Kugelhopf recipe comes from the East of France: Alsace.
Alsace is a region with many food specialties all more delicious than the other. Bakeries often offer delicious kugelhopfs (or Kouglofs) they are light and fragrant … Like this kugelhopf recipe! This is the absolute traditional cake from Alsace, and if you visit Alsace you must try it!
This cake texture is somewhere between bread, brioche with marinated raisins and almonds on the top.
Ingredients for the kugelhopf recipe
- 225 g flour
- 1 egg
- 100 g of milk
- 60 g of sugar
- 50 g of butter
- 1 big pinch of salt
- 50g of raisins
- 1 small glass of rum (with vanilla, ginger, cinnamon, for example) or natural rum
- 10g of dry active yeast
- A glass of warm water
- 50 g flour
- A handful of almonds
Tools you will need for this kugelhopf recipe
You will need a kugelhopf pan. In Alsace, you will find almost everywhere traditional ceramic pan for kougelhopf. If you are not in Alsace, you will find many non stick Kugelhopfs molds online.
To knead, a Kitchen Aid robot is ideal. It greatly facilitates the task. But you can quite knead at the bread machine or by hand, simply.
Preparation of the kugelhopf
Start with putting the raisins and rum in a glass. The objective is to give some flavor to the raisins with rum. You can also leave the raisins in a vanilla syrup if you don’t want to use rum.
Start by preparing the leaven: Put in a container the yeast, the warm water and the 50 g of flour. Mix and let stand in a warm place for 30 minutes.
After 30 minutes, add over flour, egg, milk, sugar and salt. If you are lucky to have a Kitchen Aid, knead for about ten minutes with it. If not, you’ll do some exercise ;-) Knead at least 10 minutes with the palm of your hand. The 10 minutes allow to obtain a beautiful elastic paste that does not stick anymore.
Once the dough is smooth and does not stick anymore, add the raisins well-drained.
Cover with a damp cloth and leave it for one hour in a warm place. You can possibly let it swell in a warm oven. (Not hot!)
After an hour of waiting, start by buttering your kouglof pan Also add four on the bottom of the mold. Place almonds in the bottom, following the waves of the mold.
Place the kugelhopf dough on the table and flour it very lightly. Form a ball of dough.
Place it in the mold and leave it again for 1h30 in a warm place. The dough is going to rise again.
Once the dough is well inflated, bake in a hot oven at 340°F (170 ° c) for about 25 minutes.
Finally, let the kugelhopf cool before unmolding. Sprinkle with powdered sugar. It’s supposed to remind the snow on the Vosges mountains!
Enjoy your real Alsatian kouglof! This kouglof recipe can be enjoyed at breakfast or dessert. But also as an aperitif in a savory version.
If you’re not sure about the spelling, it’s ok. With all his different spellings, the kouglof likes to complicate our life. The good thing is, with so many spellings, chances are you will write it in one of the following ways: Kougelhopf, from its Alsatian name, or kouglof, kougelhof, kugelhof, kugelopf, kougelhopf, kugelhopf or kouglouf. Yes, just that!!
If you like food from Alsace try this traditional alsatian Flammkuchen!