This Alsatian’s specialty whose first traces date back from the 18th century is a dough brioche which aspect is characteristic. The Kougelhopf can be sweet, with dried grapes soaked with rum or kirsch with almond, or even salty with bacon and walnuts. Nowadays, Kougelhopfs are mostly eaten at breakfast in a sweet version or for appetizer in the salty version.
You can try this sweet version recipe for your first time !
For this recipe, a Kougelhopf’s mold is needed.
You will need :
- 500 g of flour
- 75 g of sugar
- 10 g of salt
- 150 g of softened butter
- 2 eggs
- 20 cl lukewarm milk
- 25 g of fresh brewer’s yeast
- 75 g of dried grapes
- 40 g almonds
- Icing sugar
The steps :
- Put the dried grapes in lukewarm water to make them swell.
- Whisk the yeast with 10cl of milk and a little bit of flour to let the dough rest until it has doubled its size.
- In an other bowl, whisk the remaining flour, salt, sugar, eggs and remaining milk. Knead for 15 min to air the dough.
- Add the softened butter and whisk.
- Add the yeast and knead for a few minutes until the dough come off the edges.
- Cover with a cloth and let it rest for an hour in a temperate place.
- Bring the dough back to its initial size by taping it.
- Add the grapes and mix it.
- Generously butter the mold. Put an almond in every flutes. Put the dough and let it rest until it comes to the edges of the mold.
- Bake for 50 mins at 200-210°C. If the dough get too dark, cover it with baking paper.
- Unmold on a grid and dust it with icing sugar.
Try for yourself!
Pictures credits : Cookomix and Marmiton