Recipe24-Kougelhopf

Kougelhopf

Dough

Baker’s %
Bread Flour100
Instant Dry Yeast 3
Sugar13
Salt2
Whole Egg26
PROBEST3333
PALFFY 780 LTU 26
Dried Mix Fruit15

Method

Mixing Time
L4′ M3′ H2′ ↓ L3′ M8′ H1′
Dough Temperature 30 °C
Fermentation Time 30 minutes
Dividing200g
Bench Time­15 minutes
Make FormRefer Below
Final Proofing Time90 minutes
Proofing Condition35°C/80%
Baking Temperature180°C / Rotating Oven
Baking Time20 minutes


*The arrow shows timing to add margarine.

Topping

Make Form

  1. Roll dough into long shape then put the ends together to form a ‘ring’ shape.
  2. Coat inside the mould with soft PALFFY 780 LTU & sprinkle almond flakes.
  3. Place into the mould (Height : 7.5cm,Width : 11.5cm) & press down gently so it will touch the base.
  4. Leave it outside for around 15 minutes before proof.
  5. Once proofed, bake for 20 minutes.
  6. After baked remove from mould immediately & transfer to cooling rack.
  7. Once cooled, coat the Kougelhopf with GLAZE COATING SUGAR then leave it to dry/set.

Products Used for This Recipe

PROBEST33

Cost-effective milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days
PALFFY780LTU

Strong buttery taste profile compound margarine that melts in your mouth with high overrun

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
GLAZE COATING SUGAR
GLAZE COATING SUGAR

Tempering free sugar compound for coating which can add on characteristic snappy and crispy texture.

  • Packing: 2.5kg*10(block)
  • Storage: 20-24℃
  • Shelf Life: 365days(12months)

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