Brioche Kougelhopf
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Macerated Sultanas
Ingredients
- 200 g sultanas
- 80 g water
- 20 g kirsch
- 20 g caster sugar
Method
- Bring the water, sugar, and kirsch to a boil.
- Add the sultanas to the syrup and refrigerate for 24 hours.
Brioche Dough
Ingredients
- 1 kg plain flour (T45 gruau)
- 450 g cold butter
- 300 g eggs
- 30 g organic yeast
- 400 g cold whole milk
- 20 g salt
- 200 g caster sugar
- 200 g macerated sultanas (drained)
Method
- Dissolve the yeast in cold milk.
- Using a mixer with a hook attachment, mix all ingredients (except butter and sultanas) at speed 1 for 3 minutes, speed 2 for 10 minutes, and speed 3 for 3 minutes.
- Ensure the dough temperature is 24°C and verify that the glutinous mesh has formed. If needed, knead for a few more minutes.
- Add the cold butter at the end of kneading, ensuring it is fully incorporated.
- Fold in the drained macerated sultanas.
- Let the dough proof for 30 minutes, then fold once and rest in the fridge at 1°C for 12 hours.
- Shape the dough and let it proof for 2 hours at 28°C.
Molds
Method
- Butter the molds generously. Optionally, line them with cinnamon sugar, flaked almonds, and/or whole raw almonds for added flavor and texture.
Baking
Method
- Bake at 180°C with 50% humidity. The baking time will vary depending on the size of the molds.