How to make a Kugelhopf

  • A Kugelhopf

    A Kugelhopf

    © ATOUT FRANCE/Jean François Tripelon-Jarry

How to make a Kugelhopf Alsace fr



500 g flour (1 lb) – 200 g (7 oz) butter – 100 g (4 oz) sugar – 25 g (1 ½ oz) baker’s yeast - 25 cl (1 cup) milk - 2 eggs – salt – 50 g (1.8 oz) almonds - 50 g (1.8 oz) raisins soaked in lukewarm water – icing sugar



  • Preheat the oven to 180 °C (thermostat 6 – 350 °F).
  • Dilute the yeast in about 5 cl (2 tsp) warm milk.
  • Incorporate the sugar, the butter, a bit of salt and the rest of the milk.
  • Form a well in the flour and incorporate the eggs and the previous mixture.
  • Mix thoroughly and work the dough until it is not sticky anymore.
  • Add the yeast and knead the dough for a long time by stretching it and dropping it onto a slightly floured work surface.
  • Place the ball of dough in a lightly floured bowl and cover it with a cloth.
  • Let the dough rise for an hour, in a warm place.
  • Press down on the dough and add the raisins.
  • Butter the Kugelhopf mould thoroughly and place the almonds on the bottom, in the grooves.
  • Put the dough in the mould and cover with a cloth.
  • Let the dough rise until it reaches the edge of the mould.
  • Bake the Kugelhopf for 45 minutes, covering it with aluminium foil as necessary to keep it from getting too brown.
  • Sprinkle icing sugar over the Kugelhopf before serving.


Most suitable wine

Crémant d'Alsace, Riesling or Gewurztraminer


Point of interest