My Easy Sweet Gugelhupf

Serves : 4 people

Preparation : 1 hour 30

Cooking : 1 hour 45

Ingredients

For the dough
250 g of white flour
35 g of sugar
75 g of butter softened
1 egg
100 ml of whole milk lukewarm—be careful, it's not hot!!!!
12.5 g of fresh baker's yeast
1 pinch of salt

For the filling
1 good grip of raisins
1 tsp of Rum
100 g of walnut kernels

Kitchen utensils
kouglof pan
pastry robot to make working with brioche dough easier
bread maker Another option if you don't have a stand mixer

Instructions

Soak the raisins in warm water to plump them up for about 20 minutes (I also add a tsp of rum).

Meanwhile, mix the yeast with a little warm milk and a little flour: let the starter rest.

The milk shouldn't be too hot, or the starter won't survive!

Combine the remaining flour with the salt, sugar, egg, and warm milk. Knead for a good 10 minutes.
Add the softened butter and mix. Then
add the yeast and knead well until the dough pulls away from the sides of the bowl!

Cover with a damp cloth and place in the oven at 30°C for 45 minutes with a small bowl of water next to it… The dough should rise!

Knead the dough again, adding the raisins.

Thoroughly butter the Kougelhopf pan and dust it with flour. Place a walnut half in each groove along with a small pat of butter. Pour the batter into the pan.

Return to the oven at 30°C with a cloth draped over it.
Let it rise for a good half hour.

The dough should reach the edge of the pan.

Bake at 190°C for 30 minutes. Remove from the pan and dust with powdered sugar.

Notes

HOW SHOULD YOU STORE THIS KOUGLOF ONCE IT'S MADE?

To store a kouglof while preserving its freshness and moist texture, it’s important to follow a few simple steps:

At room temperature (for immediate consumption)

If you plan to enjoy the kouglof within 1 to 2 days, wrap it in a clean cloth or a sheet of parchment paper to prevent it from drying out. Place it in an airtight container or under a cake dome, protected from air and moisture.

In the refrigerator (for longer storage)

If you want to keep it for more than 2 days, wrap it carefully in plastic wrap or place it in an airtight bag. This will prevent it from drying out when exposed to cold air. Before eating, let it return to room temperature or warm it slightly in the oven to restore its softness.

In the freezer (for extended storage)

Kouglof freezes very well. Cut it into slices so you can take out only the desired amount. Wrap each slice (or the whole kouglof) in plastic wrap, then place them in a freezer bag. To enjoy, let it thaw at room temperature or bake the slices for a few minutes in the oven at 150°C to restore their freshness.

By following these tips, you can enjoy kouglof at its best, even several days after it’s been made.