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

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Recipe of the Kougelhopf of Alsace

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

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Latest comments

Recipe of the Kougelhopf of Alsace

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

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