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–+ servings
Wein zum Essen Kougelhopf mit Mandeln, Rosinen & Muscat d’Alsace/Crémant d’Alsace auf französischem Gartentisch

Kougelhopf (yeast cake with raisins and almonds, sweet or savoury)

Kougelhopf is the yeast cake classic from Alsace: Baked airy, filled with juicy raisins and crunchy almonds, it inspires as a sweet Sunday cake, fine breakfast or hearty accompaniment to wine. The buttery consistency, aromas of yeast and almonds and a fine raisin sweetness make every bite a pleasure. The Kougelhopf works best in the typical bundt cake shape and is served – in the traditional way – with a glass of Muscat d'Alsace.
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Prep Time 25 minutes
Cook Time 45 minutes
Distance 1 hour 30 minutes
Total Time 2 hours 40 minutes
Course Dessert, Festive pastries, Breakfast, Cake, Snack
Cuisine Bakery, Alsatian, French
Servings 2 Persons
Calories 39 kcal

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

Nutritional values per portion

Calories: 39kcalCarbohydrates: 57gProtein: 9gFat: 14g
Keyword Crémant d'Alsace, Alsace, Yeast cake, Kougelhopf, Almonds, Muscat d'Alsace, Raisins, Wine accompaniment
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