The Alsatian kougelhopf is a tall, soft brioche filled with raisins and crowned with almonds, baked in a fluted clay mould that gives it its famous shape. In Alsace, people eat it on Sunday mornings for breakfast, in the afternoon with coffee, or even as an aperitif with a glass of white wine.
When I posted the video of this kougelhopf in August, I wrote that it had finally arrived, and that is exactly how it feels: this dough takes time. It has to rise twice, but the result is absolutely worth it. The smell in the kitchen while it bakes already feels like a trip to Alsace.
Here is the traditional recipe, with raisins soaked in kirsch and a light dusting of icing sugar. If you do not have a kougelhopf mould, a bundt or ring tin will do the job.
The recipe
Classic recipeThe traditional recipe for the dish, not the one from the restaurant where I tasted it.
Ingredients
Dough
- 500 g plain white flour (French T45 or all-purpose)
- 20 g fresh yeast
- 200 ml lukewarm milk
- 2 eggs
- 80 g sugar
- 8 g salt
- 150 g soft butter + 20 g for the mould
Filling and topping
- 100 g raisins
- 3 tbsp kirsch (or lukewarm water)
- 40 g whole blanched almonds
- 2 tbsp icing sugar
Method
- The day before, or at least 1 hour ahead, soak the raisins in the kirsch. Stir them from time to time so they plump up nicely.
- Dissolve the yeast in the lukewarm milk. In the bowl of a stand mixer, combine the flour, sugar and salt, then add the milk and eggs. Knead for 5 minutes on low speed until the dough comes together.
- Add the soft butter in pieces, a little at a time, and knead for another 8 to 10 minutes on medium speed. The dough should become smooth, elastic and pull away from the sides. Finally mix in the drained raisins on low speed, just long enough to spread them evenly.
- Cover the bowl with a tea towel and let the dough rise for 1 hour 30 minutes in a warm, draught-free spot. It should double in size.
- Generously butter the kougelhopf mould (22 cm) and place one almond at the bottom of each groove. Knock back the dough, shape it into a ball, poke a hole in the centre with your fingers and lay it in the mould as a ring.
- Cover and leave to rise again for 1 hour 30 minutes to 2 hours, until the dough is 1 or 2 cm from the rim of the mould.
- Preheat the oven to 180 °C. Bake for 40 to 45 minutes. If the top browns too quickly, cover it with a sheet of foil halfway through.
- Let it rest for 10 minutes, then turn it out onto a wire rack. Once cool, dust the kougelhopf with icing sugar just before serving.
Tips and variations
- For an alcohol-free version, soak the raisins in lukewarm water or tea.
- A clay mould gives a more golden crust and a softer crumb. Remember to butter it well every time.
- Kougelhopf keeps for 2 to 3 days wrapped in a tea towel or in an airtight box. When it gets a little dry, it is excellent toasted with butter.
- There is also a savoury version with bacon and walnuts instead of raisins, perfect as an aperitif.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.