Kougelhopf

Gastronomy, holidays & weekends guide in Great East

8.6

Virtual visit

Add to favouritesRemove from favourites

Additional information
Kougelhopf

A symbol of Alsatian gastronomy, the kougelhopf is the regional brioche that is tasted sweet or salty accompanying the aperitif. Several spellings are allowed. Its name comes from kugel (ball) and hopf (heben, hopfen) rise. The oldest mussels date from the 18th century.
Recipe of the Alsatian kougelhopf:

Ingredients: 500 gr of flour - 4.5 tablespoons of sugar - 25 cl of milk - 125 g of butter - 2 eggs - 1 pinch of salt - 25 g of baker's yeast - Raisins or not - Whole almonds.
All ingredients must be at room temperature. Melt the yeast in the milk, add sugar, salt, cold melted butter, flour, beaten eggs. Knead and let rise to get double the volume. Tap the dough and add raisins. Place in a buttered pan with almonds and let rise again 1 hour. Cooking 45 min at 170 degrees.

Kougelhopf (© Gite Les Hirondelles of Fouchy)

See photo

Ingredients of Kougelhopf (© Jean Espirat)

See photo

See photo

See photo