Alsatian Butter Baba with Raisins

[Gourmet baked goods]

Alsatian Butter Baba with Raisins

Category: Bakery products

Kitchen: german

Ingredients
premium wheat flour	450 grams
warm milk	250 ml
softened butter	125 gram
eggs from -0 room temperature	2 pieces
dry yeast	1 sachet
sugar	5 tablespoons
salt	1/2 teaspoon
raisins	150 grams
rum or cognac for soaking raisins	2 tablespoons
cupcake ring d = 26 cm

Cooking method

• Soak the raisins in alcohol while the dough is being prepared.
• Stir yeast into 125 ml of milk along with salt, 1 tablespoon of sugar and 5-6 tablespoons of flour. Put in a warm place for half an hour.
• Then pour the rest of the milk into the yeast, put the rest of the sugar, eggs.
• Using a hook for a mixer or a dough mixer, or in a bread maker, we begin to beat, gradually adding flour. Then add butter piece by piece, whisking. Dry the raisins. Stir into dough.
• Grease the mold with oil. Lay out the dough, flatten the top. Put in a warm place to approach for 1 hour.
• Place the baking dish in an oven preheated to 180 degrees for about 1 hour.
• Willingness to test with a long stick.
• Remove from the mold. Cool on a wire rack.
• Magazine recipe Gourmet baked goods.

The dish is designed for

for family

Time for preparing:

about 3 hours

Cooking program:

oven, mixer

Note

Butter woman with raisins in Alsace is called gugelhupf.
The name comes from the German word "ball", because the dough rises magnificently and evenly during the baking process. This is one of the options for traditional European baked goods. The Gugelhupf siblings are Italian panetone, French brioche and our Easter cakes.
Cupcake is especially popular in Alsace, a region that has moved from France to Germany and vice versa several times over the past couple of centuries, and also in Austria, so it is quite difficult to find out the origin of the recipe.

I'll show you closer

The dough is wonderful
Maria Masinen has a similar recipe, yeast-free

[Podmosvichka, Lena]

Podmosvichka, Lena, well, I can’t walk past the muffin! And so gorgeous. Just tomorrow there is a reason to bake, but I have a question about the addition: salt, paprika, garlic? Is it someone from another recipe who came running for such deliciousness?
I'm not out of harm, I really love buns and want to bake.

salt, paprika, garlic

Thank you, smiled
I collected salt, and then it jumps out itself
I always check, and then my husband distracted, brought the Christmas tree, helped to install.

Anya, I will be glad if you like it

Tell me, can you use dry yeast like saf-moment or pakmaia? I thought dry yeast shouldn't come into contact with liquids. For example, when I bake bread, I put them exclusively in a hole of flour ... Or do you need to look for special dry yeast that can be dissolved in liquid?

I thought dry yeast shouldn't come into contact with liquids. For example, when I bake bread, I put them exclusively in a hole of flour ... Or do you need to look for special dry yeast that can be dissolved in liquid?

I bake everything only on dry yeast. And no matter where they are in flour or liquid .. They will still "get wet" during mixing. Everything always turns out great .. I bake with yeast Dr. Etker.

Thank you. It's just that dry yeast is also different. On some it is directly written - to dissolve in warm milk or other liquid. Other packages have nothing at all ...

It's just that dry yeast is also different.

Probably. I only use. D. Etker. And when I doubt the quality of the yeast, I just put it in water with sugar and leave it for 15 minutes.The cap has appeared, the yeast is good. In principle, many professional chefs advise this.

A 11 gr. Not much dry yeast for 450 grams of flour? Help! Answer someone. All the food is already on the table ... I want to make it while the child is sleeping ...

A 11 gr. Not much dry yeast for 450 grams of flour?

Fine. you can even subtract it, but a little bit 0.5 tsp .. Dr. Etker 7 g pack for 500 g flour. this is the standard norm. Raw yeast 20g-500g flour.
But I would advise you not one dough proofing, but a couple. that is, the dough-rose. Crumple it and let it rise again. Then wrinkle, and already in shape and in shape, let it fit and then into the oven. This will prevent yeast odor. The extra gas will come out with two proofers .. And the baking will be better and tastier ..

Thank you very much. The child is sleeping. I started doing it.



Can you run the yeast dough program in a bread maker? There, knead for 30 minutes and an hour for proofing. And then take it out of the bucket, knead it with handles, put it in a mold, let it rise and then into the oven? And how much to leave the dough in the proofing form (in time)?



Kneading 30 minutes, taking into account the pause between the first and second mix ...



It takes 10 minutes in our hp.

Can you run the yeast dough program in a bread maker? There knead 30 minutes and an hour for proofing. And then take it out of the bucket, knead it with handles, put it in a mold, let it rise and then into the oven? And how much to leave the dough in the proofing form (in time)?

I do this. I put the Dough program into the HP, 10-15 minutes before the end of the program, I take out the dough without turning off the HP. I crush it quickly and put it back in HP. The end of the program bell rang, I will not tweak and do not touch anything, but I keep track of the time. One more hour. HP is warm, and the second time the dough rises perfectly. Then, after an hour, I take out the dough, knead it, put it in the mold and let it rise in the mold as required by the recipe. Well, usually it takes another hour. While the dough is rising, I turn on the oven at 220 degrees and let it warm up properly, it is not necessary for an hour, you can turn on the oven half an hour before the end of the proofing in the form. then I put the forum in the oven and bake. All.

I probably didn't understand a little. I very much ask for your patience and understanding ...
When the yeast dough is upset for an hour on the program, the program itself already contains the kneading. Why make them manually ??? And do you bake at 220 C? The author indicates 180 C ...



How do you manually crush? Shaking the dough out of the bucket completely? What movements do you make with your hands later? Or can you knead the dough right in a bucket? Excuse me, this is the first time I come across such baked goods. Only bread in hp baked and that's it ... The level, if not zero, then exactly one ;-)

I probably didn't understand a little. I very much ask for your patience and understanding ...
When the yeast dough is upset for an hour on the program, the program itself already contains the kneading. Why make them manually ??? And do you bake at 220 C? The author indicates 180 C ...
How do you manually crush? Shaking the dough out of the bucket completely? What movements do you make with your hands later? Or can you knead the dough right in a bucket? Excuse me, this is the first time I come across such baked goods. Only bread in hp baked and that's it ... The level, if not zero, then exactly one ;-)

Anastasia in my program there are no slips. I put the dough on the program, HP kneads it and melts it. I have Unold HP. Yes, I completely take out the dough from the bucket, and just knead it, how to knead it7 Mash it, fold it several times, make a bun and back to hp. You can use a bucket too, it's just inconvenient in my opinion ..
This is not a type of baking, this is a type of proofing of the dough, well, from the category of "craving for invention." I do not bake bread in HP, but only in the oven. Yes, of course, bake 180 degrees, everything is like Elena's written. This I wrote on the machine 220, this is how I bake bread at this temperature.
The longer you let the dough stand, knead it, the more gases come out of it and there will be no smell and taste of yeast.

Clear. So so.Once in my hp, yeast dough is already included in the program, I will manually try not to beat it, because everything is done by hp. I have a Redmond 1910. There are several exercises at once within an hour. After the dough comes up, I'll put my son in a mold and, in manual mode, I'll let him rise for about an hour, then for baking. Do you think I will not make a mistake anywhere?

By the way, the gingerbread man rolled up .... Very soft, imposing .... But you can bake it in xn ... I think I can handle it ... Why do they bake in the oven in the form? Just because of beauty? Or will this cake taste different in hp and in the oven?

And can you tell me why the oil should be gradually mixed after adding flour? Why can't it be laid with all the liquid ingredients right away? What's the point?



I'll take it out, put it in shape ...




Stir in the oil gradually



My tablet prints as it wants ... The letters are replaced by one another ... Sometimes the meaning is lost .... Sorry.



What is the best way to lubricate the form? Vegetable or butter? Sprinkle with flour?



I have already started the proofing with kneading ...

1 hour of proofing is not enough for yeast dough. I wrote above. To avoid the smell and taste of yeast, it is recommended to let the dough stand for longer. You can, of course, do like Elena's recipe ..
You will not make mistakes anywhere, if your dough fits three times, it will just be better.
Everyone chooses what is most convenient for him. I don't like HP bread. I like it from the oven or from the miracle oven.
The oil is the last to interfere with the yeast. Once the yeast has mixed with water and flour, you can stir in the oil. It is believed that the yeast must first be mixed with the flour. If the fat enters the yeast immediately, then it is like in a film and grows worse from this.
NON-STICK MIXTURE

NON-STICK MIXTURE
1 cup flour

1 cup plastic fat (lard, cooking oil, ghee,)

1 cup vegetable oil



First, fat, butter and flour are mixed into a lumpy mixture, then beat for 2-3 minutes until the mass increases in volume by 2 times. The resulting cream is used to lubricate baking tins and baking trays. Apply with a brush, in a thin layer. Shelf life is one year at room temperature or in a refrigerator.

Thank you very much!

Thank you very much!

It's my pleasure . Delicious pastries for you!

Why an hour? An hour in xn and another hour in Thomas ... it's already two ...



I will definitely report the photo.

Why an hour? An hour in xn and another hour in Thomas ... it's already two ...

Yes, of course, two hours .. I don’t think it’s in the form of an hour, it’s as if by itself. I meant that before getting in shape, you have to let him come up twice.
You can do everything like Elena's. I just wrote you my way of kneading and proving the dough. 2 hours is not enough for me, in my opinion, the smell of yeast and the taste of yeast in the product takes place ..

[Nastasya78]

Nastasya78, Anastasia, well, Galina seems to have explained everything to you, while I was resting around the house For which many thanks to her
I won't tell you about HP, I'm not in the subject at all.
The only thing I will add is that one rise is quite enough. I got soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooowing that I had to squeeze the top a little with a fork, otherwise I would have rested up the oven.
And there was no smell or taste of yeast at all, maybe because of the raisins.

And there was no smell or taste of yeast at all, maybe because of the raisins.

Elena most likely the raisins were soaked in cognac-alcohol. Usually raisins give a very persistent yeast flavor. It hits right in the nose. It is mixed before placing in the mold, before the last proofing. This was suggested to me at one time by one of my friends, she worked in the confectionery shop on baking and experienced cooks told her the subtleties of all the work with yeast dough.

May be. My husband is an eater, but he doesn't care whether he smells or not, the most important thing is to cut off a larger piece

My husband is an eater, but he doesn't care whether he smells or not, the most important thing is to cut off a larger piece

This is the right husband!

Yeah, I have it instead cats taster

Yeah, I have it instead of a taster cat

[Lenusechka]

How I love women !!!

Fortunately, only the oven ... for complete happiness you can also smell ... and no more ...

For those who want to gobble up the case, you can not even whistle, yourself run over lured into the aroma ...

Lenusechka, Thank you !!!

You need to make time and bake !!!

while I was resting around the house

Moreooooooooooooo!

I mean the phrase ...

She came up with it herself ?!

[Inna]

She came up with it herself ?!

Yes, for a long time already in use
And sometimes I work as Cinderella

Inna, Innochka, I will be glad if your relatives of my husband (wrapped it up), that is, lovers of sweets, will like

Tell me, do you bake on the middle level of the oven or is there a level slightly below average? Still, the form is not low ...



Wouldn't burn ...
Ayuuuuuuuuuuu, girls, respond! It's time for me to put in the oven!



Auuuuuuuuuuu, at what level ???



If I put it on the middle, the shape is too high, the top will be closer to the shadows than the bottom ...

slightly below average

Exactly..

And sometimes I work as Cinderella

Sometimes .. hee hee .. I work for her all the time. But I have a ball gown ... just in case ...

Everything, I bet. Thank you. With God, as they say ...

With God, as they say ...

Good luck...

Bake for about an hour?



If the top is very reddened, cover with foil with the shiny side up?

[Nastasya78]

Nastasya78, you can set the temperature a little less for the first time.
And it will bake better and not burn.
I didn't cover anything, I didn't fried.

I have 180. How much to reduce? 175? 170?



And then on the grate will need to be turned upside down?



We bake an hour?

About an hour.
Check readiness with a stick.
You put your bottom down on the grate. I put it on my hand, shake it out of the mold and set it in the same way as it was baked.

Clear. Baked. It gets cold. Now we will do the reading with the child and we will taste and photograph.

Fuuuu, exhaled
I will also wait, otherwise I was just worried

Forgive me, maybe I'm very annoying. But I bake in the oven for the first time in my life. No, I often make meat and fish, but I have never dealt with such pastries before. I bake bread only in KhP.

[Nastasya78]

Nastasya78, Nastenka, what are you, I'm only glad to help
We all started at some point.

A 11 gr. Not much dry yeast for 450 grams of flour?

There are generally TWO packets in the recipe.

I liked the dough very much. The plans are to bake for Easter instead of Easter cake.
You just need to try to get a Nordic uniform, otherwise my silicone one began to fall on its side under the weight, I had to prop it up with an aluminum saucepan.

Well, take the report. Did everything according to the recipe from the first page. True, she defended it, corrected by gawala's comments. I kneaded the dough three times, in total it took about 2.5 hours to prove it with all the kneading (this is not counting the kneading with pauses), maybe a little more. Used the program "Yeast dough". And then - in manual mode. Crumpled on a silicone mat. Very convenient, by the way. Nothing sticks. She baked for exactly one hour at 180 C. Everything was baked perfectly. I kept it under the foil for the last 15 minutes, I was afraid that the baking would be very reddened. Chilled upside down on a wire rack.
Mistakes - I forgot to roll the raisins in flour. It is very large and not quite evenly distributed over the dough.
Organoleptic properties: sooooo tasty, sooooo tender. Moderately sweet. Not greasy despite so much butter. Class! Thank you very much for the recipe and help you, Podmosvichka and you, gawala for the idea of ​​proofing the dough !!!! With such teachers, nothing is scary now :-)))



I poured a little yeast. Pack Saf - moment 11 gr. I used about 7 grams.



The dough "fit" very well and quickly.















Our family has love at first sight. Hello girls, from husband and son :-)))



The mold was made of metal with a ceramic coating.

Uraaaaaa
Oh how glad I am that everything worked out
And most importantly, I liked it !!!
Eat with pleasure
Boys from me thank you very much for the rating

There is no unpleasant smell of yeast! For this reason, I do not like shop cakes.

[Nastasya78]

Nastasya78, Anastasia, what a gorgeous cupcake !! You are a great fellow !!!

There is no unpleasant smell of yeast!

Well, it can't be. Long fermentation and all gases came out .. Plus a small amount of yeast ..

Thank you :-)) Without your participation, nothing could have happened at all ...

Ladies !!!! Can I use convection?

You can, only set the temperature by 20 degrees less. And in general, take a look, if anything, cover with a rug with silicone or foil.

Dyakuyu for efficiency !!!

Yes, dumb for scho

Taki almost burned out ... if only you ...

And show?
How does it taste, did you like it or not?