Kougelhopf
Dough
| Baker’s % | |
| Bread Flour | 100 |
| Instant Dry Yeast | 3 |
| Sugar | 13 |
| Salt | 2 |
| Whole Egg | 26 |
| PROBEST33 | 33 |
| PALFFY 780 LTU | 26 |
| Dried Mix Fruit | 15 |
Method
| Mixing Time | L4′ M3′ H2′ ↓ L3′ M8′ H1′ |
| Dough Temperature | 30 °C |
| Fermentation Time | 30 minutes |
| Dividing | 200g |
| Bench Time | 15 minutes |
| Make Form | Refer Below |
| Final Proofing Time | 90 minutes |
| Proofing Condition | 35°C/80% |
| Baking Temperature | 180°C / Rotating Oven |
| Baking Time | 20 minutes |
*The arrow shows timing to add margarine.
Topping
| g/pcs | |
| GLAZE COATING SUGAR | 12 |
Make Form
- Roll dough into long shape then put the ends together to form a ‘ring’ shape.
- Coat inside the mould with soft PALFFY 780 LTU & sprinkle almond flakes.
- Place into the mould (Height : 7.5cm,Width : 11.5cm) & press down gently so it will touch the base.
- Leave it outside for around 15 minutes before proof.
- Once proofed, bake for 20 minutes.
- After baked remove from mould immediately & transfer to cooling rack.
- 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
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)
