Traditional Alsatian kougelhopf


Hello greedy friends

I take you to my region in Alsace to taste a traditional Alsatian kougelhopf.

It took me a while to make a kougelhopf. With its particularly special mie and fragrance

It will take you a little patience before tasting your kouglof, the lift is a little capricious depending on the weather and the ambient temperature, you will have to wait for it to swell sufficiently. Personally in summer I put it in the window of my kitchen. no direct exposure of the sun however. In winter, I use my oven at a temperature of 30oC to grow the dough.

You can make the dough perfectly the day before, leave it in a temperate place for at least 1 hour before putting the tank in the refrigerator until the next day

For the choice of mold, nothing beats a good mold in Alsace soil! But hey, if you don't have an iron mold will do the trick 

On the other hand, the mold is very important for flavor;  it is said that the older it is and has served much the better is the kougelhopf. And I can confirm that this is the case

Preparation: 30 minutes

Cooking time: 40 minutes

Rest: 2 x 1 H

For 1 kougelhopf of 8 people 

  • 230g flour
  • 1 egg
  • 125g milk
  • 50g sourdough
  • 10g fresh baker's yeast
  • 5g salt
  • 40g sugar
  • 70g butter
  • 60g raisins
  • About 20 whole unpeeled almonds for the grooves of the mould
  • 1 tablespoon rum


Step 1

Inflate raisins for 30 minutes in a small bowl with rum.

Step 2

In the bowl of the food processor, combine the remaining ingredients, except for the butter.

Step 3

Knead at slow speed for 5 minutes, then increase the speed to fast for 5 minutes.
Add the butter and knead for another 3 minutes at high speed.

Step 4

Add drained raisins and knead again for 1 minute. The dough should be smooth and peel off the edges of the bowl

Step 5

To make the dough by hand, knead for 15 to 20 minutes, then add the butter and knead until it is incorporated and the dough is smooth and non-sticky. Finally, add the grapes and knead just to incorporate them.

Step 6

Cover the bowl with a damp cloth and let the dough swell in a warm place and away from drafts for at least 1 hour: the dough should double in size.

Step 7

Degass the dough by crushing it with the palm of your hand. Form a ball without overworking the dough.

Step 8

Butter a Kouglof pan. Add the whole almonds to the grooves of the pan.

Step 9

Make a hole in the middle of the dough ball and place it in the pan. Cover with a damp linen and let it swell again for 1 hour (or more depending on the temperature). The dough must reach the mould.

Step 10

Preheat the oven to 180oC (Th 6). Place a small dish in the bottom of the oven.

Step 11

Just before baking, pour a little boiling water into the dish at the bottom of the oven. Then put the kouglof for about 40 minutes.
Allow to cool and unmould. Sprinkle with a little icing sugar.


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