With the Cookexpert we can do great things and today we are going to show you this with this delicious sweet bread typical of Alsace. Because yes, the Cookexpert, apart from cooking and processing, also works with doughs in a scary way.
I also hope that the surprise comes from the mould in which we make bread: we are going to make it in a bundt mould, because apart from cakes, we can use it to make brioches, breads, flans, puddings, jellies, pastries... whatever you can think of, since at the end of the day they are nothing more than non-stick moulds (the only thing is that they are beautiful!).
Surely many of you don't know this bread that we bring you today, but I promise you that it is here to stay. Not only is it very easy to make, but it also has a really delicious flavour. Not very sweet and with a tender crumb, with a buttery flavour that reminds me a lot of pandoro. But with the great advantage that we avoid folding the dough with the butter.
We make this bread in a specific mold, the Kugelhopf , but if you don't have this one in particular, any other bundt cake mold is perfect (Even with mini bundt molds you can make some beautiful and very original buns!).
We have made a variation on the original dessert, and instead of raisins we have filled it with a chocolate and nut butter cream, which is also ideal for using up leftover cakes and making other fillings.
We'll tell you the recipe step by step so you can get started, because it's really worth it.
INGREDIENTS
Ferment
- 100 g of baking flour
- 3.5 g of dry bakery yeast (or 10 g of fresh yeast)
- 150 g of milk
Stuffing (processor)
- 70 g dry panettone (or other cake or bun)
- 50 g nut butter
- 50 g butter
- 1 egg
- 30 g candied orange syrup or honey
- 60 g of melted dark chocolate
Final mass
- 400 g Manitoba flour (W400)
- 40 g of sugar
- 1 g of dry bakery yeast (or 3 of fresh yeast)
- Salt
- 2 eggs
- 60 g of cream
- 100 g butter
- 20 g candied orange syrup
ELABORATION
- We make the biga (the preferment) in the INOX container of the Cookexpert robot: We put the milk and the yeast in the INOX pot and program Expert: [2 minutes/V 3/37ºC]. We add the flour and reprogram Expert: [2 minutes/V 6/0ºC]. We lower it with the spatula if we see that the flour stays on the edges, and we finish mixing with the spatula. We cover it and let it rest like that, inside the pot, for an hour.
- We make the filling in the processor once the biga is made: we remove the stainless steel pot and place the bowls of the Cookexpert processor. Separately, we place the chocolate in a saucepan in a bain-marie to melt it, or in the microwave. We put all the ingredients for the cream in the small bowl (if we don't have nut butter, we can add the whole nut we want, and it will be crushed... We will have to leave it longer, but we will end up with a creamy texture anyway). We press auto and in 50 seconds it will be ready. We reserve it in a container.
- And we begin to knead our bun. We mix the flour with the salt and the yeast and half of the sugar; we add the flour mixture to the preferment, which we will have in the stainless steel pot, and we let it rest for about two hours, without kneading or mixing. The yeast volcanoes will appear on the edges, which is normal.
- After resting, we start kneading. Beat the remaining sugar with the eggs and add it to the stainless steel bowl with the cream and syrup.
- We program BREAD/BRIOCH and when the program finishes, we repeat the program at speed 9: we add the butter and knead. We let it rest, we increase the speed for one minute and at speed 9, we press auto. We let it rest for 5 minutes and we repeat the same.
- We let it rest for about two and a half or three hours, until it doubles in size. We can leave it inside the stainless steel pot or transfer the dough to a greased bowl.
- Once the first rising has taken place, we put the dough on the work surface and smooth it out. We let it rest for a few minutes and then roll it out using a rolling pin into a 45x35 rectangle. We spread the chocolate filling on top, without reaching the edges, and make a cylinder with the dough, rolling it up along the longest side. Once we have the cylinder ready, we grease the mould well with butter and place the dough inside, rolling it up with the opening facing upwards.
- We cover it and let it rise until it reaches the edge, it took about three hours for mine.
- Bake at 180ºC for 35-40 minutes, until it looks well done, and remove from the oven. Let it rest for 10 minutes and unmold.
