Calorie Bomb Cuckoo Hoff Bread

Calorie Bomb Cuckoo Hoff Bread

1. First, you need to soak the dried fruit in rum. There is no hard requirement for dried fruit, so you can use whatever you have at home.
I use dried cranberries + dried blueberries + raisins to soak for at least 30 minutes in advance, then drain the water and put on kitchen paper to soak up

2. Prepare all the ingredients and soften the butter at room temperature

3. Put all the ingredients except butter and wine-stained fruit into the bread bucket, and start the kneading function for 25 minutes

4. After 25 minutes, add the softened butter to the dough in 3 batches. Because this bread has a high butter content and is not easy to absorb, it must be added in batches, and then add the next butter after fusion

5. After about 25 minutes, the dough has completely absorbed all the butter and the dough can stop kneading. At this time, the glove film has been produced and the dough is very elastic.

6. Knead the dried fruit and dough evenly

7. Put it in a basin, attach a plastic wrap, and leave it in a warm place to ferment to twice its size. It takes about 75 minutes

8. The fermented dough is vented and rounded

9. Put it in a fresh-keeping bag, put it in the refrigerator and let it stand for 1 night

10. Take out the refrigerated dough, knead it, and divide it according to the mold, attach the plastic wrap and let it stand for 40 minutes. The weight given above is only 500g for a 7-inch mold dough, not including the 3 small pieces in the picture. The dough ha

11. Spread the mold with softened (not liquid) butter evenly, and put on batam wood

12. Hollow out the middle of the resting dough and put it in a mold, press and compact it and put it in the oven without plugging it in. Put it in a pot of warm water (not too hot) and ferment to double its size, about 80 minutes.

13. Put it in a preheated oven at 180 degrees and bake for about 30 minutes, about 18 minutes, and need to be covered with tin foil to avoid heavy coloring.

14. The toasted bread will be demoulded immediately, brushed with a little liquid butter, and then sprinkled with powdered sugar to cool it down and simply decorate it and eat

Tips:

This is a super delicious bread. The recipe comes from "love and freedom". My approach is to respect the original work almost completely, but with a little change. I feel that this bread is really rich, and I use it in the bread. When it comes to dried cranberries, blueberries and raisins, they are really delicious. I jokingly call this kind of bread "calorie bomb" because the bread has a very high butter content, a firm taste and a fragrant taste, and there are many kinds of dried fruits, and the sugar content is not low. If you lose weight, you can directly click on the upper right. The horns are forked. The mold used is Xuechu's 7cun Cuckoo Hoff mold.
The recipe weight below can make 1 7-inch gukkuhofu bread (the dough weight in the mold is 500g)
Under normal circumstances, the 18cm Guggulhof mold contains 500g of dough, the 16cm Guggulhof mold contains 300g of dough, and the mini 4-inch Guggulhof mold contains 80g. Please calculate the weight of the raw materials yourself.