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Alsatian Kougelhopf (German Cake)
A traditional Alsatian brioche‑like cake studded with rum‑soaked raisins and toasted almonds. Perfect for Christmas or any festive table, this yeasted cake is baked in a Bundt‑style Kougelhopf mold, rises twice for a light crumb, and is finished with a dusting of powdered sugar.
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Cost Breakdown
Critical Success Points
- • Macerate the raisins
- • Activate the fresh yeast
- • Knead the dough until sticky and glossy
- • First fermentation (bulk rise)
- • Shape the dough and add raisins
- • Second rise in the mold
- • Bake the Kougelhopf
Safety Warnings
- • Handle hot melted butter with care to avoid burns.
- • Use oven mitts when removing the hot mold from the oven.
- • The mold will be very hot; place on a heat‑proof surface before cooling.
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