Kougelhopf – Alsatian Yeast Ring Cake

Bake: 45 min. 1 2-liter cake pan Butter and flour for the pan 1 For the dough, put all the ingredients in a suitable bowl up to and including the eggs. Melt the yeast in the milk and pour it in. Mix with a hand mixer (dough hook) to a smooth dough. Preheat stove to 50 degrees, turn off. Let dough rise in stove for 15 minutes.

2 soak raisins in Gewürztraminer, water or fruit brandy.

3 Grease and flour a buttered baking dish. Place an almond in each bulge.

4 Stir raisins with soaking liquid and almond flakes into dough. Pour batter into prepared pan. Let rise for another 20 minutes while still slightly warm. Take out, preheat stove for baking.

5 Bake on the lowest rack of the oven preheated to 200 °C for 40-45 minutes.

6 Turn out of the pan and dust with powdered sugar.

Gewürztraminer is a speciality wine from Alsace. It can be found in larger wine departments or possibly wine shops. Gugelhupf is often served with a glass of Gewürztraminer for dessert in Alsace.

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