Edd Kimber's Kougelhopf in Small Batches - Bake from Scratch

      Photography, recipe development, and styling by Edd Kimber

      "Kougelhopf is a classic bread from the Alsace region of France, resembling brioche but made in a unique fluted tube pan and incorporates more mix-ins. The precise origins of this bread are difficult to pinpoint, yet it enjoys popularity throughout Germany, Switzerland, and France. Although there are many variations, the most common version includes almonds and dried fruit. My small-batch recipe utilizes raisins for the dried fruit and adds a splash of rum for an extra kick. While numerous variations are often topped with a generous sprinkle of confectioners’ sugar, I prefer to brush these mini loaves with a bit of melted butter and then roll them in granulated sugar, creating an almost doughnut-like crust." —Edd Kimber

      Makes 6 breads

      Kougelhopf Dough:

      - ½ cup (64 grams) raisins

      - ¼ cup (60 ml) rum

      - ¼ cup (60 ml) water

      - 2 cups (250 grams) all-purpose flour, plus extra for dusting

      - ¼ cup (50 grams) granulated sugar

      - 2¼ teaspoons (7 grams) active dry yeast

      - 1 teaspoon (3 grams) kosher salt

      - ¼ cup plus 1 teaspoon (65 ml) whole milk

      - 1 large egg (57 grams)

      - 5 tablespoons (70 grams) unsalted butter, cubed, at room temperature

      - Zest of 1 large orange (about 10 grams/1 tablespoon)

      Coating:

      - ¼ cup (57 grams) unsalted butter, melted

      - ¼ cup (50 grams) granulated sugar

      For the dough: In a small saucepan over medium heat, combine the raisins, rum, and water, and cook until most of the liquid evaporates and the raisins are plump. Remove from heat and allow the mixture to cool to room temperature. (For a stronger rum flavor, you can cover the raisins with rum and let them soak for a day.) In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the milk and egg, and mix on medium-low speed with the dough hook until a shaggy dough forms. Scrape down the dough hook and the bowl's sides. With the mixer still on medium-low, knead for 12 to 15 minutes until the dough is smooth and elastic. Gradually add the butter, one piece at a time, and continue mixing for another 10 minutes or until the butter is fully incorporated and the dough is again smooth and elastic. Add the orange zest and the soaked raisins along with their liquid, and knead until evenly integrated into the dough. Transfer the dough to a lightly floured surface and shape it into a ball. Place it in a lightly greased bowl, cover it, and set aside to rise for about an hour or until it has doubled in size.

      Turn the dough out onto a lightly floured surface and divide it into 6 pieces (about 100 grams each). Shape each piece into a smooth ball, cover, and let them rest while you prepare the pan. Lightly grease a 6-well mini Bundt pan with softened butter or baking spray with flour. Using your fingers or the end of a wooden spoon, create a small hole in the center of each dough ball, much like making a bagel, and place them in the prepared pan. Loosely cover the pan with plastic wrap or a damp kitchen towel and let rise until doubled, about 30 to 45 minutes. Preheat the oven to 400°F (200°C). Bake for about 10 minutes or until golden brown. Allow to cool in the pan for a few minutes, then carefully flip them out onto a wire rack to cool completely.

      For the coating: Brush the kougelhopfs with melted butter, then roll them in sugar to completely coat. They are best served warm and will keep for 2 to 3 days in a sealed container.

      We would love to hear how it turned out!