Kougelhopf alsacien aux raisins

Name: Kougelhopf alsacien aux raisins
Total time: 180 min
Yield: Serves 10
Cuisine: Alsace
Ingredients: 500 g (18 oz) pastry flour (French T45); 200 ml (¾ cup) lukewarm milk; 20 g fresh yeast; 80 g (⅓ cup + 1 tbsp) sugar; 150 g (⅔ cup) softened butter; 2 eggs; 1 egg yolk; 8 g (1½ tsp) salt; 150 g (1 cup) golden raisins; 50 ml (3½ tbsp) kirsch or rum; 30 whole blanched almonds; Butter for the pan, powdered sugar

Alsatian raisin and almond kugelhopf

⏱ 180 minServes 10Hard420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients10 servings

500 g (18 oz)pastry flour (French T45)
200 ml (¾ cup)lukewarm milk
20 gfresh yeast
80 g (3 oz)sugar
150 g (5 oz)soft butter
2eggs
1egg yolk
8 gsalt
150 g (5 oz)golden raisins
50 ml (3½ tbsp)kirsch or rum
30whole blanched almonds
Butterfor the pan, powdered sugar

500 g (18 oz) pastry flour (French T45)
200 ml (¾ cup) lukewarm milk
20 g fresh yeast
80 g (3 oz) sugar
150 g (5 oz) soft butter
2 eggs
1 egg yolk
8 g salt
150 g (5 oz) golden raisins
50 ml (3½ tbsp) kirsch or rum
30 whole blanched almonds
Butter for the pan, powdered sugar

Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Kugelhopf pan

Oven

Stand mixer or electric mixer

03 — Method

Soak the raisins in the warm kirsch for 30 minutes.Making it from scratch? See the yeast dough — rises ~2 h
Dissolve the yeast in the warm milk with 1 tablespoon sugar.
Mix the flour, sugar and salt.
Add the dissolved yeast and eggs and knead for 10 minutes.
Work in the butter in pieces and knead 10 minutes more.
Cover and let rise for 1½ hours in a warm place.
Punch down and add the drained raisins.
Generously butter a kugelhopf pan and place an almond in each groove.
Add the dough and let rise 1 hour more.
Bake for 45 minutes at 180°C (350°F) and unmold while warm.
Dust with powdered sugar just before serving.