Kugelhopf

This recipe is like a hybrid between a bread and a cake. The sweet dough can be made up however you want, creating a very versatile sweet product. The sponge is almost like a poolish in that it is a very liquid heavy preferment, it aides in softening up the dough (the amount of milk and butter and eggs also aide to this soft dough) giving the dough an additional lift. Traditionally this is a winter holiday bread.

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 374
Formula: yields 15 kg


Sponge: 37%
100% Bread Flour, 2.22 kg
60.14% Water, 1.335 kg
0.10% Yeast, 2 g


Final Dough:
100% Bread Flour, 3.78 kg
32.25% Milk, 1.925 kg
15.4% Eggs, 924 kg
1.49% Osmotolerant Instant Yeast, 87 g
1.98% Salt, 119 g
16% Sugar, 960 g
28 % Butter*, 1.68 kg
30% Raisins, dark and golden, 1.8 kg
6% Rum, 360 g
Total: 250.12%


*If a recipe calls for more then 20% butter as in this formula it indicates that it will be a soft dough. Butter that is over 20% will be added after the dough is fully hydrated.




MOP: Intensive Mix
DDT: 72° F
Approximate mixing time: 30 minutes

• Add flour, milk, eggs, yeast, salt, sugar into the mixer. Mix on first speed, adjusting the liquid if necessary until the dough is fully incorporated and hydration looks correct.
• Scrape the dough down and add the sponge into the mix. Mix on first speed until incorporated and then increase to second speed.
• When you can pull a intensive mixed window pane out of the dough put the dough back into first speed and add the softened butter in small bits. The dough will look like its pulling apart when the butter is incorporating. Continue mixing until the chunks of butter are not visible.
• While this is mixing you can soak your raisins in the rum. If you have a flavourful rum you can soak the raisins longer. Strain the raisins before use.
• Add raisins into the developed dough. Incorporate on first speed in reverse, if that is an option for your mixer.
• Pull the dough off and let proof for 30 min to and hour.
• Portion the dough to 18 oz (453.6 g) for a large mold, 60 g (2.11 oz) for a small individual mold.
• Round the dough, bench the dough covered for 30 minutes.
• Butter your molds and sprinkle sliced almonds on the bottom if you desire.
• Final shape the dough into tighter rounds. If your mold is a traditional kugelhopf shape (looks like a fancy shaped bunt pan) press your finger through the dough draw out the hole a little bit and fit the dough, seem side up, in the mold.
• Proof for roughly 45 minutes, or until your finger leaves an imprint.
• Bake at