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Recipe of the Kougelhopf of Alsace

Kougelhopf is a Traditional Alsatian pastry that can be eaten as well at breakfast, as an aperitif or as a dessert, sweet or savoury.

Ingredients:

25 g baker's yeast
40 cl of milk
1 kg of flour
3 eggs
300g butter (room temperature)
150 g caster sugar
150 g Malaga sultanas
2 tbsp. Kirsch
75 g flaked almonds
30 g icing sugar
salt

Preparation:

Crumble the yeast into a bowl, then add half the warm milk and flour to make a consistent dough.

Leave to rest until it doubles in volume.

Pour the remaining flour into a bowl, add 15 g of salt, the beaten eggs and the remaining warm milk.

Mix everything together.

Knead the dough for 15 minutes, lifting it with your hands.

Add 250 g of butter, the sugar and the sourdough and knead again.

Cover the dough with a cloth and leave to rest for 1 hour.

Put the grapes in a cup and sprinkle them with Kirsch to make them swell.

When the dough has risen, tap it, then break it up and add the grapes and kirsch.

Butter a Kougelhopf mould, line the grooves at the bottom of the mould with the slivered almonds, then pour in the dough.

Leave to rest for about 1 hour.

Place in the oven at 180° (gas mark 6) and bake for 45 minutes.

Leave to cool before removing from the tin, then sprinkle the Kougelhopf with icing sugar.

It's ready! Bon Appétit !

Kougelhopf sucré Alsacien fait Maison et réalisé par mes soins, un régal !

Sweet Alsatian Kougelhopf made by myself, a real treat! Homemade sweet Alsatian Kougelhopf

Result of the unmoulded Kougelhopf

Tags : Almond kougelhopf, Alsace bundt cake, French kougelhopf recipe, Kougelhopf cake from alsace, Kougelhopf mold, Kougelhopf with raisins, Savory kougelhopf, Sweet brioche alsace, Traditional alsatian kougelhopf recipe, Yeast cake recipe alsace

Posted in: Alsatian Recipes