Traditional French Bakes from the Ferrandi School | EUROtoday

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The newest within the sequence of books from the Ferrandi School of Culinary Arts explores the French artwork of baking. Here we current 4 scrumptious recipes to strive at house.

Kougelhopf Kouglof

Makes 2 kougelhopfs to serve 6-8 | Active time: 1 hour 1Pre-ferment fermentation time: 3 hours | Bulk fermentation time: | hour + in a single day within the fridge | Chilling time: half-hour | Proofing time:
1½ hours | Cooking time: 30-35 minutes | Storage: Up to 2 days


  • Stand mixer + dough hook
  • Instant-read thermometer
  • 2 x 8 in (20 cm) silicone kougelhopf molds



  • ¼ cup + 2 tbsp (3.5 oz/100 g) all-purpose flour (T55)
  • ¼ cup (60 g/60 ml) entire milk, nicely chilled 0.25 oz (8 g) contemporary yeast, crumbled

Kougelhopf dough

Pre-ferment (see above)

  • 3½ cups (14 oz/400 g) all-purpose flour (T55)
  • Scant ½ cup (3.5 oz/100 g) flippantly overwhelmed egg (2 eggs)
  • ½ cup minus 1 tbsp (110g/110 ml) entire milk
  • 0.5 oz (12 g) contemporary yeast
  • 2 tsp (10 g) salt
  • 20 7 tbsp (3.5 oz/100 g) butter, diced, at room temperature
  • 1½ cup minus 1½ tbsp (2.75 oz/80 g) sugar

To bake and serve

  • Butter for the molds
  • 2 tbsp (20 g) entire almonds Confectioners' sugar


Preparing the pre-ferment (1 day forward)

1. Whisk collectively the flour, milk, and yeast in a bowl till easy. Cover with plastic wrap and let ferment for 3 hours at room temperature.

Preparing the kougelhopf dough (1 day forward)

2. Knead all of the dough components, besides the butter and sugar, within the bowl of the stand mixer on low pace for five minutes till nicely mixed. Increase the pace to medium and knead for 6-8 minutes till the dough is supple and elastic. With the mixer operating on medium pace, add the butter and sugar and knead till utterly included (6-8 minutes). Make positive the dough temperature doesn’t exceed 75°F (24°C). Place in a clear bowl, cowl with plastic wrap, and let ferment for I hour at room temperature. Fold the dough as soon as, return it to the bowl, and canopy with plastic wrap. Let relaxation within the fridge in a single day.

Shaping and proofing the kougelhopfs

3. The subsequent day, divide the dough into 2 items. Shape into balls and chill for half-hour. Grease the molds with just a little butter and organize the almonds across the base of every, inserting them within the grooves. Shape every dough ball right into a small ring by making a gap within the middle. Transfer the dough to the molds, taking care to not displace the almonds. Let proof in a steam oven set to 75°F (24°C), or place on a rack in a turned-off oven above a bowl of boiling water, for about 1 1/2 hours.

Baking the kougelhopfs

4. Preheat the oven to 350°F (180°C/Gas Mark 4) and bake the kougelhopfs for 30-35 minutes. Tum them fastidiously out of the molds onto a rack to chill. Once they’ve cooled utterly, mud the tops with confectioners' sugar.

Traditional French Bakes from the Ferrandi School