Guglhupf | Kougelhopf | Alsatian Brioche

What we call brioche is a bread highly enriched with milk, eggs, and butter. The more eggs and butter in the ratio, the puffier the bread, the more tender its crumb, the longer it stays fresh and soft (read it as moist). Similar dough recipes exist in many cuisines and have different uses. Differently shaped and cooked, brioche is loved all over the world. Alsatian brioche can be less sweet and served with foie gras and Riesling and can be sweeter and served as a dessert with coffee. My Gugelhupf mold is made of 1.5mm thick solid copper and lined with a non-stick ceramic “Premium-CeraSigno-Versiegelung.” It’s unique state-of-art bakeware from Germany by Kupfermanufaktur Weyersberg GmbH I got a gift for my birthday from a friend who inspires me to learn more about German and Alsatian cuisines through her amazing historical discoveries, references, and stories. The ratio of ingredients for this recipe comes from my friend’s blog. Thank you, Anna!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small nonreactive bowl, combine 2 tbsp rum and 2 tbsp water. Submerge raisins and let soak until plump for about an hour.

Step 2

In another small bowl, combine almonds, honey, and enough cold water to submerge nuts. Let soak for about an hour.

Step 3

In a small pan, combine milk, salt, sugar and gently heat it over low heat until salt and sugar are dissolved. Add eggs and whisk lightly to combine.

Step 4

In a stand mixer bowl, combine sifted flour and Saf yeast. (Note: Saf yeast doesn't need presoaking/activating in advance. If using another dry yeast, follow instructions on the packaging.) Add room temperature milk mixture. Using K-shaped attachment and "stir" speed, combine all ingredients. Switch to high speed and knead the dough for 5 minutes. Add cubed room temperature soft butter and stir to combine. Switch to high speed again and knead the dough until it all gets together around the attachment, sides of the bowl almost clean.

Step 5

Shape the dough into a ball, cover the bowl with plastic wrap and let the dough ferment at room temperature until it doubles in volume for about 1 hour.

Step 6

Strain raisins, and if they are large, chop them to pea-size pieces. Deflate the dough and fold in the raisins.

Step 7

Preheat the oven 325F. Butter the mold generously with butter. Place the soaked almonds on the bottom, one almond per cavity.

Step 8

Shape the dough into a long cylinder and gently place it into the mold on the almonds. Make sure there is no air trapped between the almonds and the dough. Your mold should be half-filled or less.

Step 9

Let the dough rise again until it fills the mold to the top and a little higher.

Step 10

Bake for about 40-45 minutes until the top is golden brown. Immediately take the cake out of the mold, brush it with melted butter, and dust with sugar. Let cool to room temperature and serve.

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