Kugelhopf
An Alsatian sweet brioche-style bread with rum-soaked raisins and whole almonds, baked in the bread machine on programme 11.
Ingredients
| 120 ml | Milk | |
| 3 | Eggs | |
| 210 g | Butter | |
| 1 tsp | 5 ml | Salt |
| 90 g | Sugar | |
| 530 g | Special bread flour | |
| 3½ tsp | 18 ml | Dried baker's yeast |
| 50 g | Whole almonds | |
| 150 g | Raisins |
Instructions
PROG. 11.
Table by loaf weight (750 g / 1000 g / 1500 g): Time: 3h15 / 3h20 / 3h25 Milk: 100 ml / 120 ml / 205 ml Eggs: 2 / 3 / 4 Butter: 160 g / 210 g / 250 g Salt: 1 c.c. / 1 c.c. / 1½ c.c. Sugar: 70 g / 90 g / 135 g Special bread flour: 390 g / 530 g / 795 g Dried baker's yeast: 2½ c.c. / 3½ c.c. / 4 c.c. Whole almonds: 40 g / 50 g / 60 g Raisins: 110 g / 150 g / 170 g (c.c. = teaspoon)
Soak the raisins in water or clear fruit brandy. Select the desired bread weight and refer to the table. Add the ingredients to the bread pan in the following order: milk, eggs, softened butter, salt and sugar. Then add the flour and the dried yeast. Place the bread pan in the machine. Select programme 11, the weight of the brioche and the desired crust colour. Press the «Start/Stop» button. When you hear the first beep (after 25 minutes) add the whole almonds and the marinated raisins. At the end of the programme, switch off the machine, take out the bread pan and remove the bread.