Recipe for Kougelhopf (kouglof), a traditional Alsatian brioche

Updated on 2024-04-26

Here's a tasty recipe for kougelhopf (also known as kouglof). Delicious as a snack, breakfast, dessert or even an aperitif (especially a savory version), Kougelhopf is the king of cakes and pastries in Alsace. Here's a recipe for homemade Kougelhopf.

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Born and raised in Alsace, I'm in love with my region, but I also love to travel. On my blog Miss crumble, I share both traditional Alsatian recipes and recipes from other parts of the world. Cooking is all about the emotion of the taste buds!

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The importance of a good kougelhopf mold

To optimize the success of your kouglof, you’ll need a beautiful terracotta mold. If you have one from a grandmother, which has already been used, that’s the best: they say that the best jams are made in old pots? It’s the same with kouglof molds… So it’s good to know that the more kouglof you make, the better they’ll be. And don’t wash them! It may sound strange, but once your kouglof has come out of the mold, wait for it to cool, then wipe it clean with a dry cloth.

No, the kouglof is not dry!

For the rest of the ingredients, nothing too complicated: a few Sultana raisins marinated in rum, some almonds for decoration, and your kouglof will be a sensation! If you think a kougelhopf is too dry, wait until you’ve tried this recipe: no, a good kouglof is not dry but soft!

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Kougelhopf, the traditional Alsatian brioche

Traditional recipe for kouglof, the Alsatian breakfast staple

Prep Time30

Cook Time40

Rest time1 30

Total Time2 40

Cuisine: Alsacienne

Servings: 8

Ustensiles

1 kouglof mold (ideally terracotta)

Ingredients

500 gr flour
25 gr baker's yeast
20 cl milk
125 gr of butter
100 gr of sugar
80 gr raisins
2 eggs
50 gr almonds
10 gr salt

Instructions

Crumble the yeast into 10cl of warm milk, add 100g of flour and mix until you obtain a slightly soft dough: the sourdough. Leave to rise in a warm place.
Soak the grapes in lukewarm water.
In a bowl, vigorously knead the flour, eggs, remaining milk, sugar and salt for about 10 minutes, until the dough is no longer sticky.
Stir in the softened butter and the sourdough, which should have doubled in volume. Work the dough for a few moments longer, then cover with a cloth and leave to rise for 1 hour in a warm place.
After this time, pat the dough down and fold in the drained raisins.
Butter a kougelhopf mold, place two almonds per groove in the bottom and pour the batter into the mold.
Let the dough rise a second time until it extends beyond the edge of the tin.
Bake in a preheated oven at 180°C for about 40 min.