Kougelhopf, Alsatian Brioche, or the “yummy yeasty cake we had with our coffee in France”. Traditionally, you dip the Guglhupf in foie gras, washing it down with some Riesling. But it pairs with coffee just as well.
- 25g brewer’s yeast (fresh yeast was being used for this recipe!*)
- 30 cl (300 ml whole milk)
- 200 g butter unsalted
- 80g fine sugar
- 500g flour all purpose/ can be replaced with 3:1 with almond flour but will be less puffy
- 2 eggs
- 100 g raisins (brown kind)
- 150g whole almonds
- 5g of salt
- Mix the yeast with 15cl (150 ml) of warm milk
- Mix the butter, sugar and salt into the remaining milk (15cl or 150 ml)
- Combine flour and eggs in a separate bowl. Once integrated, add the butter-sugar-salt mix. Mix for 20 min while lifting with your hands and beating against the sides of the bowl. Be forceful and serous about it. Once the dough is not sticking to your hands anymore, add the yeast-milk mixture. Integrate with the dough. Cover and let stand for 1 hour in a warm place.
- Soak the raisins in a lukewarm water enough for them to soak water and swell. Fold them into the dough.
- Butter your gughupf mould. Now place the almonds at the bottom of your mould. The classic will have almonds right on top of the “peak” if we are striving for perfection.
- Carefully put the dough in to the mould. Let it prove again until its sticking out of the edges a bit like a “muffin top” but not drip.
- Bake the guglhupf in the oven at 150C (302F) or about 45 min. Use the oven thermometer for best results.
- After 20 min baking, carefully cover with aluminum foil to prevent from burning.
- Take it out, let cool, flip the mould over on a plate.
- If your almonds burned, temperature was too high.
*Adapted from our friend’s grandmother’s method.