When in Alsace
After hours of driving from Germany, L’Atelier De Yann was the first place in France to sit down and have some rest. Located in central Colmar, next to the cathedral and our rented apartment, it was my first impression on French desserts. Though bretzels and croissants got most of my attention during that trip, elegant Kougelhopf was among the treats I pointed to first when placing my order.
L’Atelier de Yann
Address: 10 Place de la Cathedrale, 68000
Phone: +33 3 89 20 01 00
No matter what your eating priorities are in this region of France, you would at least notice this Alsatian brioche displayed literally everywhere.
And the next thing you see everywhere in Alsace is ceramic Kougelhopf molds. Aren’t they attractive? It was tempting to bring one home, but the practicality of buying this relatively heavy and fragile object in the middle of the trip was questionable.
“Qu’ils mangent de la brioche”
What we call brioche is a bread highly enriched with milk, eggs, and butter. The more eggs and butter in the ratio, the puffier the bread, the more tender its crumb, the longer it stays fresh and soft (read it as moist). Similar dough recipes exist in many cuisines and have different uses. Differently shaped and cooked, brioche is loved all over the world. There are many recipes to choose from, even in my online recipe collection:
- POLISH DOUGHNUTS | PĄCZKI
- KEFIR CHEESE EASTER BREAD
- PYRIZHKY | PIES
- RUM BABA | BABÀ AL RHUM
- LIÈGE BELGIAN WAFFLE
- SWEET SNOWFLAKE | WHITE POPPY SEED BREAD
- MUSHROOM PASTRIES AKA WELLINGTON BUTTS
- OPEN PIE WITH SMOKED PLUMCOTS
- MAKIVNYK | POPPY SEED ROLL
Alsatian brioche can be less sweet and served with foie gras and Riesling and can be sweeter and served as a dessert with coffee.
How to Give Experiences Instead of Gifts
My Gugelhupf mold is made of 1.5mm thick solid copper and lined with a non-stick ceramic “Premium-CeraSigno-Versiegelung.” It’s unique state-of-art bakeware from Germany by Kupfermanufaktur Weyersberg GmbH I got a gift for my birthday from a friend who inspires me to learn more about German and Alsatian cuisines through her amazing historical discoveries, references, and stories. The ratio of ingredients for this recipe comes from my friend’s blog. Thank you, Anna!