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Kugelhopf from Alsace, France
Kugelhopf is a sweet bread enriched with butter and eggs, related to brioche, with a characteristic grooved shape and a central hole. Its introduction in France is attributed to Marie Antoinette (originally from Austria, therefore) and its name appears to derive from its resemblance to a hat used in the Middle Ages, named gugelhut. Ingredients
- 900g bread flour
- 150g sugar
- 15g salt
- 300g unsalted butter
- 4 medium eggs
- 400ml milk
- 40g fresh baker's yeast
- 150g raisins (I didn't add them, my kids wouldn't have eaten the bread)
- 75g whole almonds
- 1 small glass kirsch (optional)
- Icing sugar for sprinkling
Directions
- Follow the link below for directions.
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