And for the dessert ...
The recipe here, however, is for the traditional "Le kougelhopf d'Alsace"
Proportions for 8 persons :
1 kilogram plain flour,
150 grams sugar,
15 to 20 grams salt,
300 grams butter,
40 centilitres milk,
25 grams brewers' yeast,
150 grams of seedless sultanas or malagas grapes,
75 grams almonds,
1 small glass of kirsch (optional)
Mode of preparation :
First prepare the dough with the yeast, half the warm milk and the necessary flour to make a dough of average consistency; and leave it in a warm place.
In a separate basin, mix the remaining flour with the salt the eggs and the remaining warm milk, and knead energetically during 1/4 of hour approximately the ingredients vigorously, by lifting the mixture with the hands.
Add the butter softened in the hands and knead in the dough which volume will have doubled.
Continue to knead for a few minutes, cover the bowl with a cloth and let settle in a warm place for approximately an hour.
Knead again, break open the dough, mix in the sugar and the sultanas steeped beforehand in kirsch or water, then if you wish so add a small glass of kirsch.
Grease thoroughly the bottom and the ridges a Kougelhopf mould, decorate the bottom with peeled and wiped almonds, and then place the dough into the mould.
Leave the dough once more rise up to the edge and put in the oven at medium heat.
If the Kougelhopf browns too quickly, cover it with a sheet of paper.
Bake approximately 45 minutes.
You will enjoy it with a Gewurztraminer or a Cremant d'Alsace.