”Kougelhopf is a traditional bread from the Alsace region of France and is similar to a brioche but made in a distinctive, fluted tube pan and with more mix-ins. The true origins of the bread are hard to trace, but it is popular across Germany, Switzerland, and France. Whilst it is made in many different variations, the most popular is made with almonds and dried fruit. My small-batch version sticks to raisins for the dried fruit and adds a splash of rum for a kick. Whilst many versions of the bread are finished with a generous dusting of confectioners’ sugar, I like to brush these mini loaves with a little melted butter and then coat them in granulated sugar, giving them an almost doughnut-like crust.” —Edd Kimber
Get the mini Bundt pan that Edd uses for these kougelhopfs at bakefromscratch.com/shop-the-issue.
½ cup (64 grams) raisins¼ cup (60 ml) rum¼ cup (60 ml) water2 cups (250 grams) all-purpose flour, plus more for flouring¼ cup (50 grams) granulated sugar2¼ teaspoons (7 grams) active dry yeast1 teaspoon (3 grams) kosher salt¼ cup plus 1 teaspoon (65 ml) whole milk1 large egg (57 grams)5 tablespoons (70 grams) unsalted butter, cubed, room temperatureZest of 1 large orange (about 10 grams/1 tablespoon)
¼ cup (57 grams) unsalted butter, melted¼ cup (50 grams) granulated sugar
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