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 (Hefekuchen mit Rosinen und Mandeln, süß oder herzhaft)
Cooking utensils
- 1 Gugelhupfform (18cm)
- 1 Rührschüssel
- 1 Küchenmaschine oder Handrührgerät
- 1 Küchenwaage
- 1 Geschirrtuch
Ingredients
Für den süßen Kougelhopf
- 250 g Weizenmehl Type 550
- 10 g frische Hefe ca. 1/4 Würfel
- 70 ml lauwarme Milch
- 60 g Butter weich
- 40 g Zucker
- 1 Ei M
- 1 Prise Salz
- 50 g Rosinen
- 40 g ganze Mandeln ohne Haut
- 1 TL Rum
- 1/2 TL Zitronenabrieb
- Puderzucker zum Bestäuben
Für die herzhafte Variante (optional)
- 30 g Speckwürfel ersetzt Rosinen
- 1 kleine Zwiebel fein gewürfelt
- 2 EL gehackte Kräuter Schnittlauch, Petersilie
- Etwas frisch gemahlener Pfeffer
Preparation
Hefeteig ansetzen
- Hefe in lauwarmer Milch auflösen, 1 TL Zucker und etwas Mehl zugeben, 15 Min. gehen lassen.
- Restliches Mehl, Zucker, Salz, Ei, Butter und Zitronenabrieb in Schüssel geben.
- Hefe-Milch-Mischung zufügen, alles zu geschmeidigem Teig verkneten (ca. 10 Min.).
- Mit Tuch abdecken, 1 Std. gehen lassen, bis sich das Volumen verdoppelt.
Füllung vorbereiten
- Rosinen mit Rum mischen, Mandeln kurz in kochendem Wasser blanchieren, abziehen.
- Gugelhupfform einfetten, Boden mit Mandeln auslegen.
- Teig nochmals kurz durchkneten, Rosinen (bzw. Speck, Zwiebel, Kräuter für herzhafte Variante) einarbeiten.
Backen
- Teig in Form geben, weitere 30–45 Min. an einem warmen Ort gehen lassen.
- Backofen auf 170°C Umluft vorheizen. Kougelhopf 40–45 Min. goldbraun backen.
- Kurz abkühlen lassen, stürzen, mit Puderzucker bestäuben (süße Variante).
Servieren
- Kougelhopf in Scheiben schneiden, nach Wunsch mit Butter und Marmelade servieren.
Empfohlene Beilagen
- Fruchtige Marmelade oder Konfitüre
- Frischer Obstsalat
- Vanille- oder Zimtsahne
