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Kughelopf

Kughelopf
Recipe Jam House

Ingredients:

- 75 g dried cranberries
- 75 g
raisins - 3 / 4 tbsp of Kirsch and / or

Rum - 1 / 2 cup of milk or 120 ml + 2 tbsp
- 1 pinch of sugar
- 2 and 1 / 4 teaspoon of dried yeast

- 3 eggs
- 2 tbsp sugar
- 1 and 1 / 2 teaspoon salt
- 1 and 3 / 4 cups flour, or 210 g

- 14 tablespoons unsalted butter (1 stick and 6 tbsp) , 200 g
- 2 tbsp flour

-
whole almonds - lightly toasted slivered almonds

-

icing sugar Method:

The day before adding the alcohol chosen in a little boiling water and pour over nuts. Marinate overnight.

D-Day:
In the bowl of a dough mixer, pour the warm milk (definitely not hot), yeast and sugar. Whipping. In minutes the yeast will activate and bubbles will appear at the surface. Add the eggs, sugar, salt, flour. Knead 5-6 minutes.

Add the softened butter (butter should be cold if you make this recipe without robot), then 2 tablespoons of flour, which will allow the dough to rally. Knead 5 minutes.

Flour your hands, transfer to large bowl, cover with plastic wrap and let double in volume 1 hour 30 minutes to 2 hours. Hunting

air bubbles directly into the container with the fist. Reshape into a ball, cover and let simmer again for about 2 hours.

Transfer the dough on a lightly floured work plan. Drain the raisins and cranberries and pat dry with paper towels. Stir the fruit gently kneading the dough (to knead, flatten the dough gently and fold in on itself by turning a quarter turn each time).

Kughelopf Grease pan. Blanch the almonds for 30 seconds in boiling water. Place them at the bottom of the mold, and some slivered almonds. Pour batter on top with a tablespoon, as smoothly as possible.

Cover a lightly oiled plastic wrap and let rise to the edge of the mold.

Bake in preheated oven at 475 F or 250 C, lower heat to 345 F or 170 C and bake for 30 to 40 minutes or until knife inserted in center of cake comes out clean.

Turn out onto a rack and let cool.

Sprinkle with icing sugar and serve immediately.