Kougelhopf
This traditional Alsatian yeast cake is known for its distinctive fluted shape and rich, buttery flavor. It's often enjoyed for breakfast or as a sweet treat with coffee. The dough is enriched with eggs and butter, creating a tender crumb.
An original recipe by Forkin
- Total time
- 4 hr 15 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 502 kcal
Allergen information: may contain eggs, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gall-purpose flour
- 7 gactive dry yeast
- 75 ggranulated sugar
- 5 gsalt
- 150 mlmilk, lukewarm
- 3 pcsegg, large, at room temperature
- 125 gunsalted butter, softened
- 100 graisin
for mold
- 12 pcsalmond, whole blanched
- 20 gunsalted butter, melted
- 1 tbspgranulated sugar
garnish
- 2 tbsppowdered sugar, for dusting(optional)
Equipment
kougelhopf mold · large bowl · wire rack · oven · stand mixer
The method
Step by step
- 1
In a large bowl or stand mixer, combine the all-purpose flour, active dry yeast, granulated sugar, and salt.
- 2
Gradually add the lukewarm milk and eggs to the dry ingredients, mixing until a shaggy dough forms.
About 2 min
- 3
Knead the dough by hand or with a stand mixer fitted with a dough hook for about 10 minutes until it becomes smooth and elastic.
About 10 min
Cook’s note: The dough will be quite sticky initially, but will come together with kneading.
- 4
Add the softened unsalted butter in small pieces, incorporating each piece fully before adding the next.
About 5 min
Cook’s note: Continue kneading until the butter is fully absorbed and the dough is soft and pliable.
- 5
Gently fold in the raisins until evenly distributed.
About 1 min
- 6
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 7
While the dough is rising, prepare a Kougelhopf mold (or Bundt pan) by brushing it generously with melted unsalted butter and sprinkling with granulated sugar.
About 2 min
Cook’s note: Ensure all nooks and crannies of the mold are coated.
- 8
Place a whole blanched almond into each flute at the bottom of the prepared mold.
About 1 min
- 9
Punch down the risen dough gently to release the air.
- 10
Transfer the dough to the prepared Kougelhopf mold, spreading it evenly.
About 1 min
- 11
Cover the mold with a towel and let the dough rise again for another 1 hour, or until it nearly reaches the top of the mold.
About 1 hr
- 12
Preheat your oven to 180°C (350°F).
About 15 min
- 13
Bake the Kougelhopf for 40-45 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
About 45 min
Cook’s note: If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- 14
Remove the Kougelhopf from the oven and let it cool in the mold for 10 minutes.
About 10 min
- 15
Carefully invert the mold onto a wire rack to release the cake and let it cool completely.
- 16
Dust with powdered sugar before serving, if desired.
Per serving
Nutrition
- Calories
- 501.7kcal
- Protein
- 10.5g
- Carbs
- 74.2g
- Fat
- 18.4g
- Fibre
- 2.6g
- Sugar
- 23.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kougelhopf in an airtight container at room temperature.
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