Photography, recipe development, and styling by Edd Kimber ”Kougelhopf is a traditional bread from the Alsace region of France and is similar to a brioche but made in a distinctive, fluted tube pan and with more mix-ins.The true origins of the bread are hard to trace, but it is popular across Germany, Switzerland, and France.Whilst it is made in many different variations, the most popular is made with almonds and dried fruit.

My small-batch version sticks to raisins for the dried fruit and adds a splash of rum for a kick.Whilst many versions of the bread are finished with a generous dusting of confectioners’ sugar, I like to brush these mini loaves with a little melted butter and then coat them in granulated sugar, giving them an almost doughnut-like crust.” —Edd Kimber Get the mini Bundt pan that Edd uses for these kougelhopfs at bakefromscratch.com/shop-the-issue.Edd Kimber’s Small-Batch Kougelhopf Print Recipe Pin Recipe Makes 6 breads Ingredients  Kougelhopf Dough:½ cup (64 grams) raisins¼ cup (60 ml) rum¼ cup (60 ml) water2 cups (250 grams) all-purpose flour, plus more for flouring¼ cup (50 grams) granulated sugar2¼ teaspoons (7 grams) active dry yeast1 teaspoon (3 grams) kosher salt¼ cup plus 1 teaspoon (65 ml) whole milk1 large egg (57 grams)5 tablespoo

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