until it has an even consistency and comes unstuck from the surface of the bowl. Then add the sultanas.
- With a piece of kitchen paper, spread out a little bit of oil (olive or vegetable) in a large bowl. Place the Kugelhopf dough in its middle and cover the bowl with a wet cloth or cling film. Rest overnight (12 hours) in the fridge.
- The following day, grease the mould with soft butter and place the flaked almonds at the bottom.
- Turn over the dough on a floured work surface and remove the fermentation gas using the palm of your hands. Shape it into a circle and make a hole in its middle using 2 fingertips. Fill the mould with the dough and prove in a warm place for about 2 hours until the dough reaches the surface. Bake it until golden brown (on the top and sides) and turn it over onto a wire rack to cool. Sprinkle with icing sugar before serving.