Name: Le Kougelhopf "gu Grof"-a Delicacy from The 17th Century
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g 500g Flour; 420g milk; 50g Yeast (dough); 20g salt; 200g Sugar; 300g egg; 250g butter; Zest of 2 lemons lemon peel; 100g Candied orange peel; 450g raisin; 50g Cherry wine

Le Kougelhopf "gu Grof"-a Delicacy from The 17th Century

by laetitiaqian

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Le kougelhopf is a specialty bread that began in Alsace (the French-German border region) in the 17th century. There are different opinions about its origin. Even the name is written in several versions. It can be Le kouglof or kougelhof or kugelhof. It is called "Gugelov" in Chinese. The shape of this bread is like a crown. Some people say that the word comes from Gugelhut, which means the hat of the French parliamentarian of Strasbourg.

Le kougelhop is baked in a special enamel mold, which feels soft and soft like a cake. Lemon, candied orange peel, raisins and cherry wine are added to make the taste rich and refreshing

http://blog.sina.com.cn/s/blog_65d750630101dfxf.html"

Le Kougelhopf "gu Grof"-a Delicacy from The 17th Century

1. 1. Heat the milk and add the yeast dough.

Le Kougelhopf "gu Grof"-a Delicacy from The 17th Century recipe

2. 2. Fill the mixing bowl with 500 grams of flour (half the amount), add 1. Stir evenly. Let the dough wake up at room temperature for 30 minutes.

3. 3. Add the other half of the dough, flour, salt, sugar, and eggs to the dough after waking up.

4. 4. When the dough is well mixed and no longer sticky (se décolle), add butter, lemon zest, and candied orange zest. Continue to stir. The mixing time is about 30 minutes, depending on the amount. The mixed dough is in a uniform and wet state.

5. 5. Finally, add raisins and rum, and stir evenly by hand.

6. 6. Cover the blender with plastic wrap or wet towel, and put it in a warm place (about 26 degrees) to wake up the noodles. It takes about 30 minutes. Wake up dough slightly enlarged.

7. 7. Spread butter on the inside of the mold, sprinkle with almonds, and take 350 grams of dough into the mold. Oven 220 degrees

Tips:
1. The milk does not need to be boiled, just as it is heated, otherwise it will affect the fermentation effect.

2. The stirrer uses a hook-type stirring head.