🇫🇷 France · Dessert
Kougelhopf: Traditional Alsatian Brioche Cake
By eatmundo · July 6, 2026
🇫🇷 FRNo machine-readable author provided. Vargenau assumed (based on copyright claims). · CC BY 2.5 · Wikimedia CommonsThe Kougelhopf is a majestic, crown-shaped brioche cake, deeply rooted in Alsatian tradition. Enriched with butter, eggs, and often dotted with raisins and almonds, it's a wonderfully airy and subtly sweet bread, perfect for breakfast, brunch, or an afternoon treat, often served with coffee.
Ingredients
check them off as you prepareHow to Make It
- 1
In a small bowl, soak 100g of golden raisins in 2 tablespoons of dark rum for at least 30 minutes, or longer if you have time, allowing them to plump up nicely. In another bowl, crumble 20g of fresh baker's yeast (or sprinkle 7g active dry yeast) into 200ml of lukewarm milk (around 37°C/98°F) with a pinch of sugar, then let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- 2
In a large mixing bowl (or the bowl of a stand mixer), combine 500g of all-purpose flour, 100g of granulated sugar, 1 teaspoon of salt, and 1 teaspoon of lemon zest. Make a well in the center of the dry ingredients.
- 3
Pour the activated yeast mixture and 3 large eggs into the well. Begin to mix on low speed (or with a wooden spoon), gradually incorporating the dry ingredients. Once a rough dough forms, add 150g of melted and cooled unsalted butter, bit by bit. Increase the speed and knead the dough for 10-15 minutes until it is smooth, elastic, and pulls away from the sides of the bowl. This extensive kneading develops the gluten, essential for a light brioche.
- 4
Gently fold in the soaked raisins (drained if necessary) into the dough until they are evenly distributed. Don't overmix at this stage; just ensure the raisins are incorporated.
- 5
Generously grease a 22-24 cm (9-10 inch) Kougelhopf mold with butter. Place 20 whole blanched almonds in the indentations at the bottom of the mold. These will create a beautiful pattern on the top of the cake.
- 6
Transfer the dough into the prepared Kougelhopf mold. Cover the mold loosely with a clean kitchen towel and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until the dough has doubled in size and almost reaches the top of the mold. Patience is key here for a light and airy texture.
- 7
Preheat your oven to 180°C (350°F). Bake the Kougelhopf on the middle rack for 45-55 minutes, or until it's deeply golden brown on top and a wooden skewer inserted into the center comes out clean. If it's browning too quickly, you can loosely tent it with foil during the last 15-20 minutes.
- 8
Once baked, remove the Kougelhopf from the oven and let it cool in the mold for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This allows the cake to set without collapsing. Before serving, dust generously with powdered sugar for a classic finish.
Frequently Asked Questions
Do I need a specific Kougelhopf mould, and how should it be prepared?+
Yes, a traditional fluted Kougelhopf mould is essential for its characteristic shape. Ensure it's generously buttered and floured, or lined with slivered almonds, to prevent sticking and add flavor.
What's a common mistake when proofing the Kougelhopf dough?+
A common mistake is not allowing enough time or warmth for the dough to proof adequately, leading to a dense cake. The dough should at least double in size during the first rise and nearly reach the top of the mould during the second rise.
How can I tell when my Kougelhopf is perfectly baked?+
The Kougelhopf is done when it's golden brown and a wooden skewer inserted into the center comes out clean. An internal temperature of around 200-205°F (93-96°C) also indicates doneness.
Should the raisins be pre-soaked, and can I substitute the rum?+
Yes, soaking the raisins in rum for at least 30 minutes (or overnight) is highly recommended for plumpness and flavor. If you prefer to avoid alcohol, orange juice or warm tea can be used as a non-alcoholic substitute.
🇫🇷 FRNo machine-readable author provided. Vargenau assumed (based on copyright claims). · CC BY 2.5 · Wikimedia CommonsMundo Match
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