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The Online Shop will remain open during these few days of holiday, however the last Packages will be dispatched on...
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Kougelhopf is a Traditional Alsatian pastry that can be eaten as well at breakfast, as an aperitif or as a dessert, sweet or savoury.
Ingredients:
Preparation:
Crumble the yeast into a bowl, then add half the warm milk and flour to make a consistent dough.
Leave to rest until it doubles in volume.
Pour the remaining flour into a bowl, add 15 g of salt, the beaten eggs and the remaining warm milk.
Mix everything together.
Knead the dough for 15 minutes, lifting it with your hands.
Add 250 g of butter, the sugar and the sourdough and knead again.
Cover the dough with a cloth and leave to rest for 1 hour.
Put the grapes in a cup and sprinkle them with Kirsch to make them swell.
When the dough has risen, tap it, then break it up and add the grapes and kirsch.
Butter a Kougelhopf mould, line the grooves at the bottom of the mould with the slivered almonds, then pour in the dough.
Leave to rest for about 1 hour.
Place in the oven at 180° (gas mark 6) and bake for 45 minutes.
Leave to cool before removing from the tin, then sprinkle the Kougelhopf with icing sugar.
It's ready! Bon Appétit !
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