Kugelhopf by Joseph Dorffer

Category: Bakery products
Kugelhopf by Joseph Dorffer

Ingredients

Dough:
pressed yeast 15 g
wheat flour c. from. 375 g
salt 9 g
sugar 56 g
chicken egg 56 g
milk 165 g
butter 150g
Filling:
raisins 120 g
rum 20 g
Additionally:
butter for greasing the mold
almonds handful
powdered sugar for serving

Cooking method

  • From yeast (I have 5 grams of dry), salt, sugar, warm milk, eggs and 325 grams of flour, knead the dough. Knead for 7-8 minutes.
  • Kugelhopf by Joseph Dorffer
  • Add one third of the softened butter and one third of the remaining flour. The dough becomes very soft, smears along the bottom of the bucket:
  • Kugelhopf by Joseph Dorffer
  • But after another couple of minutes of kneading, it stops smearing under the scapula and gathers into a soft ball. A little "comma" stretches and settles gently when the batch stops.
  • Kugelhopf by Joseph Dorffer
  • Also, gradually, in two passes, add the remaining butter and flour into the dough, kneading thoroughly after each addition, for at least 2-3 minutes.
  • At the very end of the kneading, knead the raisins, pre-soaked in rum (in my brandy), into the dough.
  • Kugelhopf by Joseph Dorffer
  • Transfer the dough to a glass dish. Tighten the top of the pan with plastic foil.
  • Kugelhopf by Joseph Dorffer
  • Fermentation in the refrigerator for 12-24 hours. During this time, the dough will increase by about one and a half times.
  • Kugelhopf by Joseph Dorffer
  • Allow the dough to warm up at room temperature for about two hours before cutting.
  • Kugelhopf by Joseph Dorffer
  • Grease a baking dish with butter (metal - sprinkle with flour), pour a handful of almonds on the bottom.
  • Put the dough on the table, knead, roll out into a layer 1 cm thick.
  • Kugelhopf by Joseph Dorffer
  • Roll up. Connect the ends of the roll. Transfer the dough piece to the mold.
  • Kugelhopf by Joseph Dorffer
  • Proofing under the film for two hours (put it in the oven with the light on).
  • Kugelhopf by Joseph Dorffer
  • Bake the Kugelhopf in an oven preheated to 220C (convection 200C) degrees with steam for the first 7-8 minutes, then reduce the temperature to 180C (convection 160C) degrees and bring to readiness. The total baking time is about 50 minutes.
  • Kugelhopf by Joseph Dorffer
  • Leave the finished kugelhopf in the mold for 10 minutes, then carefully remove it.
  • Let cool slightly and sprinkle with powdered sugar.
  • Kugelhopf by Joseph Dorffer
  • Kugelhopf by Joseph Dorffer
  • Kugelhopf by Joseph Dorffer
  • Kugelhopf by Joseph Dorffer
  • Kugelhopf by Joseph Dorffer
  • Tasty to disgrace.

The dish is designed for

1 loaf weighing 950 g

Time for preparing:

6 hours + 12 hours

Cooking program:

oven

Note

Recipe with Cooking from Boris (Vallejo).

gala10
Stunned. All. There are no more words. Thanks for the recipe!
Vinokurova
Sonadora, Man, I am yours forever! ... a delicious recipe, another masterpiece!
ang-kay
What beautiful pastries you have, Marishka! It's a sight for sore eyes! And so she is all the same color! Not overcooked, not overcooked! Master! Thank you for another beauty! Photos are awesome!
celfh
Manya, your conscience is asleep))) For the night ... such masterpieces, until the morning now you won't fall asleep))
Manyasha, what are your golden pens)))
Anatolyevna
Sonadora, Manechka is so beautiful! That's a wonderful pie! Just masterpieces!
TATbRHA
Quote: ang-kay
Photos are awesome!
Especially the last one. With the caption "Tasty to disgrace."
posetitell
Quote: TATbRHA

Especially the last one. With the signature "Tasty to disgrace."

This signature bought me with giblets: I'll drink it all away, but bake.
Huge spaisbo for the recipe.
Anatolyevna
posetitell, Nikka, be sure to bake!
SchuMakher
Chuchundrus
SchuMakherwhat? In odmarak ??? : cray: and I don't have the strength to fall so ... crawling, panting with admiration and envy, I move according to Manunin's recipes
She has nothing to say to her
Sonadora
Girls, Thank you very much for the praises. I really wanted to share this recipe with you. The loaf is very tasty, large and weightless, melts in your mouth. I hope you get to her someday and it tastes good to you.

Quote: celfh
Manya, your conscience is sleeping
She does not sleep, she cannot after such gluttony. I have such an ochuchuyu that the only thing I can move now is with my fingers.

Manyun, come! I'll bake some more.

Chuchundrus, Natasha, (in a whisper) crawl into the kitchen and put the dough. Tomorrow you will have a roll. I am the only one thick to be beautiful?
Yunna
Sonadora, Cool recipe, bake on Friday before the arrival of the children. I don’t have sultan raisins, there is an ordinary one, I dried it myself from raisins. Will it go or is it necessary to buy a large one?
Sonadora
Yunna, Thank you. I baked with regular raisins.
Chuchundrus
: mad: that's good, good people brought you, Manyunya, to clean water and I stopped crawling and sho for take beast raisins Sultan? Chichas Toko tortured shriveled grapes "What is the name of their dad ???"
Manyun, yes, do you have a silicone mold? A enta wonderfulmetallicheskibles A slim design, I suspect that I do not have a Kugelhopf invented by a specialist for it, will it suffer greatly from entogo?
SchuMakher
Quote: Chuchundrus
A enta wonderfulmetallicheskibles slim design,
Enta Ilizarov apparatus for the form
Sonadora
Natasha, without a construction (I won't even try to pronounce this word, I still can't) it will not work. The shape is silicone soft. I'm afraid it won't stand the pressure of the Kugelhopf. Better in a metal pit.

Quote: ShuMakher
Enta Ilizarov apparatus for the form
Rather, a Chizhevsky chandelier.
Rada-dms
Super recipe! I baked yeast in silicone, in soft ones it distorts them, there is denser, it's normal there! In the corset, too, it turned out, but the smoothed shapes are like that.
Rada-dms
Man, what if you patch it up instead of cake?
Chuchundrus
Tomorrow I will eat the Kugelhopf curve by Joseph Dorffer
Man, and throw almonds whole or grind?
Quote: Sonadora
pour a handful of almonds on the bottom.
Rada-dms
Quote: Chuchundrus
Tomorrow I will eat the Kugelhopf curve by Joseph Dorffer
Kusmanchik plummet to me !! I love free forms !!
SchuMakher
Quote: Rada-dms

Man, what if you patch it up instead of cake?

I also thought about entom
Sonadora
Thank you, Ol.
Quote: Rada-dms
I baked yeast in silicone, in soft ones distorts them,
There is such a thing. I have just soft, inexpensive (Regent). In the middle, where there is no frame, a little skews.

Quote: Chuchundrus
tomorrow I will eat Kugelhopf curve
But I ask our bird not to offend! (c) Not a curve, but abstract!
Quote: Chuchundrus
Man, and throw almonds whole or grind?
Entirely. The main thing is not to forget. I stayed on my table today. And all Mania is to blame for not prescribing pills for sclerosis.

Quote: Rada-dms
Man, what if you patch it up instead of cake?

Quote: ShuMakher
I also thought about entom
I do not even know. It doesn’t look like Easter cake. Only if you add more sugar there, and pour spices.
Tanyulya
How beautiful !!! Man is super. With coffee, I would have crumbled and protein cream as if you would like a cake.
Albina
Manechka, CLASS I kept thinking about a yeast cake for the Nordic tart. Here he is
Bridge
Quote: Albina
for the Nordic form. Here he is
Yes Yes Yes. Me too: girl-yes: Very impressive.
GruSha
Quote: Sonadora
Tasty to disgrace.
Without any doubts!!! what a crumb
Trishka
Oh, I can't even write anything, I ...
Man, when you have time to do everything, I have enough current to follow you, to wander around your masterpieces ...
Masterpiecerrrr ...
ANGELINA BLACKmore
I read the Kugelhopf dialogue ... Rzhu patstalom .......
And my question is attached Ms. ...... But if I bake with sourdough, how will the preparation behave in the refrigerator for 12-24 hours?
Or is it better for me not to put my SHEDEvr there?
ANGELINA BLACKmore
The question is esessno "starters"))

Thanks to the author of such beauty for the recipe.
A good idea instead of Easter cake.
Chuchundrus
Well, sho, darahaya Manya, I have to say for your Kugelhopf I piled him, he did, he had a bunch of my nerve cells, but STE it was not in vain. Instead of the apparatus of a famous person, I adapted a design extracted from a deep fat fryer aftar of this mesh piece is unknown to me, so I hasten to patent a clever idea
I have yeast: pard: apparently turned out to be rather weak: secret: it turned out not as airy as yours
My mommy: secret: a lover of all the sweet stuff, highly appreciated the taste of entogo kugelhopf So sho, Manya, entot pieces settled in my kitchen for a long time
Here's a parody of your masterpiece
Kugelhopf by Joseph Dorffer
Trishka
Chuchundrus, Chuch, figase parody, beautiful oooo ...
Kras-Vlas
Manya, Words are gone ...
Rada-dms
Chuchundrus, it seems to me that the divine crumb turned out !!
Sonadora
Girls, thank you very much!
Quote: Tanyulya
With coffee, I would have crumbled and protein cream as if you would like a cake.
Tanyush, with curd mass, a la pasca, is also delicious.
Quote: Albina
I kept thinking about the Nordic tart yeast cake.
Albina, Yes. I think it will work out great in it.
Quote: Trishka
Man, when you have time for everything
Ksyusha, I do not have time for anything. I come off in the kitchen on weekends, knead the dough at night.
Quote: ANGELINA BLACKmore
But if I bake with sourdough, how will the preparation behave in the refrigerator for 12-24 hours? Or is it better for me not to put my SHEDEvr there?
Natasha, the dough does not have to be fermented in the refrigerator. The author recommended this exclusively for a richer taste, but by no means excluding the possibility of preparing the dough in the traditional way.

Chuchundrus, Natasha, wow "parody"! A masterpiece, nothing less! The crumb is fantastic, the barrel is ruddy, the nuts are where they should be (not like the sclerosis)!
Quote: Chuchundrus
he did, he had a bunch of my nerve cells,
Why? Didn't want to collect the dough into a ball?
Quote: Chuchundrus
I see the yeast turned out to be rather weak, it turned out not as airy as yours
Are you kidding? You can eat it with your lips!
Quote: Chuchundrus
therefore, I hasten to patent a clever thought
I represent the faces of the patent office employees.
Chuchundrus
Manyunya, the dough was absolutely perfect, the ball was magnificent, for the first time in my life I acted strictly according to the instructions. But in the morning in the fridge a not very much raised bun was waiting for me. I started to get nervous. And apparently she hastened to send it to the oven, my mother tells me, sho I always run ahead of the locomotive
Little by little, I was impatient to knock it out of the mold, then examine the crumb
The dough is really tasty, we really liked it. I didn't turn out as magically airy as yours. Next time I'll just add more yeast, they are all different
Thank you, Manechka, for sharing your amazing recipes
: mail1: registration in the fan club "Manka right handles" continues
Chuchundrus
Quote: Sonadora
A masterpiece, nothing less! The crumb is fantastic, the barrel is ruddy
Kugelhopf by Joseph Dorffer improve computational literacy !!! Let's hit crooked hands with Photoshop !!! 🔗
Sonadora
Natasha, it will not be able to rise much in the refrigerator, the oil "freezes". Looking at the photo, you cannot say that you were in a hurry. The crust is excellent, there are no explosions on the crust.

Quote: Chuchundrus

Let's hit crooked hands with Photoshop !!!
ABOUT! Let's go to this fan club better.

Chuchundrus
🔗 So mnu did it right? 🔗
Sonadora
How right!
Svetlana Mazqarovna
bake with steam for the first 5 minutes - how's that? I have a mini-oven, what can I adapt? I ask the experts for help. so I understand that it is necessary to put a container with water. But if you then open the oven to remove the bowl of water, will the buns fall off?
Sonadora
SvetlanaMazqarovnawill not fall off. Feel free to open it.
Tumanchik
Mashunya baked your Round head today (Kugel - round, Kopf - head). I liked it very much, but not quite succeeded. The dough was thin and did not want to be baked in any way. But I did it! Delicious! Thank you, my dear.
Thought it was like a cupcake. It turns out this is the real Panettone. Delicious!
Sonadora
Irish, what did you knead with, how long? Was the dough heavily smeared along the bottom at the end of the batch? Maybe you needed to add a spoonful of flour?
Tumanchik
Quote: Sonadora

Irish, what did you knead with, how long? Was the dough heavily smeared along the bottom at the end of the batch? Maybe you needed to add a spoonful of flour?
kneaded by Boshik. The dough was thin. Flour added three spoons. It got better after the refrigerator. Molded immediately cold.
Don’t worry, my muSH is sucking in my muffin! I dried croutons for children (not fresh)! All class! Looks like the faq itself screwed up. It doesn't matter anymore.
Sonadora
Ir, I'm still worried. I want everyone to succeed without problems. Was your flour not too soft?
Tumanchik
Quote: Sonadora

Ir, I'm still worried.I want everyone to succeed without problems. Was your flour not too soft?
mustache bitterly I said!
flour could easily fail.
what are you really. I didn't throw it away. eat and enjoy. I'll go cut off a piece and eat it for the night, so that you can enjoy it.

in vain I told you, here is a Turk

Sonadora
Choyta in vain? You know, I'm FOR any kipish, except for hunger strikes. Burst to your health!
Tumanchik
Quote: Sonadora
Burst to your health!
bursting! and you collect the parcel for me. and let's go to the size of commercials 50 right away. You’ll put up tasty faq. so as not to run twice later.
Anatolyevna
Sonadora, Many are already tested, but I'm looking at the FAQ.
We must, we must get together and decide on a masterpiece.

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