Kougelhopf

Soaking the raisins in. Soak the raisins in 40 ml dark rum, then drain for 5 minutes before adding to the dough. Tool: small bowl and sieve. Time: 60 minutes passive soaking. Temperature: room temperature. The raisins are plump and fragrant and no longer sit in a pool of rum. Draining prevents a wet alcohol pocket from weakening the dough. Rum remains alcoholic; keep away from children and open flame.

Resting a sponge made. Rest a sponge made from the fresh yeast, 100 ml of the lukewarm milk and 100 g of the flour. Tool: small bowl. Time: 20 minutes passive resting. Temperature: 24–26 °C. The sponge is visibly expanded and aerated. A short sponge confirms active yeast before the enriched ingredients are added.

Combining the remaining flour. Combine the remaining flour, remaining 100 ml milk, eggs, sugar, salt and risen sponge; knead until the dough begins to clear the bowl and reaches 24–26 °C. Tool: stand mixer with dough hook or large bowl. Time: 15 minutes. Temperature: dough 24–26 °C. The dough is elastic, cohesive and begins to pull cleanly from the bowl. Adequate gluten development is needed before the butter is incorporated.

Adding the softened butter. Add the softened butter gradually and knead until fully absorbed, then fold in the drained raisins without tearing the dough. Tool: stand mixer with dough hook. Time: 10 minutes. Temperature: dough 24–26 °C. The dough is smooth, glossy and elastic, with raisins evenly distributed and no greasy butter streaks. Adding butter after initial gluten development helps the dough hold its tall shape.

Resting the covered dough. Rest the covered dough for the first rise in a warm place. Tool: covered bowl. Time: 60 minutes passive resting. Temperature: 24–26 °C. The dough has roughly doubled in volume and springs back slowly when pressed lightly. The first fermentation builds volume and flavour.

Preparing a 2 litre. Butter a 2 litre, 22 cm kougelhopf mould, place whole almonds in the base of the flutes, gently deflate the dough, shape it into a ring and place it in the mould. Tool: 2 l, 22 cm kougelhopf mould. Time: 10 minutes. Temperature: room temperature. The dough ring sits evenly in the mould and each flute has an almond at its base. Even shaping supports an even crown.

Resting the shaped dough. Rest the shaped dough for the final proof until it rises to about 1–2 cm below the rim. Tool: kougelhopf mould. Time: 45 minutes passive resting. Temperature: 24–26 °C. The dough has risen close to the rim and a light fingertip press returns slowly. Under-proofed dough tears; over-proofed dough can collapse.

Baking in a preheated. Bake in a preheated 180 °C conventional oven until deeply golden and fully baked through. Tool: oven and middle rack. Heat: 180 °C oven. Time: 45 minutes. Temperature: 180 °C. The crust is deep golden, the loaf sounds hollow when tapped, and the centre crumb is set with no gummy streak. The tall enriched loaf needs enough time for the centre to bake through. Do not taste raw dough.

Cooling onto a rack. Unmould onto a rack and cool completely before dusting with the 15 g icing sugar and slicing. Tool: wire rack and small sieve. Time: 45 minutes passive cooling. Temperature: room temperature. The kougelhopf is fully cool, the crust is dry rather than sweaty, and the crumb slices cleanly. Cooling on a rack prevents condensation softening the crust.