The Kugelhopf, or Kougelhopf in Alsatian, is a sweetened bread, flavored with raisins and almonds, baked in a ring-shaped mold (like a bundt cake), and usually dusted with powdered sugar before serving.

We don't really know when and where it first appeared: Alsace, Austria, Poland... What is certain is that according to the legends, its unique shape would represent the turban of a Magi King. It is this shape that makes it possible to make very large brioches, the center of which is always well cooked thanks to the “chimney” in the center of the mould.

Today the Kouglof is one of the symbols of Alsace, and being Alsatian I will offer you a recipe for traditional Alsatian Kugelhopf! Here in a sweet version, but know that there is also a savory version with bacon and walnuts.

Alsatian Kugelhopf
Prep Time 25 min Cook Time 40 min Rest Time 60 min Total Time 2 hrs 5 mins Difficulty: Intermediate Servings: 6 Best Season: Suitable throughout the year



  1. Mix up the ingredients and add the yeast after it had doubled in volume. Beat well.
  2. Let it stand to make the dough rise.
  3. Tap to have it take its original volume.
  4. Put in a buttered cake tray and leave for one hour at ambient temperature.
  5. Bake in oven at low temperature.


You can add marc spirit 20 ml.

Recommanded dish : Kugelhopf dish

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