I’m so excited to share this recipe for Kougelhopf, which I found in the book of famous pastry chef Karim Bourgi. It’s a simple yet beautiful yeasted cake with a soft, buttery texture and an iconic shape. Perfect for special occasions or just to enjoy with a cup of coffee.
Kougelhopf has a rich history and is loved for its elegant appearance and balanced flavors. This recipe is straightforward and rewarding, making it a must-try for any baking enthusiast.
Let’s get started!
| Ready in: 16 hours | Serves: 8-10people |
| Yield: 1 x 700g loaf | Units: US, E |
Ingredients
Dough
- 140g all-purpose flour
- 140g bread flour (13–15% protein)
- 60g sourdough starter ( optional for extra flavor)
- 50g sugar
- 5g Baking Salt
- 5g dry instant yeast or 15g fresh yeast
- 55g milk 2.5%
- 90g whole eggs
- 109g butter
- 120g orange macerated raisins
- 15-20ct Raw Almonds and 20g egg whites for decoration.
Orange macerated raisins
- 100g raisins
- 20g orange juice
- Zest of 1 orange
Directions
Orange macerated raisins
- Wash the raisins in water and then drain.
- Pour the orange juice over the raisins and add zest if 1 orange and leave to infuse in the fridge for 24 hours.
Dough
- Put the sifted flour, sugar, salt, milk, eggs and fresh yeast in the bowl of the mixer and knead the dough on low speed for 5 minutes. When the dough has formed a ball, increase the speed and knead it for 12–15 minutes more until smooth and elastic. The temperature of the dough should be 24–25 °C / 75–77 °F.
- Cut the chilled butter into cubes and add to the dough. Knead until the butter is incorporated into the mixture. When the butter is incorporated, mix in the orange macerated raisins.
- Put the dough on a silicone mat and use your hands to form it into a round shape.
- Cover with plastic wrap so that it touches the surface of the dough and put it in the fridge for 12 hours to ferment.
- Grease Kougelhopf mold (d=22 cm, h=11 cm).
- Mix the raw whole almonds and egg whites in a small bowl. With the help of a fork, take out the coated almonds and place one almond in each indent at the bottom of the mold.
- Shape the dough into a ring. Place the dough ring in the mold, and lightly press down to make sure the dough spread out evenly in the mold.
- Cover the mold with plastic wrap and put it in a warm place (proofer or a warmed oven) for around 3 hours at 26-30 °C / 79-82°F until the dough has risen, reaching almost to the top of the mold.
- Remove the plastic wrap from the risen dough and place the mold with the Kougelhopf in an oven preheated to 200 °C / 392 °F and reduce the temperature to 175 °C / 347 °F.
- Bake for 45-40 minutes, The internal temperature of the baked Kougelhopf should be 95 °C / 203 °F.
- Remove the mold from the oven and leave to cool for 5 minutes. Then carefully turn the mold over on a plate and remove the Kougelhopf. Allow to cool.
- Decorate the cooled Kougelhopf with icing sugar or spread simple sugar syrup all over ( to make simple sugar syrup boil 100g sugar +100g water +vanilla pod and orange peel, let cool completely before using)
Enjoy!
Summary
Recipe Name
Kougelhoph(Kouglof) Recipe
Author Name
Natalya Syanova
Published On
Preparation Time
Cook Time
Total Time