Kougelhopf (Kouglof): the traditional Alsatian recipe

The story of the Kougelhopf

The kougelhopf (also spelled kouglof, kugelhopf or gugelhupf) is Alsace’s emblematic brioche. You’ll recognise it by its tall, fluted turban shape with a hole in the centre, which comes from its traditional mould made of glazed earthenware, like those from Soufflenheim, or of metal. The central funnel helps this butter-rich dough bake evenly.

Its origins are hazy and several legends circulate. The best known tells how the Three Wise Men, on their way back from Bethlehem, were welcomed in Ribeauvillé by a potter named Kugel and thanked him by leaving him the recipe and the shape of the cake. Other stories link it to Vienna. One thing is certain: today the kougelhopf is an unmissable Alsatian culinary speciality, served at Sunday breakfast, as an afternoon treat or at the end of a festive meal. There is also a savoury version with bacon and walnuts, served with drinks.

Ingredients for 8 to 10 people (22 to 24 cm mould)

• 500 g wheat flour (French type T45 or T55)
• 20 g fresh baker’s yeast (or 7 g dried yeast)
• 200 ml lukewarm whole milk
• 2 eggs
• 80 g sugar
• 8 g salt (1 level teaspoon)
• 150 g softened butter, plus a little for the mould
• 100 g raisins
• 50 ml kirsch (or rum)
• About twenty whole almonds
• Icing sugar to finish

Prep: 30 minutes + about 3 hours’ rising (or overnight in the fridge) — Baking: 40 to 45 minutes

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Step by step: how to make kougelhopf

1. The day before, or at least 1 hour ahead, soak the raisins in the kirsch.
2. Dissolve the yeast in a little lukewarm milk (not hot, or it won’t rise). Add 100 g of the flour, mix and leave this starter to swell for 30 minutes, covered.
3. In a large bowl or the bowl of a stand mixer, combine the rest of the flour, the sugar and the salt. Add the starter, the eggs and the rest of the milk, then knead for 10 minutes until the dough is smooth and elastic.
4. Work in the softened butter a little at a time, in pieces, and knead for another 5 to 10 minutes until the dough comes away from the sides of the bowl.
5. Add the drained raisins, spreading them through without overworking the dough. Cover with a cloth and leave to rise for 1½ to 2 hours at room temperature, until doubled in size (or overnight in the fridge).
6. Generously butter the kougelhopf mould and place an almond in the bottom of each flute.
7. Knock back the dough, shape it into a ball, push your fingers through the centre to make a ring and lay it in the mould.
8. Cover and leave to rise again for 1 to 1½ hours, until the dough is about 2 cm from the rim.
9. Preheat the oven to 180 °C (gas mark 4) and bake for 40 to 45 minutes. If the top browns too quickly, cover it with a sheet of foil.
10. Turn out onto a wire rack while still warm and leave to cool completely. Dust with icing sugar just before serving.

Read nextAlsatian-style winegrower’s salad: the recipe

Recommended wines

For an afternoon treat or dessert, a late-harvest Gewurztraminer or a sweet Pinot Gris pairs beautifully with the brioche and raisins. At brunch, a Crémant d’Alsace adds a fresh, festive touch. The savoury version goes well with a Riesling or a Sylvaner. Discover Alsace wines

Variations

• Savoury kougelhopf: leave out almost all the sugar and replace the raisins and almonds with 150 g fried smoked bacon lardons and a handful of walnut halves.
• Indulgent version: replace some of the raisins with candied orange peel or chocolate chips.
• Flavouring: add a little unwaxed lemon or orange zest to the dough.

Chef’s tips

• A slow rise, or even a night in the fridge, gives a more fragrant crumb that pulls apart in soft strands.
• A new earthenware mould needs seasoning: butter it and put it in the empty oven before first use, and only ever wash it with plain water.
• Kougelhopf is often even better the next day. Once it goes stale, enjoy it toasted in slices or as French toast.
• Wrapped in a cloth or kept under a cake dome, it stays soft for 2 to 3 days.

Lucas

Hi, I’m Lucas! My heart beats for the pleasures of the table, and here in Alsace, I’m in paradise. Whether it’s a glass of Riesling shared with friends, a hearty sauerkraut dish, or a culinary adventure around a blueberry tart, I live every meal like a celebration. My goal? To make you hungry with articles that highlight our local producers, talented chefs, and delicious specialties. But beware, I don’t just eat (well, almost): I also offer itineraries to explore our vineyards and gourmet markets.

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