Alsatian Kougelhopf (Kougelhopf)
Kougelhopf Say it: koo-guhl-hof
Kougelhopf is a majestic ring-shaped yeasted brioche from the Alsace region of France. Studded with plump raisins and crowned with whole almonds, this lightly sweet bread is a Sunday breakfast and holiday classic. Its tender, buttery crumb and subtle hint of kirsch or rum make it special, while the tall, fluted shape from the traditional kougelhopf mold creates an elegant centerpiece on any table.
Alsatian Kougelhopf (Kougelhopf)
Kougelhopf
Pronounced koo-guhl-hof
- Serves
- 8
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Soak the raisins in the kirsch or rum for at least 30 minutes. Warm the milk to lukewarm, stir in the yeast, and let it stand until foamy, about 5 minutes.
In a stand mixer fitted with the dough hook, combine the flour, sugar, and salt. Add the yeast-milk mixture and the eggs. Mix on low speed until a shaggy dough forms.
Increase to medium speed and knead for 5 minutes. The dough will be quite sticky. Add the softened butter a few pieces at a time, waiting until each addition is incorporated before adding more. Continue kneading until the dough is smooth, elastic, and pulls away from the sides, about 8-10 minutes total.
Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
Butter a 9- to 10-inch (23-25 cm) kougelhopf mold or bundt pan thoroughly. Place one whole almond in the bottom of each flute. Drain the raisins and gently knead them into the risen dough along with the almond extract if using.
Transfer the dough to the prepared mold, pressing it evenly around the ring. Cover loosely and let it rise again until it reaches just below the top of the mold, about 45-60 minutes.
Preheat the oven to 350°F (175°C). Bake the kougelhopf for 40-45 minutes until it is deep golden brown and sounds hollow when tapped. If the top browns too quickly, cover loosely with foil after 25 minutes.
Let the bread cool in the mold for 10 minutes, then turn it out onto a wire rack to cool completely. Dust generously with powdered sugar before serving.
Regional variants
Some bakers add a handful of chopped almonds or candied orange peel to the dough. In parts of Alsace a savory version with bacon and walnuts is also traditional.
Cook's notes
- The dough is very enriched and sticky; resist the urge to add extra flour during kneading as it ensures a tender crumb.
- Traditional kougelhopf molds give the best shape and crust, but a bundt pan works well as a substitute.
- For the best flavor, prepare the dough the night before, let it rise once, then refrigerate overnight and do the second rise in the morning.
Serve with
Fresh coffee, hot chocolate, or a glass of Alsatian white wine. Excellent with butter and jam.
Make ahead and storage
Kougelhopf keeps well for 2-3 days wrapped in foil. Reheat slices gently in a low oven or toaster. It also freezes beautifully for up to one month.
