Kugelhopf from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 29, 2011

    2 lb brioche dough pre- bulk ferment, 1/2 c dried currants soaked overnight in 1 c schnapps, marc or grappa, 1 c dried apricots chopped, 3/4 c pistachios toasted, 1/2 t ground cardamom, 1 T orange blossom water, 1/2 c melted butter, 12 almonds, 1/4 c confec sugar. combine soaked currants, apricots, pistachios, cardamom, orange blossom water. mix with brioche dough. bulk ferment as for brioche. brush kugelholf mould with melted butter, place an almond in each top crease, make a hole in the center of the dough and place in mould seam-side up. rise 1 1/2 to 2 hours. bake 35-40 min at 425. brush with melted butter while still warm. dust with confec sugar, brush with currant soaking liquor. dust with confec sugar before serving.

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