Salé pour l’apéritif ou sucré pour le petit déjeuner, cette brioche savoureuse saura régaler vos papilles.
8 person(s)
45 minutes
60 minutes
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.
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