KOUGLOF AUX FRAMBOISES



250 g (0,55 lbs) flour + 1 tbsp, 2 eggs, 75 g (0,165 lbs) butter + 20 g (0,044 lbs), 50 g (0,11 lbs) sugar, 10 g (0,022 lbs) of baker's yeast, 10 cl (3,38 oz) of milk, 2 tbsp of kirsch, 1/2 tsp of salt, 200 g (0,44 lbs) of raspberries, 50 g (0,11 lbs) pistachios. 

For the icing: 100 g (0,22 lbs) of icing sugar, 1 tbsp of kirsch.


Sift the flour into a bowl. Add the salt, sugar and the rest of the milk. 

Mix it up All. Work the dough with your hands for 5 minutes.

Work the dough with your hands for 5 minutes. 

Add the softened butter and beat for 5 minutes

Again. Add the dissolved yeast with half the warm milk and half the pistachios.

Work the dough for another 5 minutes. 

In the terrine covered with a cloth, let the dough rest for 1 h 30 approximately in ambient air, until it has doubled in volume. 

Pour half of the batter in a buttered and floured kugelhopf pan.

Sprinkle with raspberries. 

Pour over the rest paste.

Cover and let rise another 1 hour and 30 minutes, until the dough rises to the edge of the mould. 

Bake the kouglof for 45 minutes in the preheated oven at th 6-7 (200°C-392).

 Then turn it out onto a wire rack and let it cool. 

Dilute the icing sugar with 1 tbsp water and kirsch.

Cover the kouglof with this glaze and the rest of the pistachios. 

Leave it stale 24 hours before serving.

In order to give all its lightness to the dough, it is worked with the hands lifting it up and dropping it.


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