Headphone Kugelhopf

It's up to you.

15 detailed steps, from preparation to service.

1. Prepare the raisins and separate the butters

   Pour 100 g of raisins into a bowl and cover with warm water for 20 minutes. Drain them in a strainer and then spread them on a clean cloth or absorbent paper and carefully dab: the soaking water does not go into the dough. Weigh separately the 120 g of soft butter from the dough and the 20 g for the mould.

2. Prepare milk, yeast and eggs

   Measure the 120 ml of milk and make them cool to about 30 ° C, never burning. Check on the bag if the 7 g of dry yeast must be rehydrated; if so, do it in this milk according to the package leaflet, without adding any liquid. Break 2 eggs one by one in a small bowl, remove any piece of shell, then beat them with a fork for 20 to 30 seconds to mix white and yolks. Cut the 120 g of butter from the dough into small dice.

3. Gathering the ingredients of the dough

   Pour 350 g of flour into the bowl of the robot with the hook or into a large bowl. Add the 70 g of sugar and 4 g of salt, mix quickly and then pour the milk, yeast and the two beaten eggs. Start at a small speed, or with a spoon by hand, to moisten all the flour before kneading.

4. Knead before adding butter

   Crocheted about 8 minutes at slow to medium speed, stopping once to scrape the bottom. By hand, fold the dough on itself and then push it with the palm for 10 to 12 minutes. It must become more consistent and begin to stretch; do not add flour simply because it sticks a little more.

5. Gradually add the 120 grams of butter

   Add the butter cubes three times. Wait until the first portion is almost absorbed before adding the next one, then continue the kneading about 8 minutes to the robot, a little more by hand. The dough may seem to break down at first: continue without adding flour. Stop when it is soft, slightly shiny and stretches without tearing immediately.

6. Stir in the raisins and let rise

   Add the drained and well-dried raisins then kneaded just enough to distribute them, about 1 minute. Gather the dough in the centre of the bowl, cover it and leave to rise in a temperate room, around 24 °C, for about 1 hour 30 minutes. Find the starting level on the bowl: the dough should approximately double in volume, even if it takes a little longer.

7. Butter the splines and place the almonds

   During this rise, use the reserved 20 g butter to coat the entire inside of the 22 cm kouglof mold, including the chimney and grooves. Use a clean brush or fingers. Spread the 20 whole almonds at the bottom: place one in each groove, then the remaining ones between the first if the mold has less than twenty grooves.

8. Degassing and putting in the mold

   When the dough has doubled, press it once or twice with the palm to chase away the big bubbles. Gather it in a ball, open a hole in the center with your fingers and widen it to pass the chimney of the mold. Remove the crown without tearing the raisins and spread the dough all around with your fingers. The level should be as regular as possible.

9. Leave for the second rise

   Cover the mold without tightening and lets rise about 1 hour at low temperature. The dough must swell up to three-quarters of the height of the mold; the volume is a better marker than the exact minute. Towards the end of the rise, preheat the oven to 175 °C, conventional oven setting (no fan), with an oven rack in the bottom third.

10. Cook the kouglof and control the crumb

    Remove the cover and bake for 35 to 40 minutes. The top should be gilded; push a skewer into the heart of the thickest part, away from a grape, and check that it comes out without sticky paste. If the top is coloring too fast, cover it slightly with baking paper. Do not take out the cake on the sole criterion of color if the interior remains pasty.

11. Unmoulding without breaking the crown

    Place the hot mold on a stable surface and wait 10 minutes. Place a wire rack on it, hold the whole with oven gloves and then return with an assured gesture. Lift the mould gently; if it resists, wait a few more minutes without pulling on the brioche. Allow to cool for about 1 h 30 on the rack before cutting, powdering or placing chocolate.

12. Open the crown to form the helmet

    Place the cold kouglof on a board and mark about a quarter of the crown. With the bread knife, cut this section into two straight passages but without crushing the crumb. Set aside all slices to serve. Moves the remaining large U onto the flat by supporting it from below with two spatulas; its bottom remains laid flat, chimney facing upwards.

13. Prepare the two chocolate earphones

    Chop 160 g of dark chocolate with a knife and put it in a small, perfectly dry bowl. Place the bowl on a saucepan containing 2 cm of barely simmering water, without the bottom of the bowl touching the water. Stir gently with the spatula and remove the bowl as soon as the pieces are almost melted; continue to stir off the heat. Wipe the bottom of the bowl before moving it: no drop of water should enter the chocolate. Put two small strips of baking paper under the cut ends to protect the dish. Spoon chocolate over these two faces, extending it about 4 cm up the brioche on each side. Stole in a regular layer with the spatula, leaving the entire central arch golden and visible.

14. Take before powdering

    Let the chocolate take 30 to 45 minutes in a cool room. Gently remove the strips of paper before they stick to the decor; help yourself with a spatula if a drip has formed. Cover the two headphones with small pieces of paper held above, then sift the 20 g of icing sugar over the golden bow. Remove the covers without touching the chocolate surfaces.

15. Show the helmet with the slices removed

    Place the slices in a small plate near the helmet; no part of the brioche is thrown away. The U remains lying and supported by the dish: do not straighten it like a real helmet. If there is any chocolate left, spread it out in lozenges and keep it for another use. First cut the hoop and then distribute the two chocolate ends between the parts.