Kouglof Recipe (Alsatian Brioche)

Quick Summary: Kouglof (also spelled kougelhopf or kugelhopf) is a traditional Alsatian brioche made from a rich, buttery yeast dough studded with rum- or cognac-soaked raisins and nuts. The dough rests overnight, then bakes in a fluted crown-shaped mold at 390°F (200°C), before it is dipped in syrup and browned butter. This recipe makes 12 mini kouglofs and is a weekend baking project worth the wait.

What is kouglof?

Kouglof is a traditional Alsatian brioche made from a rich, yeast-based dough studded with raisins and nuts, usually almonds or hazelnuts. It sits somewhere between a bread and a cake: soft, lightly sweet, and buttery. You may also see it spelled kougelhopf, kugelhopf, gugelhupf, or gougelhof, all names for the same cake.

It is baked in a special fluted mold made of enameled copper, terracotta, or silicone, with a central tube that spreads the heat evenly and gives the brioche its signature crown or turban shape.

As for its history, one legend says that a king of Bethlehem had forgotten his hat, an almond-shaped turban, when embarking on the Crusades, and a pastry chef from Strasbourg later found the hat and used it as a cake pan. The "Kugelhof", the Alsatian word for "turban", was thus created.

Why you'll love this recipe

• Authentic Alsatian classic: it follows the traditional method, from the overnight rise to the syrup and browned-butter finish.
• Soft and buttery: the rich yeast dough bakes into a light, tender crumb studded with raisins and nuts.
• Make-ahead friendly: the dough rests overnight so that you can split the work across two days.
• Easy to adapt: swap the fruit, nuts, and liqueur, or bake it as one large kouglof or several minis.

Equipment

To make kouglof at home, gather these basic kitchen tools before you start:

• stand mixer with dough hook
• mixing bowls
• colander
• mini kouglof mold
• kitchen towel
• plastic wrap
• saucepan
• wire rack

How to make kouglof

Step 1. In a small bowl, soak raisins in cognac for 30 minutes. Then drain the dry fruit with a colander and set aside.

Step 2. To make the brioche dough, place the sifted flour, salt, sugar, and eggs in a bowl (photo 1) and, using the hook attachment of an electric mixer or the flat beater of a stand mixer, mix at medium speed for about 5 minutes (photo 2).

Step 3. In a separate small bowl, warm up the milk (it should be lukewarm) and dissolve the instant yeast, then add the milk/yeast mixture to the main preparation. Using the dough hook of an electric or stand mixer, continue mixing for 15 minutes longer.

Step 4. Keep the mixer running at medium speed, and gradually add softened butter, cut into pieces. Once the butter is incorporated, mix the preparation for 10 to 15 minutes longer, until the dough becomes soft and smooth. Transfer the dough to another bowl, cover with a kitchen towel, and let it rest for 2 hours (photo 3).

Step 5. Finally, add drained raisins and chopped nuts. Mix the dough by hand, cover the bowl with food film, and refrigerate overnight (photo 4).

Step 6. The next day, butter the cavities of the mini Kouglof mold and fill them with the dough to ¾ full with the dough. Cover the mold with a kitchen towel and let the dough rest in a warm place for 2 hours (photo 5).

Step 7. Preheat oven to 390°F (200°C) and bake the brioche for 10 minutes. Then decrease the oven temperature to 340°F (170°C) and bake for 15 to 20 minutes longer. Take brioches out of the oven, let cool, and remove from molds (photo 6).

Step 8. To make the syrup, mix all the ingredients and bring to a boil. Remove Kouglof from the mold (photo 7). Pour the ready syrup into a deep bowl and dip each brioche in a hot liquid for a few seconds. Then place Kouglof on a wire rack, let the syrup drip off, and refrigerate for 15 minutes (photo 8).

Step 9. To make the brown (hazelnut) butter, place the butter in a saucepan and heat until it gets browned (photo 9). Drain the butter into a deep bowl and dip each brioche in hot butter for a few seconds. Place the brioches on a rack, let the butter drip off, and refrigerate for 2 minutes.

Step 10. Cover each brioche with granulated white sugar, shake off excess, and transfer to a serving platter (photo 10).

Expert tips

1. The butter must be at room temperature. Take it out of the fridge one to two hours before making the dough.
2. To dissolve the instant yeast, warm up the milk, but do not exceed 135°F (57°C). Otherwise, the hot liquid will kill the yeast.
3. Knead the brioche dough as long as the recipe instructs, using the dough hook attachment of an electric or a stand mixer.
4. To raise the dough, place it in a warm, draft-free place.
5. Replace cognac with the liqueur Cointreau.
6. Switch hazelnuts for sliced almonds if you prefer.

Recipe variations

Kouglof is easy to adapt. Once you have the base dough, try one of these variations:

1. Almonds and raisins: the classic pairing, as in this Kouglof Alsatian brioche recipe via Chocolate & Zucchini.
2. Hazelnuts and raisins: a nuttier, slightly richer version.
3. Sour cherries and pistachios: a tart, colorful twist.
4. Almonds and dates: or use dried pineapple for a sweeter, chewier bite.
5. Chocolate kouglof: fold in chocolate chips or replace part of the flour with cocoa for a chocolate version.
6. Without alcohol: soak the raisins in warm orange juice, apple juice, or tea instead of cognac or Cointreau.
7. Savory kougelhopf: the traditional Alsatian savory version skips the sugar and fruit and adds bacon (lardons) and walnuts, served with a glass of wine.
8. Large or mini: bake in one large kouglof mold or, as here, in a mini mold for individual servings.

Storing & freezing

Store kouglof in an airtight container at room temperature for up to 3 days. Like most brioche, it is best on the day it is made, so warm it briefly or toast slices to refresh it.

Can you freeze kouglof? Yes. Wrap the cooled, unsyruped brioche tightly in plastic wrap, then place it in a freezer bag and freeze for up to 3 months. Thaw at room temperature, then add the syrup and browned butter finish before serving.

Recipe FAQ

How do you pronounce kouglof?
It is pronounced "KOO-gloff." You will also see it written kougelhopf, kugelhopf, gugelhupf, or gougelhof, depending on the region and language.

What is the difference between kouglof and kugelhopf?
There is no real difference. Kouglof is the French-Alsatian spelling, while kugelhopf (or gugelhupf) is the German and Austrian spelling. They refer to the same yeasted brioche baked in a fluted crown-shaped mold.

Is kouglof a bread or a cake?
It sits between the two. Kouglof is made from an enriched, brioche-like yeast dough, so it has the soft, airy crumb of bread but the buttery, lightly sweet character of a cake.

Can you make kouglof without alcohol?
Yes. Soak the raisins in warm orange juice, apple juice, or tea instead of cognac or Cointreau. The brioche will still be moist and flavorful.

Why is my kouglof dry?
Usually it was over-baked or under-proofed. Watch the bake time closely, let the dough rest until puffy, and use the syrup and browned-butter dip to keep the crumb moist.

Can I bake it as one large kouglof instead of minis?
Yes. Use one large kouglof mold and increase the baking time, checking that the center is fully baked. Reduce the temperature slightly if the top browns too quickly.

Do I have to let the dough rest overnight?
The overnight rest in the fridge develops flavor and makes the rich dough easier to handle. You can shorten it, but the texture and taste are best with the full rest.

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from http://www.niksya.ru/. It was originally published in October 2018. The recipe has been revised to include improved content and photos.