December is the month when I bake so many bread, cakes, and cookies. The first thing I bake for Christmas this year is this delicious Alsatian specialty. Unlike the one I posted last year, this time I am able to use the kougelhopf mold that my generous friend brought from her village in Alsace. But this, was not the first time she brought gifts for me. There were clay pot that I use to make Baeckaoffa-potees-boulangeres, Alsatian cookbook (in France), and so many different kind of kitchen towels that I love so much.
Unlike most kougelhopf recipes that I found in most cookbook, this one does not use any raisins. Instead, I used citrus peels since I love the aroma fill the air throughout the house. The ingredients I adapted from Anne Willan cookbook, but using this technique. It was really simple and the result was delicious and very citrusy bread. I like that!
If you want to try it, you can use the ingredients below, and use the technique shown in the video.
This ingredients is for one kougelhopf mold
250 ml milk
140 g butter, plus more for the mold
45 g granulated sugar
1 cake fresh yeast
390 g flour
1 tsp salt
3 eggs, lightly beaten
3 - 4 tbs sliced almond (I skip this one)
250 g orange, and lemon peel
a few whole almond (about 13) to decorate the bottom of the mold
Confectioner's sugar for sprinkling
- Place the flour, salt and sugar in the mixer bowl. In a small glass, mix the fresh yeast and the milk. Pour into the mixer bowl, add the eggs, mix on medium until it comes together. Add the softened butter, continue to mix until the dough pull it self from the side of the bowl, then add the citrus peel, mix (see the video). Transfer to a large bowl, cover, then let the dough rest until double in volume.
- Butter the mold generously, arrange whole almonds on the bottom of the mold.
- Transfer the dough to a counter top, shape into round (boule) and make hole in the middle so it will fit into the mould. Cover with towel, let it rest another hour, or until double.
- Bake at 375⁰F for 35 minutes. Cool before serving.