Tag Archives: Alsace


The Kouglof (or Kougelhof/Kugelhof/Kugelhopf) is a brioche speciality from Alsace, Austria, Czech Republic and south Germany. It would have been brought into fashion in France by Marie-Antoinette, who famously said about the hungry French peasants asking for bread: “let them eat brioche!”. Kouglofs have a very distinctive shape and special moulds made of ceramic are traditionally used to make them. The shape is apparently modelled from the hats worn by the parliament dignitaries in Strasbourg in the middle age. Nowadays, we can use silicone or tin Bundt cake moulds.

I’ve only started to make Kouglofs recently, after a recipe from my friend Christalie took my fellow French Thermomixers into a Kouglof frenzy! Everyone raved about the light, moist and airy texture of this brioche so after a trip to my favourite cookery shop, I got cracking. It takes a bit of time to make because you need 3 provings but boy is it worth it!

Source: Les folies de Christalie


90g raisins
10g fresh yeast or 5g dry fast action yeast
100g milk
300g plain flour
3/4 tsp salt
30g sugar (add more if not using raisins)
4 eggs
150g butter
50g flaked almonds (optional)


  1. Heat the milk and yeast 2 min/37C/speed 2.
  2. Add flour, salt, sugar and eggs, lock the bowl and knead 2min30 using the kneading button.
  3. Add the butter and raisins and lock the bowl. Knead another 2min30. The dough will look more like a thick cake batter than a brioche dough but this is normal.
  4. Tip out into a bowl, cover with cling film and place for 1 hour in an oven briefly heated at the lowest setting for 30 sec, then turned OFF.
  5. Stir the dough to deflate it and cover again with cling film and leave in the fridge for 2 hours.
  6. Take out of the bowl with a spatula and place in the mould (if it’s not a silicone mould, butter it well). If using flaked almonds, place them at the bottom of the mould first.
  7. Let the dough rise again for 1 hour (or until doubled in size) in the oven then take out, preheat the oven at 180C and bake for 40 to 45 minutes.
  8. Leave to cool for 10 minutes before removing from the mould/tin.
  9. Dust with icing sugar and enjoy with a cup of tea or coffee. Divine!