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The kougelhopf

Salé pour l’apéritif ou sucré pour le petit déjeuner, cette brioche savoureuse saura régaler vos papilles.

Our suggestion

Offer a Gewurztraminer or a Crémant d’Alsace to taste this kougelhopf. A winning combination every time!

Ingredients

  • 1 kg of flour
  • 150g sugar
  • 15 to 20 g of salt
  • 300g butter
  • 3 eggs
  • 40 cl milk
  • 25 g brewer’s yeast
  • 150 g deseeded Malaga grapes
  • 75 g of almonds, a small glass of kirsch

Steps

  • First prepare the sourdough with the yeast, half the lukewarm milk and the flour necessary to make a dough of medium consistency; leave it in a warm place.
  • In a basin, combine flour, salt, eggs and the rest of the lukewarm milk and mix the foodstuffs vigorously.
  • Beat for about 1/4 hour, lifting the dough with your hand.
  • Add the softened butter in the hands and the leaven whose volume has doubled.
  • Beat for a few more minutes, cover with a cloth and leave to rest in a warm place for about 1 hour.
  • Tap again, break the dough, add the sugar and the Malaga raisins soaked in the kirsch or in the water,
  • Add a small glass of kirsch (optional).
  • Put the dough in a kougelhopf mold, well buttered in the grooves; garnish with peeled and wiped almonds if possible.
  • Let the dough rise a second time to the edge and put in a moderate oven.
  • If the kougelhopf is colored too much, put a paper to cover.
  • Bake for about 45 minutes.
Number of person(s) : 8
Preparation time : 30 minutes
Cooking time: 45 minutes
Cooking time : 60 minutes

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