Herbed Mini Kugelhopf with Tete de Moine

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Serve with Chardonnay or Sauvignon blanc

Ingredients

For 6 kugelhopf molds, 200 ml each

butter and flour for the kugelhopf molds

Pate:
300 g flour
1 tsp salt
20 g yeast
about 150 ml warm milk
1 egg
100 g butter, softened
5 Tbsp fresh herbs (such as oregano and thyme), finely chopped

Garnish:
6 rosettes de Tete de Moine
oregano, rosemary, and thyme

Method

For the dough: Combine the flour and salt; form a well in the middle of the mixture. Dissolve the yeast in the milk and pour into the well along with the egg, butter, and herbs. Use dough hooks on an electric mixer to knead until a smooth, soft dough forms. Cover and let rise at room temperature until the dough has doubled in volume.
Knead the dough again and divide into 6 sections. Roll each section into a cylinder approximately 20 cm long. Set into the greased and floured molds. Cover and let rise for 1 hour. The dough should come just up to the tops of the molds but no higher. Preheat oven to 200 °C. Bake the kugelhopf for 20–25 minutes on the middle rack. Remove from oven and let cool slightly.
Turn the kugelhopf out of their molds. While still warm, or after they have cooled, garnish with rosettes of Tete de Moine and herbs.

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