Guguhoff

Overview

Cuckoo Hof, a traditional French holiday bread. It can be as small as weekend brunch, as big as Christmas, weddings, baptisms. Northerners in China eat dumplings during festivals. As for the French, they eat Cuckoo Hof during holidays.

Tags

• baking
• butter
• egg
• high gluten flour
• high sugar tolerant yeast
• raisins
• rum
• sliced almonds
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Soak the raisins in rum a day in advance

   

2. 2 Pour the flour, white sugar, salt, milk, and yeast into a cooking machine, beat into a dough, add butter, and stir until fully developed. (Use a bread machine to knead the dough first, then add butter. Knead by hand until the dough is smooth, then add butter)

   

3. 3 Put the kneaded dough into the fermentation box and let it ferment at 28 degrees until it doubles in size. It will not shrink when you poke holes in it. (Usually 45-60 minutes, the specific time is not certain, because the lower the room temperature, the slower the fermentation, mainly in the state of the dough. If you don’t have a fermentation box, you can put it in a warm place for fermentation, but be careful that the temperature does not exceed 30 degrees.)

   

4. 4 After the first rise is completed, knead the soaked raisins together with the dough.

   

5. 5 Brush the mold with a layer of butter (outside the amount) and sprinkle with slivered almonds

   

6. 6 Put the dough into the mold, then put it into the fermentation box for the second time, 38 degrees, put a basin of water in the fermentation box, and ferment until it is 8 minutes full. (If you don’t have a fermentation box, you can use an oven for fermentation. The fermentation environment is the same as the fermentation box.)

   

7. 7 Place the fermented dough into an oven preheated to 180 degrees and bake for 30 minutes.

   

8. 8 Let the baked bread cool, unmold it, brush a layer of butter on top, and sift over powdered sugar.