Alsatian flavor If you don’t use kirsch, substitute with water to moisten the raisins before adding them to the dough This moisture will then transfer to the dough and keep the kougelhof fresh Salt controls the action of the yeast by slowing down the speed of the fermentation: too much salt would prevent the dough from rising; not enough would allow the dough to ferment out of control Never sprinkle the salt straight onto the yeast, as this will kill the yeast Kougelhof contains less butter than brioche, but it will still be very moist, especially during the first 48 hours after baking; after that it tastes great toasted As with all brioche doughs, it is very important that the butter be soft before you try to work it into the dough You can leave it out the night before or microwave it for 5 to 10 seconds (be sure not to melt it, though) INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT POOLISH Whole milk (3.5% fat) | 50 grams | 3 tablespoons plus 2 teaspoons Dry yeast | 12 grams | 1 tablespoon plus ¼ teaspoon All-purpose flour | 50 grams | ⅓ cup DOUGH Golden raisins | 120 grams | ⅔ cup Kirschwasser | 10 grams | 1 tablespoon Granulated sugar | 80 grams | ½ cup ...dough from rising; not enough would allow the dough to ferment out of control Never sprinkle the salt straight onto the yeast, as this will kill the yeast Kougelhof contains less butter than brioche, but it... especially during the first 48 hours after baking; after that it tastes great toasted As with all brioche doughs, it is very important that the butter be soft before you try to work it into the dough... important that the butter be soft before you try to work it into the dough You can leave it out the night before or microwave it for 5 to 10 seconds (be sure not to melt it, though) INGREDIENTS |