English
Sweet Kougelhopf with raisins
120 min
Moderate
Easy
This delicious Alsatian pastry with its brioche and toasted almond aromas goes perfectly with the fine effervescence of a Crémant d'Alsace: preferably a Brut Premium! This sweet recipe is to be served to your guests as an aperitif.
Ingredients
Preparation:
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Mix the ingredients to make the leaven
Crumble the yeast into 10 cl of warm milk, add 100g of flour and mix until you get a slightly soft dough: the leaven. Let it rise in a warm place.
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Knead together the remaining ingredients
Soak the grapes in warm water. In a bowl, energetically knead the flour, eggs, remaining milk, sugar and salt for about 10 minutes, until the dough does not stick. Add the softened butter and the leavening, which should have doubled in volume.
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Work the dough for a few more moments
Then cover it with a cloth and let it rise for 1 hour in a warm place.
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After this time, pat the dough down and fold in the drained grapes.
Butter a kougelhopf mold, place two almonds per groove in the bottom and pour the dough into the mold.
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Let the dough rise a second time
Until it extends beyond the edge of the mold.
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Bake in an oven at 180°C
Bake for about 45 minutes.
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Avis clients
Soyez le premier à donner votre avis sur cette recette !
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