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Kougelhopf
Kougelhopf
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The homemade kougelhopf is a specialty in the region Alsace in France. It used to be the cake worthy all occasions such a s weddings, Christmas, birthday parties and so on. Nowadays you can serve it as a breakfast, or as a afternoon coffee bread.

Ingredient List for 10 servings:
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500 gr Flour
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2 Eggs
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25 gr Fresh yeast
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40 gr Almonds
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80 gr Sugar
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150 ml Hot milk
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150 gr Melted butter
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1 tablespoon Icing sugar
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80 gr Raisins
Oven temperature:
180 degrees Celsius
Instructions:
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Let the raisins soak in some liquid of your choice.
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Crumble the yeast in a bowl, add some hot milk and some flour and mix well. Let it double in size.
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Mix the rest of the flour, milk, eggs and sugar in a baking machine. Work the batter 15 minutes in the machine.
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Add the melted butter and continue for a few more minutes.
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Add the yeast in the batter and mix well. Let the dough rest for 1 hour.
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Tap the bowl and make sure the dough goes down in size.
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Butter a Kougelhopf form, and sprinkle the almond in the form.
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Place the dough in the oven form 45-50 minutes.
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Take out the cake and let it cool down a bit.
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Sprinkle the cake with the icing sugar.
A selection of recipes from the same country.
This recipe is from France , Alsace.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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