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An egg-rich 'brioche-type' bread (but less rich), traditional in the Alsace area of France. They are generally studded with toasted almonds and raisins and sometimes flavoured with apples and cherry brandy. Kougelhopf's are eaten for breakfast or as a snack. The style of bread probably originated in Austria, and was certainly made popular by Careme, in Paris, in the early 1800's. See 'Brioche'

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