With the Cookexpert we can do great things and today we prove it to you with this delicious sweet bread typical of Alsace. Because yes, aside from cooking and processing, the Cookexpert also works doughs that are frighteningly good.
Also, I hope the surprise also comes from the pan in which we make the bread: we are going to make it in a bundt pan, because besides cakes we can make brioches, breads, flans, puddings, jellies, pastry cakes... whatever you can think of, since after all they are just nonstick molds (The only thing is they are beautiful!).
Many of you probably don't know this bread we bring you today, but I promise it’s here to stay. Not only is it very easy to make, but it has a truly delicious flavor. Lightly sweet with a tender crumb, with a buttery taste that greatly reminds me of pandoro. But with the huge advantage that we avoid folding the dough with butter.
We make this bread in a specific mold, the Kugelhopf , but if you don't have this exact one any other bundt-type pan is perfect (Even with mini bundt pans you can make some beautiful and very original rolls!).
We have made a variation from the original sweet, and instead of raisins we filled it with a chocolate and nut butter cream, which is also ideal for using leftover cake pieces and making other fillings.
We tell you the recipe step by step so you can get to work, because it's truly worth it.
INGREDIENTS
Preferment
- 100 g bread flour
- 3.5 g dry baker's yeast (or 10 g fresh)
- 150 g milk
Filling (processor)
- 70 g dry panettone (or another cake or bun)
- 50 g nut butter
- 50 g butter
- 1 egg
- 30 g orange preserving syrup or honey
- 60 g melted dark chocolate
Final dough
- 400 g manitoba flour (W400)
- 40 g sugar
- 1 g dry baker's yeast (or 3 g fresh)
- Salt
- 2 eggs
- 60 g cream
- 100 g butter
- 20 g orange preserving syrup
PREPARATION
- We make the biga (the preferment) in the INOX bowl of the Cookexpertrobot: Put the milk and yeast in the INOX bowl and program Expert: [2 minutes/V 3/37ºC]. Add the flour and reprogram Expert: [2 minutes/V 6/0ºC]. Scrape down with the spatula if you see the flour sticking to the edges, and finish mixing with the spatula. Cover it and let it rest like that, inside the bowl, for one hour.
- We make the filling in the processor once the biga is ready: remove the INOX bowl and place the processor bowls of the same Cookexpert. Separately, place the chocolate in a bain-marie pan to melt it, or in the microwave. Put all the cream ingredients in the small bowl (if we don't have nut butter, we can add the whole nut we want, and it will be ground... We'll need to leave it for longer, but we will end up with a cream texture anyway). Press auto and in 50 seconds it will be ready. Reserve it in a container.
- And we begin kneading our bun. Mix the flour with the salt and yeast and half the sugar; add the flour mixture to the preferment, which we will have in the INOX bowl, and let it rest about two hours, without kneading or mixing. Volcanoes of the ferment will appear around the edges, which is normal.
- After the rest, we do the kneading. Beat the remaining sugar with the eggs and add with the cream and syrup to the INOX bowl.
- Program BREAD/BRIOCHE and when the program ends, repeat the program at speed 9: add the butter and knead. Let rest, raise one minute and at speed 9, press auto. Let rest 5 minutes and repeat the same.
- Let it rest about two and a half to three hours, until it doubles in size. We can leave it inside the INOX bowl or transfer the dough to a greased bowl
- Once this first rise has passed, place the dough on the work surface and degas it. Let it rest a few minutes and roll it out with a rolling pin into a 45x35 rectangle. Spread the chocolate filling on top, not reaching the edges, and make a cylinder with the dough, rolling it along the longer side. Once the cylinder is ready, grease the mold well with butter, and place the dough inside, twisting it with the opening facing up.
- Cover it and let it proof until it reaches the rim; mine took about three hours.
- Bake at 180 ºC for 35-40 minutes, until it looks well done, and remove from the oven. Let rest 10 minutes and unmold.
