500 g of flour
125 g of softened butter
Half a packet of fresh baker’s yeast
85 g of granulated sugar
A pinch of salt
2 eggs
A glass of warm fresh full cream milk
20 whole almonds
METHOD
Liberally butter a Kougelhopf mould
Place the almonds in the bottom of the mould
Preheat your oven to 210°C
Put the flour and the sugar in a bowl and make a well in the mixture
Add the softened butter cut into small pieces, the unbeaten eggs, the crumbled yeast and the warm milk.
Beat the dough with an electric whisk until it comes away from the sides of the bowl, leaving them clean.
Put the mixture into the mould and cover with a kitchen towel. Leave the dough to rise for half an hour.
When the dough is well risen, put the Kougelhopf into the oven and bake for 30 minutes at 210°C
After half an hour, check whether it’s cooked with the point of a knife. If need be, leave to bake for 5 or 10 more minutes, turning down the temperature so as not to burn the crust. When the Kougelhopf is cooked, leave to cool before taking it out of the mould to prevent it breaking up.
Take out of the mould when cold and sprinkle with icing sugar.
TIPS
For an even richer, tastier version, feel free to add a few raisins!
Paul & Pia
