Kouglof (Kougelhopf)

I’m so excited to share this recipe for Kouglof, 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!

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!

Kouglof (Kougelhopf)

214kcal

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Prep 45 minutes mins

Cook 45 minutes mins

Total 16 hours hrs

An elegant, buttery Alsatian classic that sits somewhere between a bread and a cake. This version, inspired by pastry chef Karim Bourgi, features orange-macerated raisins and a soft, brioche-like crumb. The iconic shape and almond-studded top make it a stunning centerpiece for any brunch or holiday table.

Servings 10 servings

Ingredients

1x2x3x

Orange Macerated Raisins (Prepare 24h Before)

• ▢ 100 g Raisins
• ▢ 20 g Orange juice
• ▢ Zest of 1 orange

The Dough

• ▢ 140 g All-purpose flour
• ▢ 140 g Bread flour (13–15% protein)
• ▢ 60 g Sourdough starter (optional, for flavor)
• ▢ 50 g Sugar
• ▢ 5 g Baking Salt
• ▢ 5 g Dry instant yeast (or 15g fresh yeast)
• ▢ 55 g Milk (2.5%)
• ▢ 90 g Whole eggs
• ▢ 109 g Butter (chilled, cubed)
• ▢ 120 g Macarated raisins (from above)

Decoration

• ▢ 15-20 Raw Almonds
• ▢ 20 g Egg whites (for coating almonds)

Equipment

• ▢
  Kougelhopf Mold (Traditional ceramic or metal, approx. 22cm diameter)
• ▢
  Stand Mixer (With dough hook attachment)
• ▢
  Silicone Mat (For shaping)
• ▢
  Plastic Wrap
• ▢
  Kitchen Scale (For precise gram measurements)
• ▢
  Instant Read Thermometer (To check internal temp of 95°C)

Method

Prevent Sleep ModePrevent Sleep Mode

Preparation & Mixing

1. Raisins: Wash and drain raisins. Mix with juice and zest. Infuse in the fridge for 24 hours.
2. Mix: Combine flours, sugar, salt, milk, eggs, and yeast. Knead on low for 5 minutes.
3. Develop: Increase speed; knead for 12–15 minutes until smooth/elastic (Dough temp: 24–25°C).
4. Enrich: Gradually add cubed chilled butter. Once incorporated, fold in the raisins.

Fermentation & Shaping

1. Round the dough on a silicone mat, cover with plastic wrap, and refrigerate for 12 hours.
2. Coat almonds in egg whites; place one in each indent of a greased Kougelhopf mold.
3. Shape cold dough into a ring, place in mold, and press down evenly.

Proof & Bake

1. Proof in a warm place (26-30°C) for ~3 hours until dough reaches the top of the mold.
2. Preheat oven to 200°C (392°F). Load the mold and immediately lower temp to 175°C (347°F).
3. Bake for 40–45 minutes (Internal temp: 95°C).
4. Cool for 5 minutes in mold, then invert onto a plate. Dust with icing sugar once cool.

Nutrition

Calories214kcalCarbohydrates44gProtein5gFat2gSaturated Fat1gPolyunsaturated Fat0.4gMonounsaturated Fat0.5gTrans Fat0.03gCholesterol34mgSodium101mgPotassium145mgFiber2gSugar10gVitamin A62IUVitamin C2mgCalcium42mgIron1mg

Notes

For a full sourdough version, omit the commercial yeast and increase the starter to 100g. Be prepared for a much longer final proof—likely 8–12 hours depending on your room temperature.

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