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Kouglof

Kouglof (Kougelhopf)

214kcal
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Prep 45 minutes
Cook 45 minutes
Total 16 hours
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

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

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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