Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
kouglof recipe

Gugelhupf (Kouglof) : Classic German Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amour de cuisine
  • Total Time: 5 hours
  • Yield: 12 servings 1x

Description

Traditional Alsatian kouglof, also known as gugelhupf, is an iconic yeast cake from Alsace. Baked in its fluted ring mold, it rises tall and tender. Studded with raisins and topped with almonds, it’s perfect for breakfast, brunch, or a cozy afternoon treat.

Ingredients

Scale
  • 500 g all-purpose flour (T45/T55 style) 
  • 250 ml milk, lukewarm
  • 100 g sugar 
  • 1 packet instant baker’s yeast (about 1 Tbsp) 
  • 1/4 tsp salt 
  • 2 whole eggs, room temperature 
  • 2 egg yolks, room temperature
  • 150 g butter, very soft (room temperature) 
  • 150 g raisins
  • Butter, for greasing the mold :
  • 24 toasted almonds (or flaked almonds) 
  • Icing sugar, for dusting

Instructions

  1. Cover raisins with boiling water, or tea and let stand 10 minutes. Drain thoroughly and pat dry.
  2. In a mixer bowl: flour + sugar + salt + yeast. Mix briefly. (Keep salt and yeast on opposite sides at first.)
  3. Add 2 eggs + 2 yolks. Start mixing on low until combined.
  4. Add the milk gradually while mixing. The dough will look soft and sticky,  that’s normal.
  5. Knead 10 minutes on medium speed. The dough should become more elastic and start pulling from the bowl a little.
  6. Add very soft butter in small pieces, waiting for each addition to absorb before adding more.
    (At first the dough can look like it’s “breaking”, keep going.)
  7. Knead another 10 minutes until the dough is smooth, glossy, and stretchy.
  8. Cover and let rise 45-60 minutes (depending on room temperature) until doubled.
  9. On a lightly floured surface, gently deflate the dough and fold in the raisins just until evenly distributed.
  10. Butter the mold very generously (especially the ridges). Place the almonds in the bottom.
  11. Roll dough into a thick rope and form a large donut/ring. Place into the mold seam-side down.
  12. Let rise until doubled or even tripled and visibly airy. Do not rush this step.
  13. press gently, if the dent springs back slowly, it’s ready.
  14. Bake at 180°C / 350°F for 30–35 minutes.
    If using a thick ceramic mold, you may need a little longer.
  15. Rest 10 minutes, unmold onto a rack, cool completely, then dust with icing sugar.

Nutrition

  • Serving Size: 1 serving
  • Calories: 360 kcal

Find it online: https://www.amourdecuisine.fr/en/article-gugelhupf-kouglof-classic-german-bundt-cake.html