Name: My Easy Sweet Gugelhupf
Prep time: 1 h 30 min
Cook time: 1 h 45 min
Yield: 4 people
Cuisine: Alsace and Lorraine
Ingredients: 250 g ofwhite flour; 35 g ofsugar; 75 g ofbutter (softened); 1 egg; 100 ml ofwhole milk (lukewarm—be careful, it's not hot!!!!); 12.5 g offresh baker's yeast; 1 pinch ofsalt; 1 good grip ofraisins; 1 tsp ofRum; 100 g ofwalnut kernels; kouglof pan; pastry robot (to make working with brioche dough easier); bread maker (Another option if you don't have a stand mixer)

desserts cakes fermented cuisine pastries prepared in advance traditional cuisine

Updated on 28 January 2026 by

cookette

10 reviews 4.9 : Very good

Cuisine

Alsace and Lorraine

Diet

Vegetarian

Level

Intermediate

Calories

386 pour 100g

Preparation

1 hour 30

Cooking

1 hour 45

Here is my Alsatian mother’s recipe for an easy, homemade sweet Kougelhopf (pronounced “Kouglof”). It’s a cake I absolutely love, and I make it very often, much to the delight of the whole family.

Kouglof is an elegant brioche generously studded with raisins, often flavored with a touch of rum or brandy. With its soft texture and lightly golden crust, it’s perfect for a gourmet breakfast or a comforting afternoon snack. For the record, this cake is a true tradition in Alsace. It was traditionally made for special occasions: Christmas, weddings, births, village festivals, and more.

Since the dough is made with baker’s yeast, it requires some preparation time. You also have to put in the effort to knead the dough, unless you have a stand mixer!

The basic recipe can be used to make either a sweet or savory Kouglof. For the sweet version, it’s made with almonds and raisins soaked in rum or kirsch. For the savory version, it’s topped with bacon bits and walnuts.

Once your Kouglof is out of the oven, and if you don’t finish it right away, you can preserve its freshness, texture, and flavors by following the tips at the end of the recipe.

Enjoy, and thank you in advance for your comments!

For

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For the dough
250 g of white flour
35 g of sugar
75 g of butter softened
1 egg
100 ml of whole milk lukewarm—be careful, it's not hot!!!!
12.5 g of fresh baker's yeast
1 pinch of salt

For the filling
1 good grip of raisins
1 tsp of Rum
100 g of walnut kernels

Kitchen utensils
kouglof pan
pastry robot to make working with brioche dough easier
bread maker Another option if you don't have a stand mixer

1
Soak the raisins in warm water to plump them up for about 20 minutes (I also add a tsp of rum).
2
Meanwhile, mix the yeast with a little warm milk and a little flour: let the starter rest.
The milk shouldn't be too hot, or the starter won't survive!
3
Combine the remaining flour with the salt, sugar, egg, and warm milk. Knead for a good 10 minutes.
Add the softened butter and mix. Then
add the yeast and knead well until the dough pulls away from the sides of the bowl!
4
Cover with a damp cloth and place in the oven at 30°C for 45 minutes with a small bowl of water next to it... The dough should rise!
5
Knead the dough again, adding the raisins.
6
Thoroughly butter the Kougelhopf pan and dust it with flour. Place a walnut half in each groove along with a small pat of butter. Pour the batter into the pan.
7
Return to the oven at 30°C with a cloth draped over it.
Let it rise for a good half hour.
The dough should reach the edge of the pan.
8
Bake at 190°C for 30 minutes. Remove from the pan and dust with powdered sugar.

Notes

HOW SHOULD YOU STORE THIS KOUGLOF ONCE IT'S MADE?

To store a kouglof while preserving its freshness and moist texture, it’s important to follow a few simple steps:

At room temperature (for immediate consumption)

If you plan to enjoy the kouglof within 1 to 2 days, wrap it in a clean cloth or a sheet of parchment paper to prevent it from drying out. Place it in an airtight container or under a cake dome, protected from air and moisture.

In the refrigerator (for longer storage)

If you want to keep it for more than 2 days, wrap it carefully in plastic wrap or place it in an airtight bag. This will prevent it from drying out when exposed to cold air. Before eating, let it return to room temperature or warm it slightly in the oven to restore its softness.

In the freezer (for extended storage)

Kouglof freezes very well. Cut it into slices so you can take out only the desired amount. Wrap each slice (or the whole kouglof) in plastic wrap, then place them in a freezer bag. To enjoy, let it thaw at room temperature or bake the slices for a few minutes in the oven at 150°C to restore their freshness.

By following these tips, you can enjoy kouglof at its best, even several days after it’s been made.

Comments

Louise
April 25, 2020
Bonjour Lilou, j’ai très envie de cuisiner ce gâteau qui a l’air délicieux, mais je me demande combien de temps dois-je laisser gonfler les raisins, et aussi combien de temps laisser reposer le levain dans la deuxième étape ? Pourrais-tu nous ajouter ces informations à la recette ou me dire ici ? Merci d’avance !
- Lilou
  May 24, 2020
  Bonjour Louise, Oh excuse moi mais je viens juste de voir ton message! En ce qui concerne les raisins, je les laisse gonfler 20mn environ (jusqu’à ce qu’ils soient gonflés). Je laisse reposer mon levain le temps de faire l’étape 3 (pas longtemps, 10mn)…le plus important c’est de ne pas faire le levain avec du lait trop chaud sinon tu rates tout…il faut du lait tiède…mais, tu as peut-être déjà réalisé cette recette?
  Encore désolée
  Bonne cuisine!