Alsatian baking tradition perfectly combined – moments of pleasure for wine with a meal
Wine with food enchants culinary classics and makes them the highlight of every table. Wine and food come together with the Kougelhopf – the famous Alsatian yeast cake with raisins and almonds – for a unique moment of pleasure. The airy, buttery texture of the pastry, combined with fruity sweetness and fine almonds, is typical of the region and inspires both as a sweet breakfast, fine coffee table or as an exciting savoury variant for an aperitif. Kougelhopf stands for conviviality, hospitality and artisanal baking – a culinary symbol of Alsace that melts on the tongue with the right wine. If you want to combine wine and food in style, enjoy this yeast cake classically with a Muscat d’Alsace or for tingling, festive moments with Crémant d’Alsace.
Ideal wine pairing: Muscat d’Alsace AOC or Crémant d’Alsace AOC (Alsace, France)
Muscat d’Alsace brings a wonderfully aromatic, grapey bouquet to the glass, which is made for the sweet and buttery notes of the Kougelhopf. Its lightness, delicate residual sweetness and elegant freshness support raisins and almonds, catch the buttery texture and bring fine fruit and flower aromas into the composition. A Crémant d’Alsace with its fine perlage, fine apple notes and elegant freshness provides festive enjoyment – especially with the hereditary variant of the Kougelhopf.
Muscat d’Alsace is characterised by its intense fruit, floral elegance and fine residual sweetness. This will absorb the sweetness of the raisins and the slight bitterness of the almonds into the cake and balance it perfectly. The cooling freshness ensures a harmonious mouthfeel, the aroma complements the dough without covering it. Crémant d’Alsace brings lightness, sparkling finesse and elegant character to the glass – ideal when Kougelhopf is served as a festive snack or dessert.
Further wine recommendations for this dish
Gewürztraminer d’Alsace AOC (Alsace, France)
With opulent fruit, floral rose and lychee tones and a gentle sweetness, Gewürztraminer becomes a versatile partner for Kougelhopf. Its aroma highlights the notes of raisins and almonds, the spicy depth brings new facets – especially to the tart version or as a dessert wine.
Crémant de Loire Brut AOC (Loire, France)
With fine mousse, freshness and playful fruitiness, this sparkling wine is an ideal accompaniment to buttery yeast cake. The elegant acidity balances the sweetness, lively apple notes and floral nuances charmingly pick up the aromas of the pastry.
Pinot Gris d’Alsace AOC (Alsace, France)
The creamy texture, fruit of pear and quince as well as the fine residual sweetness make Pinot Gris a wonderful dessert wine. Its full-bodiedness carries the aromas of Kougelhopf and ensures a harmonious, elegant finish after a feast.
Chardonnay (New South Wales, Australia)
A creamy, fruity Chardonnay with fine vanilla and citrus notes is a modern companion. The wine goes particularly well with the hearty Kougelhopf variant due to its freshness and complexity and sets an international accent.
Sauternes AOC (Bordeaux, France)
A noble sweet Sauternes brings honey, apricot and a rich structure; its inimitable fullness combines opulently with the sweetness and dough of the Kougelhopf – a festive, luxurious food pairing.
The recipe:
Kougelhopf (yeast cake with raisins and almonds, sweet or savoury)
Cooking utensils
- 1 Gugelhupfform (18cm)
- 1 Rührschüssel
- 1 Küchenmaschine oder Handrührgerät
- 1 Küchenwaage
- 1 Geschirrtuch
Ingredients
For the sweet Kougelhopf
- 250 g Wheat flour Type 550
- 10 g fresh yeast approx. 1/4 cube
- 70 Ml lukewarm milk
- 60 g Butter soft
- 40 g Sugar
- 1 Egg M
- 1 pinch of salt
- 50 g Raisins
- 40 g whole almonds without skin
- 1 tsp rum
- 1/2 tsp lemon zest
- Powdered sugar for dusting
For the savoury version (optional)
- 30 g Bacon cubes replaces raisins
- 1 small onion finely diced
- 2 tbsp chopped herbs Chives, parsley
- Some freshly ground pepper
Preparation
Making yeast dough
- Dissolve the yeast in lukewarm milk, add 1 tsp sugar and a little flour, leave to rise for 15 mins.
- Put the remaining flour, sugar, salt, egg, butter and lemon zest in the bowl.
- Add the yeast and milk mixture, knead everything into a smooth dough (approx. 10 mins.).
- Cover with cloth and leave to rise for 1 hr until doubled in volume.
Prepare the filling
- Mix the raisins with the rum, blanch the almonds briefly in boiling water, peel.
- Grease the bundt cake tin, line the base with almonds.
- Knead the dough again briefly, incorporate raisins (or bacon, onion, herbs for a savoury version).
Bake
- Shape the dough and leave to rise in a warm place for a further 30–45 minutes.
- Preheat the oven to 170°C convection. Bake the kougelhop for 40–45 mins. until golden brown.
- Allow to cool briefly, turn out, dust with icing sugar (sweet version).
Serve
- Cut the kougelhopf into slices, serve with butter and jam if desired.
Recommended Accompaniments
- Fruity jam or jam
- Fresh fruit salad
- Vanilla or cinnamon cream
