French Food Friday...Rachel Khoo’s Kugelhopf
recipe and photo from here
Bonjour mes belles,
I am in baking mode and commenced with making some gingerbread biscuits to go in a new jar that I bought yesterday. I realised afterwards that I should have measured the jar opening first and most of the biscuits that I made are wider than the opening of the jar....note to self, buy the biggest jar in the shop or make smaller biscuits!
Kugelhopf is one of those things where I have many recipes but yet to find one that really works.
Everyone is raving about Rachel Khoo's recipe so I am planning on trying it out this weekend and thought that you may like to as well.
If you do not have a kugelhopf tin, you can use a normal loaf tin.
Rachel Khoo’s Kugelhopf
If you’re using very dry prunes, cut them into small chunks and soak them in 50ml cognac, rum or brandy while the dough rises. Drain them before kneading into the dough
- 300g strong white bread flour
- 40g caster sugar
- 1 tsp salt
- 5g instant dried yeast
- 155ml milk
- 2 eggs
- 70g butter, softened and cut into small cubes, plus extra for greasing
- 8-10 almonds, blanched
- 70g soft, ready-to-eat stoned prunes
- icing sugar, to serve
- Mix together the flour, sugar, salt and yeast in the bowl of a mixer fitted with a dough hook. Beat 1 of the eggs; make a well in the middle and add this with 125ml of the milk. Switch to a medium speed for 6-8 minutes until the dough becomes soft, smooth and elastic.
- Add the softened butter bit by bit and continue to mix for another 5 minutes until thoroughly incorporated. Scrape the bowl down from time to time with a spatula to ensure all the butter is mixed in.
- Once the dough is formed (it should be slightly sticky), transfer it into a large, clean bowl, cover with clingfilm and leave in the fridge until it has doubled in size (at least 6 hours but ideally overnight).
- Butter a 20cm Kugelhopf mould (or 900g loaf tin) and line with baking paper. Place one almond in each groove at the bottom (if using a loaf tin, just scatter loosely). Once the dough has doubled in size, remove from the fridge.
- Knead the prunes into the dough, but keep the kneading to a minimum. Shape the dough into a ball and poke a hole in the middle. Tuck it neatly into the mould, making sure the middle of the mould pokes through the dough. Beat the other egg and combine with the remaining egg, then use this to brush the dough. If using a loaf tin, form the dough into a sausage the length of the tin, place in the tin and brush with the eggwash. Cover with a clean, damp tea towel or clingfilm and leave to rise somewhere warm until doubled in size (at least 1 hour).
- Heat the oven to 200°C/180°C fan/Gas 5. Brush the Kugelhopf again with eggwash and bake for 30 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave for 10 minutes before turning out onto a cooling tray or rack. Dust with icing sugar to serve.
très bon vendredi à tous, Leeann x