Gourmet Alsace > Gastronomy and Alsatian recipes > Traditional Recipes
Kougelhopf
Ingredients
1kg flour, 150g sugar, 15-20g salt, 300g butter, 3 eggs, 40cl milk, 25g brewer’s yeast, 150g seedless Malaga raisins, 75g almonds, One small glass of kirsch
Preparation
For 8 servings
Baking time: 45 minutes
First make dough with the brewer’s yeast, half the milk (previously warmed), and enough flour to obtain a dough of medium-firm consistency. Leave in a warm place. Vigorously mix the flour, salt, eggs and the rest of the warm milk in a bowl. Beat for around 15 minutes lifting the dough with your hand. Add the butter, previously softened by holding it in your hand, and the dough, which should have doubled in volume. Continue beating for another few minutes, cover with a cloth and leave in a warm place for around 1 hour. Beat the dough again, then break it open and add the sugar and the Malaga raisins soaked in the kirsch or water, then add a small glass of kirsch (optional). Put the dough in a kougelhopf tin with the grooves well buttered. Garnish with almonds, peeled and wiped if possible. Leave the dough to rise to the top of the tin a second time, then bake in a medium-hot oven. If the kougelhopf browns too fast, cover with a sheet of baking paper. Bake for around 45 minutes.
Wine: serve with a Gewürztraminer or a Crémant d’Alsace.
