Kougelhopf
Alsace’s crown-shaped bun, made from brioche dough with raisins and almonds and baked in an earthenware mould. It’s Sunday breakfast in Colmar and the whole region.
Ingredients
- 500 g strong bread flour
- 20 g fresh yeast
- 200 ml lukewarm milk
- 2 eggs
- 80 g sugar
- 150 g soft butter
- 100 g raisins soaked in kirsch or rum
- Whole almonds
- Icing sugar
How to make it at home
- Dissolve the yeast in the milk and knead with the flour, eggs, sugar and a pinch of salt.
- Add the butter in pieces and knead until the dough is smooth and elastic. Work in the raisins.
- Leave it to double in size (1½ hours).
- Put an almond in each groove of the greased mould, add the dough and let it rise again to the rim.
- Bake at 180 °C for about 45 minutes. Turn out and dust with icing sugar.
The trick: It’s better the next day; there’s also a savoury version with bacon and walnuts.