Kougelhopf (Alsatian Raisin Almond Bundt Cake)
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 8
About this dish
Baked in a fluted ring mold, this Alsatian yeast cake comes out shaped like a crown, with whole almonds from the bottom of the pan sitting on top once it is turned out.
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Butter and eggs kneaded into the dough give it a soft, brioche-like crumb, and raisins scattered throughout add bursts of sweetness.
Ingredients
Instructions
- 1
Warm 150 ml milk until just lukewarm, then stir in 6 g dry yeast.
Let it stand for about 10 minutes, until small bubbles form on the surface and the mixture smells lightly yeasty.
- 2
Combine 320 g flour and 55 g sugar, then add 2 eggs and the yeast milk.
Mix until no dry flour remains, scraping the bowl so the dough hydrates evenly before kneading.
- 3
Add 90 g unsalted butter a little at a time and knead for about 10 minutes.
When the dough turns smooth, stretchy, and less sticky, fold in 80 g raisins without tearing the dough.
- 4
Shape the dough into a ball, cover it, and let it rise in a warm place for 60 minutes.
It is ready when nearly doubled and a fingertip mark springs back slowly.
- 5
Butter every groove of the kougelhopf mold thoroughly, then place 12 whole almonds in the bottom.
Add the dough evenly and proof again in the mold until it rises and fills the shape.
- 6
Bake in a preheated 180C oven for 35-40 minutes, until deep golden and set.
Cool in the mold for 10 minutes, invert carefully, then let it cool completely before dusting with powdered sugar.
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