The Good Life France Magazine

The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...

Published by the award winning team at The Good Life France

1 year ago

Issue No. 24

Bringing you the best of France - full length features on Alsace, Bordeaux, Burgundy, Montpellier, Boulogne, Le Havre, the Dordogne, the French Alps and loads more. Delicious recipes, brilliant guides - don't miss this jam-packed issue - it's the next best thing to being there...


ALSATIAN KUGELHOPF (SWEET COFFEE CAKE OR DESSERT) INGREDIENTS: ½ cup raisins ¼ cup of rum 2/3 cup of milk 2 tablespoons sugar 1 ½ envelope of dried yeast 1 cup unsalted butter plus 2 tablespoons – room temperature ½ teaspoon salt 6 eggs whisked together, in a small bowl 2-2/3 cups sifted flour ½ cup whole blanched almonds Powdered sugar

DIRECTIONS: Soak the raisins overnight in the rum. Scald the milk (heat to a near boil), add the sugar, stir well, and cool to lukewarm. Sprinkle the yeast over the milk. Let it stand 15 minutes until the yeast begins to bubble. Meanwhile, in a small bowl, cream 1 cup of butter with a wooden spoon until very soft; incorporate the ½ teaspoon of salt. Add the eggs and the yeast concoction to the flour in a separate bowl. Mix well pulling the dough with your hands to develop a good gluten structure and to aerate the dough. With your hands, blend the creamed butter into the batter until well mixed. Add the raisins with whatever rum is left, if any. Let rise in a large bowl until 1 ½ times its original volume. Punch down. Butter a Bundt pan with the remaining butter, sprinkle with the almonds, and fill with the batter. Let the batter rise to within 1/3 inch of the top rim of the cake mold and bake 25 to 30 minutes in a preheated 375 F. degree oven. Unmold immediately on a rack and cool. Sprinkle with the powdered sugar through a sieve. Serve as a dessert or as a coffee cake. By Carole Bumpus author of Searching for Family and Traditions at the French Table. Part culinary memoir and part travelogue, Carole Bumpus gathered this compilation of intimate interviews, conversations, stories, and traditional family recipes in the kitchens of French families as she travelled throughout France.

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