BreakfastSnackDessert

Kougelhopf

Name: Kougelhopf
Prep time: 30 min
Cook time: 45 min
Total time: 4 h 15 min
Yield: 8 servings
Cuisine: french
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 75 g granulated sugar; 5 g salt; 150 ml milk lukewarm; 3 pcs egg large, at room temperature; 125 g unsalted butter softened; 100 g raisin; 12 pcs almond whole blanched; 20 g unsalted butter melted; 1 tbsp granulated sugar; 2 tbsp powdered sugar for dusting (optional)

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

Vegetarian

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

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

56%Score

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

Storage

Store leftover Kougelhopf in an airtight container at room temperature.