Alsatian Kougelhopf (German Cake)

Ingredients

• 500 g All‑purpose flour (sifted)
• 100 g Granulated sugar
• 1 sachet Vanilla sugar (about 8 g, optional)
• 5 g Salt (≈1 tsp fine salt)
• 15 g Fresh yeast (crumbled, about ½ oz)
• 250 ml Milk (warm (≈35 °C))
• 2 large Egg yolks (room temperature)
• 100 g Unsalted butter (melted and cooled slightly)
• 30 ml Dark rum (optional, for macerating raisins)
• 150 g Raisins (soaked in rum‑water mixture)
• 50 g Sliced almonds (toasted lightly, for the mold)
• 30 g Powdered sugar (for dusting after cooling)
• 200 ml Water (for soaking raisins)

Instructions

1. Macerate the raisins

   Combine water and dark rum in a microwave‑safe cup, heat for 30 seconds, then add the raisins. Let them soak while you prepare the dough.

   Time: PT5M

2. Activate the fresh yeast

   Warm the milk to about 35 °C, crumble the fresh yeast into it and stir gently. Let the mixture sit for 10 minutes until slightly foamy.

   Time: PT10M

   Temperature: 35°C

3. Combine dry ingredients

   In the mixing bowl add sifted flour, granulated sugar, vanilla sugar, and salt. Mix briefly with a spoon to distribute evenly.

   Time: PT5M

4. Knead the dough

   Make a well in the dry mixture, pour in the egg yolks and the milk‑yeast mixture. Knead with the stand mixer on low speed until a shaggy dough forms, then add the melted butter. Continue kneading for about 10 minutes until the dough is smooth, glossy and very sticky – this is normal.

   Time: PT15M

5. First fermentation (bulk rise)

   Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel and place in a warm spot (≈30 °C). Let it rise for 1 hour 30 minutes, or until doubled in size.

   Time: PT1H30M

   Temperature: 30°C

6. Prepare the mold and almonds

   Generously butter the Kougelhopf mold with softened butter. Brush the bottom with a thin layer of butter, then sprinkle the sliced almonds, spreading them evenly. Flip the mold and tap gently to remove excess almonds from the sides.

   Time: PT10M

7. Shape the dough and add raisins

   Turn the risen dough onto a lightly floured surface. Gently degas it by pressing down, then fold in the soaked raisins (drain briefly). If the dough feels too sticky, dust the surface with a little flour, but keep it minimal to retain softness.

   Time: PT10M

8. Second rise in the mold

   Place the dough into the prepared mold, smoothing the top. Cover and let it rise again in a warm place for 45 minutes, until it reaches the top of the mold.

   Time: PT45M

   Temperature: 30°C

9. Bake the Kougelhopf

   Preheat the oven to 180 °C. Bake the cake for about 40 minutes, or until the top is deep golden and a skewer inserted in the center comes out clean. If the top darkens too fast, loosely cover with parchment paper halfway through baking.

   Time: PT50M

   Temperature: 180°C

10. Cool and dust with powdered sugar

    Remove the cake from the oven, let it cool in the mold for 10 minutes, then turn out onto a cooling rack. Allow it to cool completely before dusting with powdered sugar.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: bread flour
• Instead of Granulated sugar: coconut sugar
• Instead of Fresh yeast: 7 g active‑dry yeast
• Instead of Milk: plant‑based milk
• Instead of Unsalted butter: margarine
• Instead of Dark rum: rum extract
• Instead of Raisins: dried currants
• Instead of Sliced almonds: slivered almonds

Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook (or hand‑mixing spoon)
• Microwave‑safe measuring cup
• Pastry brush
• Kougelhopf (Bundt) mold – 24 cm
• Oven
• Cooling rack
• Kitchen scale
• Sifter or fine mesh sieve (optional)

Critical Steps — Do Not Skip

• Macerate the raisins
• Activate the fresh yeast
• Knead the dough until sticky and glossy
• First fermentation (bulk rise)
• Shape the dough and add raisins
• Second rise in the mold
• Bake the Kougelhopf

Chef Tips from the Video

• Use room‑temperature eggs and butter for a smoother dough.
• Melt the butter slowly and let it cool slightly before adding to the dough to avoid killing the yeast.
• For extra fragrance, add a pinch of orange zest to the batter before the second rise.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for 1–2 days, covered.

Make-Ahead Tips

• The dough can be prepared the day before; keep the first rise in the refrigerator and let it come to room temperature before the second rise.
• Baked Kougelhopf freezes well; slice, wrap and freeze for later enjoyment.