Gluten-Free Kugelhopf

Before starting this Gluten-Free Kugelhopf recipe, make sure you have organised all the necessary ingredients. The day before, soak the currants (or other dried fruits) in hot water overnight.

For the batter: Place the corn flour in the stand mixer recipient.

Add the corn starch...

... the guar gum flour (thickener), sunflower lecithin (emulsifier)...

... and instant dry yeast (or fresh baker's yeast). I made two kugelhopf to try both types of yeast and the result was identical. You will need between 2.5 and 3 times as much if you're using fresh yeast.

Add the castor sugar...

... and combine the ingredients with a whisk.

Add the salt.

Place the recipient in the stand mixer, fitted with the flat beater.

Weigh the whole eggs and beat, then add to the bowl...

... and add the milk at precisely 35°C.

Mix at low speed (intensity 1 to 3).

When homogeneous, the soft butter cut into cubes...

... and the currants (strained beforehand).

Continue mixing until you notice the consistency is changing. This should take about 10 minutes.

The dough should start thickening, thanks to the guar gum flour. This is called the ribbon stage.

Lift the top part of the mixer and wait for the dough to fall from the flat beater naturally by itself (this is a sign the texture is right).

Using a pastry brush, apply soft butter inside a kugelhopf mould. You can also use oil spray.

At the bottom of the mould, place a whole blanched almond in each groove.

Shaping the dough: Pour the preparation inside the mould, making sure to go slowly not to move the almonds at the bottom.

Even the surface with the back of a spoon.

For the proofing: Place the mould in the Brod & Taylor proofing chamber (perfect for proofing bread and dough at home).

Set the proofer to 30°C...

... and place the lid on top.

Leave to rise away from air drafts until the dough reaches the top of the mould. This should take between 1 and 1.5 hours.

Check on it often to make sure the dough doesn't come out of the mould.
Note: As soon as the dough has doubled in volume, it needs to be baked right away. If you wait for too long, the yeast will wear out and the dough won't rise properly.

Using a spray dispenser, apply milk (or water) over the surface of the dough.

Baking: Bake in a fan-assisted oven preheated to 180°C between 40 and 45 minutes.

When done, insert a needle inside the cake in different spots.

The needle should be dry when you take it out. For this recipe, I used a thermometer probe. If there is dough stuck on the needle, cook for a few more minutes.

The surface of the dough should be brown or dark brown.

Place the baking sheet or rack on top of the mould...

... and flip the whole thing in a quick motion. Make sure you release the cake from the mould while it is still hot.

Gently lift the mould to release the cake. The mould should come off easily.

Cover with a clean cloth to prevent the kugelhopf from drying.
The surface should be golden with a thin crust, the centre should be yellow (depending on the quality of butter and eggs used) and the almonds should be on top.

For the finish: Sprinkle the surface with icing sugar...

... to create a thin coating over the whole surface. Enjoy!