×
Blog navigation

Fresh from the blog View all

Giving an Alsatian Gift Box - the Perfect Present for Every Taste
Giving an Alsatian Gift Box - the Perfect Present for Every Taste
4792 views 2986 Liked

The Alsatian gift box is one of the most popular solutions for giving an authentic, representative gift from the...

Show more
Alsatian Food Specialities to Bring Home from Your Stay
Alsatian Food Specialities to Bring Home from Your Stay
7321 views 5931 Liked

Bringing home a gourmet souvenir from Alsace allows you to extend the pleasure of your trip well after returning....

Show more
Visiting Alsace in 3 Days - the Ideal Itinerary for a Successful Weekend
Visiting Alsace in 3 Days - the Ideal Itinerary for a Successful Weekend
6011 views 3924 Liked

Three days are enough to discover the essentials of Alsace, provided you organise your itinerary well. Between...

Show more
Alsace in Winter vs Summer - Two Faces of a Region to Discover Year-Round
Alsace in Winter vs Summer - Two Faces of a Region to Discover Year-Round
7329 views 5293 Liked

Alsace reveals two radically different faces depending on the season. Winter, magical and enchanting with its...

Show more
The Colmar Wine Fair - Alsace's Largest Wine Event
The Colmar Wine Fair - Alsace's Largest Wine Event
6494 views 4621 Liked

The Colmar Wine Fair has been, for over seventy years, Alsace's largest wine event and one of France's most important...

Show more

Latest comments View all

Recipe of the Kougelhopf of Alsace

22788 Views 6827 Liked
 

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

Serving suggestion:

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

 

Leave a comment

Log in to post comments

close

Saved for later