Milk85 ml
Butter160 g
Salt6 g
Sugar70 g
Flour (type 55)390 g
Fresh yeast24 g
Whole almonds40 g
Dried raisins110 g


3 h 45

Instant dry yeast equivalent: 8 g

Take a journey into the heart of Alsace with this regional speciality: a kind of light and airy brioche enhanced by a blend of almonds and marinated raisins. Authenticity guaranteed!


  1. Marinate the dried raisins in water or a colourless spirit.
  2. Select the weight of loaf desired.
  3. Add the ingredients to the pan in the following order: milk, eggs, softened butter, salt and sugar.
  4. Then add the wheat flour and the dried yeast.
  5. Place the pan in the machine. Select programme 4, the weight of the loaf and the colour of the crust desired. Press 'start - stop'.
  6. When you hear the beep, add the whole almonds and the marinated raisins.
  7. At the end of the cycle, switch off the machine, take out the pan and turn out the Kugelhopf

Tablespoons conversion