- 3 person(s)
- 30 minutes
The kougelhopf
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.
- Bake for about 45 minutes.
Number of person(s) : 8
Cooking time: 45 minutes
Cooking time : 60 minutes
Also discover
- 6 person(s)
- 30 minutes