Panéo

Kugelhopf

Weight

Ingredients

at ambient temperature80 ml
Salt3 g
Sugar56 g
Butter140 g
Eggs2
Flour (type 55)350 g
Instant dried yeast6 g
Dried raisins100 g

Time

3h17

Fresh cubed yeast equivalent: 18 g

Take a journey into the heart of Alsace with this regional speciality: a kind of light and airy brioche enhanced by a blend of almonds and marinated raisins. Authenticity guaranteed!

Instructions

  1. "Add the ingredients to the pan in the following order: milk, salt, sugar, butter, eggs, flour and yeast.
  2. Place the pan in the machine. Select programme 4 and press the ""start - stop"" button.
  3. At the start of the baking cycle, lightly brush the top of the loaf with the beaten egg.
  4. When you hear the beep, add the dried raisins.
  5. At the end of the cycle, switch off the machine, take out the pan and turn out the Kugelhopf. "
Panéo

Tablespoons conversion