{"id":130954,"date":"2025-12-20T09:20:21","date_gmt":"2025-12-20T09:20:21","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=130954"},"modified":"2025-12-21T22:37:05","modified_gmt":"2025-12-21T22:37:05","slug":"gugelhupf-kouglof-classic-german-bundt-cake","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-gugelhupf-kouglof-classic-german-bundt-cake.html","title":{"rendered":"Gugelhupf (Kouglof) : Classic German Bundt Cake"},"content":{"rendered":"\n<p>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. <\/p>\n\n\n\n<p>Studded with raisins and topped with almonds, it\u2019s perfect for breakfast, brunch, or a cozy afternoon treat.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglof-alsacien-2-683x1024.jpg\" alt=\"A thick slice of Alsatian kouglof with a very soft, fluffy crumb, set on a wooden board, with the whole kouglof in the background and a blue glass of milk beside it.\" class=\"wp-image-130942\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglof-alsacien-2-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglof-alsacien-2-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglof-alsacien-2-1024x1536.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglof-alsacien-2.jpg 1200w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/figure>\n<\/div>\n\n<style>.kb-table-of-content-nav.kb-table-of-content-id130954_18bce6-09 .kb-table-of-content-wrap{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);background-color:var(--global-palette7, #EDF2F7);}.kb-table-of-content-nav.kb-table-of-content-id130954_18bce6-09 .kb-table-of-contents-title-wrap{padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id130954_18bce6-09 .kb-table-of-contents-title{font-weight:regular;font-style:normal;}.kb-table-of-content-nav.kb-table-of-content-id130954_18bce6-09 .kb-table-of-content-wrap .kb-table-of-content-list{font-weight:regular;font-style:normal;margin-top:var(--global-kb-spacing-sm, 1.5rem);margin-right:0px;margin-bottom:0px;margin-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id130954_18bce6-09 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id130954_18bce6-09 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id130954_18bce6-09 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id130954_18bce6-09 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id130954_18bce6-09 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id130954_18bce6-09 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:before{background-color:var(--global-palette7, #EDF2F7);}<\/style>\n\n\n<h2 class=\"wp-block-heading\">Easy Recipe for Soft Alsatian Kouglof<\/h2>\n\n\n\n<p>Gugelhupf, also known as kouglof or kougelhopf, is an Alsatian enriched yeast bundt cake baked in a fluted ring mold with a central tube, which helps it cook evenly and creates that iconic \u201cturban\u201d shape.<\/p>\n\n\n\n<p>One popular tale says the name comes from a royal turban decorated with almond-like jewels, later used by a Strasbourg baker as a mold, hence \u201cKugelhof\u201d, meaning \u201cturban\u201d.<\/p>\n\n\n\n<p>Want an easy, reliable homemade version? The real secret is patience.<\/p>\n\n\n\n<p>Let the dough truly double in a warm spot (24\u201326\u00b0C \/ 75\u201379\u00b0F), then give it a second rise in the mold for a tall, airy crumb.<\/p>\n\n\n\n<p>Soak the raisins for 10 minutes in hot tea, drain and dry them well, and butter the mold generously for a clean release.<\/p>\n\n\n\n<p>A simple check: press a finger into the dough, if the dent returns slowly, it\u2019s ready to bake.<\/p>\n\n\n\n<p>Dust with icing sugar, and save that golden almond on top for the last bite, absolutely perfect with coffee, too.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-53520 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"590\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/12\/recette-de-kouglof-alsacien.jpg\" alt=\"Two slices of Alsatian raisin kouglof with a soft, tender crumb, placed on a wooden board, with the whole kouglof in the background and a blue glass of milk.\" class=\"wp-image-53520\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/12\/recette-de-kouglof-alsacien-300x221.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/12\/recette-de-kouglof-alsacien.jpg 800w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Kouglof: origin and the story behind the name<\/h2>\n\n\n\n<p>Kouglof is an Alsatian-style enriched yeast brioche, generously filled with raisins and sometimes almonds, hazelnuts, or other dried fruits.<\/p>\n\n\n\n<p>Its instantly recognisable shape comes from a traditional mold (often ceramic or enamelled metal) with a central tube.<\/p>\n\n\n\n<p>This helps heat reach the middle so the cake bakes evenly, creating that ring shape, almost like a turban.<\/p>\n\n\n\n<p>As for the name, there are several stories. My favourite says that a king from Bethlehem once forgot his turban, decorated with almond-shaped ornaments.<\/p>\n\n\n\n<p>A Strasbourg pastry chef supposedly used it as a cake mold, and the brioche took the Alsatian name <strong>Kugelhof<\/strong>, meaning \u201cturban\u201d.<\/p>\n\n\n\n<p>Over time, the spelling evolved in many ways :&nbsp;<strong>Kugelhopf,&nbsp;Gugelhopf,&nbsp;Guglhupf,&nbsp;Kouglof, Kougelhopf, Gugelhof, Kugelhof.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-53518 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/12\/recette-de-kouglof-alsacien-2.jpg\" alt=\"A slice of soft Alsatian raisin kouglof on a wooden board, with the cake in the background and a glass of milk.\" class=\"wp-image-53518\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/12\/recette-de-kouglof-alsacien-2.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/12\/recette-de-kouglof-alsacien-2-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/12\/recette-de-kouglof-alsacien-2-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/12\/recette-de-kouglof-alsacien-2-300x450.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">recette kouglof alsacien<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Quick Snapshot: real time, skill level, and equipment<\/h2>\n\n\n\n<p><strong>&#8211; Real total time (including proofing):<\/strong> <strong>4 to 6 hours<\/strong> (with lots of hands-off time)<\/p>\n\n\n\n<p><strong>&#8211; Difficulty:<\/strong> <strong>Intermediate<\/strong>, but very achievable if you respect the rising times.<\/p>\n\n\n\n<p><strong>&#8211; Serves:<\/strong> <strong>About 10 to 12 slices<\/strong> (depending on your mold size and how thick you cut the slices).<\/p>\n\n\n\n<p><strong>&#8211; Essential equipment<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Kouglof\/Gugelhupf mold<\/strong> (ceramic, metal, or silicone)<\/li>\n\n\n\n<li><strong>Stand mixer recommended<\/strong>, or <strong>hand-kneading<\/strong> (allow a bit more time and effort)<\/li>\n\n\n\n<li>Mixing bowl + towel\/plastic wrap, spatula, kitchen scale, cooling rack<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglouf-alsacien-moelleux-1024x683.jpg\" alt=\"A whole Alsatian kouglof, golden and well-risen, topped with flaked almonds and lightly dusted with icing sugar, set on a round wooden board.\" class=\"wp-image-130943\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglouf-alsacien-moelleux-1024x683.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglouf-alsacien-moelleux-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglouf-alsacien-moelleux.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for a soft, tall Gugelhupf<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>500 g all-purpose flour (T45\/T55 style) :&nbsp;<\/strong>Builds a light, stringy crumb. Keep a little extra only for the counter, avoid adding lots into the dough.<\/li>\n\n\n\n<li><strong>250 ml milk, lukewarm :&nbsp;<\/strong>Warm enough to wake the yeast, not hot (too hot can weaken it).<\/li>\n\n\n\n<li><strong>100 g sugar :&nbsp;<\/strong>Sweet, but not overly so.<\/li>\n\n\n\n<li><strong>1 packet instant baker\u2019s yeast (about 1 Tbsp) :&nbsp;<\/strong>Make sure it\u2019s <strong>yeast<\/strong>, not baking powder.<\/li>\n\n\n\n<li><strong>1\/4 tsp salt :&nbsp;<\/strong>Essential for flavour, keep it away from direct contact with yeast at the start.<\/li>\n\n\n\n<li><strong>2 whole eggs, room temperature :&nbsp;<\/strong>Helps the dough come together smoothly.<\/li>\n\n\n\n<li><strong>2 egg yolks, room temperature :&nbsp;<\/strong>Extra richness and tenderness.<\/li>\n\n\n\n<li><strong>150 g butter, very soft (room temperature) :&nbsp;<\/strong>Adds that plush, brioche-like texture, soft butter blends in without tearing the dough.<\/li>\n\n\n\n<li><strong>150 g raisins :&nbsp;<\/strong>Best <strong>plumped<\/strong> then <strong>well-dried<\/strong> so they don\u2019t water down the dough.<\/li>\n\n\n\n<li><strong>Butter, for greasing the mold :&nbsp;<\/strong>Be generous, especially in the grooves.<\/li>\n\n\n\n<li><strong>24 toasted almonds (or flaked almonds) :&nbsp;<\/strong>Placed in the bottom of the mold (they\u2019ll appear on top after unmolding).<\/li>\n\n\n\n<li><strong>Icing sugar, for dusting :&nbsp;<\/strong>Only once the cake is fully cool.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/levee-du-kouglof-apres-faconnage-788x1024.jpg\" alt=\"Two-step proofing in a Gugelhupf\/Kouglof mold: the dough freshly placed in the buttered ring mold (top), then fully risen and puffy, filling the mold before baking (bottom)\" class=\"wp-image-130952\"\/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Step-by-step: easy kugelhopf recipe instructions<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Plump the raisins :&nbsp;<\/strong>Cover raisins with boiling water and let stand <strong>10 minutes<\/strong>. Drain thoroughly and pat dry.<\/li>\n\n\n\n<li><strong>Mix the dry ingredients :&nbsp;<\/strong>In a mixer bowl: <strong>flour + sugar + salt + yeast<\/strong>. Mix briefly. (Keep salt and yeast on opposite sides at first.)<\/li>\n\n\n\n<li><strong>Add eggs :&nbsp;<\/strong>Add <strong>2 eggs + 2 yolks<\/strong>. Start mixing on low until combined.<\/li>\n\n\n\n<li><strong>Pour in lukewarm milk :&nbsp;<\/strong>Add the milk gradually while mixing. The dough will look <strong>soft and sticky<\/strong>,&nbsp; that\u2019s normal.<\/li>\n\n\n\n<li><strong>Knead to develop elasticity (Knead #1) :&nbsp;<\/strong>Knead <strong>10 minutes<\/strong> on medium speed. The dough should become more elastic and start pulling from the bowl a little.<\/li>\n\n\n\n<li><strong>Add butter slowly :&nbsp;<\/strong>Add very soft butter <strong>in small pieces<\/strong>, waiting for each addition to absorb before adding more.<br>(At first the dough can look like it\u2019s \u201cbreaking\u201d, keep going.)<\/li>\n\n\n\n<li><strong>Knead again (Knead #2) :&nbsp;<\/strong>Knead another <strong>10 minutes<\/strong> until the dough is <strong>smooth, glossy, and stretchy<\/strong>.<\/li>\n\n\n\n<li><strong>First rise :&nbsp;<\/strong>Cover and let rise <strong>45-60 minutes<\/strong> (depending on room temperature) until <strong>doubled<\/strong>.<\/li>\n\n\n\n<li><strong>Deflate gently + add raisins :&nbsp;<\/strong>On a lightly floured surface, gently deflate the dough and fold in the raisins just until evenly distributed.<\/li>\n\n\n\n<li><strong>Prepare the mold :&nbsp;<\/strong>Butter the mold <strong>very generously<\/strong> (especially the ridges). Place the almonds in the bottom.<\/li>\n\n\n\n<li><strong>Shape a ring :&nbsp;<\/strong>Roll dough into a thick rope and form a large <strong>donut\/ring<\/strong>. Place into the mold seam-side down.<\/li>\n\n\n\n<li><strong>Second rise (the key to a fluffy crumb) :&nbsp;<\/strong>Let rise until <strong>doubled or even tripled<\/strong> and visibly airy. Do not rush this step.<\/li>\n\n\n\n<li><strong>Finger test:<\/strong> press gently, if the dent springs back <strong>slowly<\/strong>, it\u2019s ready.<\/li>\n\n\n\n<li><strong>Bake :&nbsp;<\/strong>Bake at <strong>180\u00b0C \/ 350\u00b0F<\/strong> for <strong>30\u201335 minutes<\/strong>.<br>If using a thick ceramic mold, you may need a little longer.<\/li>\n\n\n\n<li><strong>Cool + finish :&nbsp;<\/strong>Rest 10 minutes, unmold onto a rack, cool completely, then dust with icing sugar.<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglof-alsacien-facile-683x1024.jpg\" alt=\"A thick slice of soft, airy Gugelhupf (Alsatian kouglof) on a wooden board, with the whole cake in the background and a blue glass of milk beside it\" class=\"wp-image-130944\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglof-alsacien-facile-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglof-alsacien-facile-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglof-alsacien-facile-1024x1536.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/12\/kouglof-alsacien-facile.jpg 1200w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Express troubleshooting (quick fixes)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Dough doesn\u2019t rise<\/strong>&nbsp;: Check yeast freshness, keep dough warm, and make sure milk wasn\u2019t too hot.<\/li>\n\n\n\n<li><strong>Rise is very slow<\/strong>&nbsp;: Normal in a cool kitchen; move to a gently warm spot and wait longer.<\/li>\n\n\n\n<li><strong>Dough feels extremely sticky<\/strong>&nbsp;: Keep kneading; avoid adding lots of flour (use only a light dusting).<\/li>\n\n\n\n<li><strong>Dough is dry\/stiff<\/strong>&nbsp;: Flour may be absorbent; add 1-2 Tbsp milk gradually until supple.<\/li>\n\n\n\n<li><strong>Butter leaks or dough tears<\/strong>&nbsp;: Butter was too cold; use very soft butter and add slowly.<\/li>\n\n\n\n<li><strong>Cake is dense<\/strong>&nbsp;: Under-kneaded or under-proofed; make sure dough is elastic and second rise is full.<\/li>\n\n\n\n<li><strong>Cake collapses after baking :<\/strong>&nbsp;Over-proofed or under-baked; bake until fully set and adjust rise timing.<\/li>\n\n\n\n<li><strong>Top browns too fast<\/strong>&nbsp;: Oven runs hot; tent with foil and\/or reduce to 170\u2013175\u00b0C.<\/li>\n\n\n\n<li><strong>Center not baked<\/strong> : Bake a little longer (common with ceramic molds) and cool on a rack.<\/li>\n\n\n\n<li><strong>Hard to unmold<\/strong> : Grease deeply and let rest 10 minutes before turning out.<\/li>\n\n\n\n<li><strong>Raisins sink<\/strong> : Not dried enough or added too early; drain\/pat dry and fold in near the end (lightly flouring raisins also helps).<\/li>\n\n\n\n<li><strong>Raisins burn on the surface<\/strong> : Make sure they\u2019re tucked inside during shaping.<\/li>\n\n\n\n<li><strong>Almonds fall off<\/strong> : Press them gently into the buttered mold so they \u201canchor.\u201d<\/li>\n\n\n\n<li><strong>Flavour feels mild<\/strong> : Add vanilla, orange zest, or soak raisins in tea (or a splash of rum for a festive note).<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1497\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/kougelhopf-.jpg\" alt=\"the texture of the kouglof\" class=\"wp-image-90419\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/kougelhopf-.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/kougelhopf--200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2018\/02\/kougelhopf--684x1024.jpg 684w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Storage, freezing, reheating (keep it soft)<\/h2>\n\n\n\n<p><strong>&#8211; Cool completely before storing<\/strong>&nbsp;: This prevents condensation, which can soften the crust and make it feel damp.<\/p>\n\n\n\n<p><strong>&#8211; Keep it soft for 2-3 days<\/strong>&nbsp;: Store at room temperature in a <strong>sealed bag<\/strong> or <strong>airtight container<\/strong>.<\/p>\n\n\n\n<p><strong>&#8211; Skip the fridge<\/strong>&nbsp;: Refrigeration dries out enriched yeast cakes surprisingly fast.<\/p>\n\n\n\n<p><strong>&#8211; Once sliced<\/strong>&nbsp;: Protect the cut side tightly (wrap it well or press it against a board) to limit drying.<\/p>\n\n\n\n<p><strong>&#8211; Freeze in slices<\/strong>&nbsp;: Wrap each slice individually (plastic wrap + freezer bag) so you can take out only what you need.<\/p>\n\n\n\n<p><strong>&#8211; Defrost gently<\/strong>&nbsp;: Leave at room temperature for <strong>30-60 minutes<\/strong>, keeping it wrapped at first.<\/p>\n\n\n\n<p><strong>&#8211; Reheat quickly<\/strong>&nbsp;: Warm a slice <strong>10-15 seconds in the microwave<\/strong>, or a few minutes in a low oven for a just-baked feel.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Other Brioches and Breads to try<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-panettone-soft-italian-holiday-brioche.html\">Panettone: Soft Italian Holiday Brioche<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-simply-easy-homemade-sandwich-bread-recipe.html\">Homemade sandwich bread<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-stollen-with-marzipan-traditional-german-christmas-bread.html\">Stollen with Marzipan : Traditional German Christmas Bread<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-kings-cake-brioche-from-provence-brioche-des-rois-recipe.html\">King\u2019s Cake brioche from Provence-brioche des rois recipe<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-hokkaido-japanese-milk-bread-recipe.html\">Hokkaido Japanese Milk Bread<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-gugelhupf-kouglof-classic-german-bundt-cake.html\/print\/130974\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-130974-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-130974\" data-tr-id=\"130974\" class=\"tasty-recipes tasty-recipes-130974 tasty-recipes-display tasty-recipes-has-image\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\">\n<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"display: none;\"><defs><symbol id=\"tasty-recipes-icon-clock\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 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74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewBox=\"0 0 384 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M204 6.5C101.4 6.5 0 74.9 0 185.6 0 256 39.6 296 63.6 296c9.9 0 15.6-27.6 15.6-35.4 0-9.3-23.7-29.1-23.7-67.8 0-80.4 61.2-137.4 140.4-137.4 68.1 0 118.5 38.7 118.5 109.8 0 53.1-21.3 152.7-90.3 152.7-24.9 0-46.2-18-46.2-43.8 0-37.8 26.4-74.4 26.4-113.4 0-66.2-93.9-54.2-93.9 25.8 0 16.8 2.1 35.4 9.6 50.7-13.8 59.4-42 147.9-42 209.1 0 18.9 2.7 37.5 4.5 56.4 3.4 3.8 1.7 3.4 6.9 1.5 50.4-69 48.6-82.5 71.4-172.8 12.3 23.4 44.1 36 69.3 36 106.2 0 153.9-103.5 153.9-196.8C384 71.3 298.2 6.5 204 6.5z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewBox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewBox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/12\/recette-de-kouglof-alsacien-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"kouglof recipe\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Gugelhupf (Kouglof) : Classic German Bundt Cake<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"3\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">5 hours<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"12\">12<\/span> servings <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-gugelhupf-kouglof-classic-german-bundt-cake.html\/print\/130974\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p style=\"color: #000000\">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.\u00a0Studded with raisins and topped with almonds, it\u2019s perfect for breakfast, brunch, or a cozy afternoon treat.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced05d\" id=\"ingredient_checkbox_69fd7dfced05d\" aria-label=\"500 g all-purpose flour (T45\/T55 style)\u00a0\"><label for=\"ingredient_checkbox_69fd7dfced05d\"><\/label><\/span><strong><span data-amount=\"500\" data-unit=\"g\">500 g<\/span> all-purpose flour (T45\/T<span data-amount=\"55\">55<\/span> style)\u00a0<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced067\" id=\"ingredient_checkbox_69fd7dfced067\" aria-label=\"250 ml milk, lukewarm\"><label for=\"ingredient_checkbox_69fd7dfced067\"><\/label><\/span><strong><span data-amount=\"250\">250<\/span> ml milk, lukewarm<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced072\" id=\"ingredient_checkbox_69fd7dfced072\" aria-label=\"100 g sugar\u00a0\"><label for=\"ingredient_checkbox_69fd7dfced072\"><\/label><\/span><strong><span data-amount=\"100\" data-unit=\"g\">100 g<\/span> sugar\u00a0<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced079\" id=\"ingredient_checkbox_69fd7dfced079\" aria-label=\"1 packet instant baker\u2019s yeast (about 1 Tbsp)\u00a0\"><label for=\"ingredient_checkbox_69fd7dfced079\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> packet instant baker\u2019s yeast (about <span data-amount=\"1\" data-unit=\"tbsp\">1 Tbsp<\/span>)\u00a0<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced07e\" id=\"ingredient_checkbox_69fd7dfced07e\" aria-label=\"1\/4 tsp salt\u00a0\"><label for=\"ingredient_checkbox_69fd7dfced07e\"><\/label><\/span><strong><span data-amount=\"0.25\" data-unit=\"tsp\">1\/4 tsp<\/span> salt\u00a0<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced083\" id=\"ingredient_checkbox_69fd7dfced083\" aria-label=\"2 whole eggs, room temperature\u00a0\"><label for=\"ingredient_checkbox_69fd7dfced083\"><\/label><\/span><strong><span data-amount=\"2\">2<\/span> whole eggs, room temperature\u00a0<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced089\" id=\"ingredient_checkbox_69fd7dfced089\" aria-label=\"2 egg yolks, room temperature\"><label for=\"ingredient_checkbox_69fd7dfced089\"><\/label><\/span><strong><span data-amount=\"2\">2<\/span> egg yolks, room temperature<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced08e\" id=\"ingredient_checkbox_69fd7dfced08e\" aria-label=\"150 g butter, very soft (room temperature)\u00a0\"><label for=\"ingredient_checkbox_69fd7dfced08e\"><\/label><\/span><strong><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> butter, very soft (room temperature)\u00a0<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced093\" id=\"ingredient_checkbox_69fd7dfced093\" aria-label=\"150 g raisins\"><label for=\"ingredient_checkbox_69fd7dfced093\"><\/label><\/span><strong><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> raisins<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced097\" id=\"ingredient_checkbox_69fd7dfced097\" aria-label=\"Butter, for greasing the mold :\"><label for=\"ingredient_checkbox_69fd7dfced097\"><\/label><\/span><strong>Butter, for greasing the mold :<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced09c\" id=\"ingredient_checkbox_69fd7dfced09c\" aria-label=\"24 toasted almonds (or flaked almonds)\u00a0\"><label for=\"ingredient_checkbox_69fd7dfced09c\"><\/label><\/span><strong><span data-amount=\"24\">24<\/span> toasted almonds (or flaked almonds)\u00a0<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69fd7dfced0a0\" id=\"ingredient_checkbox_69fd7dfced0a0\" aria-label=\"Icing sugar, for dusting\"><label for=\"ingredient_checkbox_69fd7dfced0a0\"><\/label><\/span><strong>Icing sugar, for dusting<\/strong><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69fd7dfced550_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69fd7dfced550_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<ol>\n<li id=\"instruction-step-1\">Cover raisins with boiling water, or tea and let stand\u00a0<strong>10 minutes<\/strong>. Drain thoroughly and pat dry.<\/li>\n<li id=\"instruction-step-2\">In a mixer bowl:\u00a0<strong>flour + sugar + salt + yeast<\/strong>. Mix briefly. (Keep salt and yeast on opposite sides at first.)<\/li>\n<li id=\"instruction-step-3\">Add\u00a0<strong>2 eggs + 2 yolks<\/strong>. Start mixing on low until combined.<\/li>\n<li id=\"instruction-step-4\">Add the milk gradually while mixing. The dough will look\u00a0<strong>soft and sticky<\/strong>,\u00a0 that\u2019s normal.<\/li>\n<li id=\"instruction-step-5\">Knead\u00a0<strong>10 minutes<\/strong>\u00a0on medium speed. The dough should become more elastic and start pulling from the bowl a little.<\/li>\n<li id=\"instruction-step-6\">Add very soft butter\u00a0<strong>in small pieces<\/strong>, waiting for each addition to absorb before adding more.<br \/>(At first the dough can look like it\u2019s \u201cbreaking\u201d, keep going.)<\/li>\n<li id=\"instruction-step-7\">Knead another\u00a0<strong>10 minutes<\/strong>\u00a0until the dough is\u00a0<strong>smooth, glossy, and stretchy<\/strong>.<\/li>\n<li id=\"instruction-step-8\">Cover and let rise\u00a0<strong>45-60 minutes<\/strong>\u00a0(depending on room temperature) until\u00a0<strong>doubled<\/strong>.<\/li>\n<li id=\"instruction-step-9\">On a lightly floured surface, gently deflate the dough and fold in the raisins just until evenly distributed.<\/li>\n<li id=\"instruction-step-10\">Butter the mold\u00a0<strong>very generously<\/strong>\u00a0(especially the ridges). Place the almonds in the bottom.<\/li>\n<li id=\"instruction-step-11\">Roll dough into a thick rope and form a large\u00a0<strong>donut\/ring<\/strong>. Place into the mold seam-side down.<\/li>\n<li id=\"instruction-step-12\">Let rise until\u00a0<strong>doubled or even tripled<\/strong>\u00a0and visibly airy. Do not rush this step.<\/li>\n<li id=\"instruction-step-13\">press gently, if the dent springs back\u00a0<strong>slowly<\/strong>, it\u2019s ready.<\/li>\n<li id=\"instruction-step-14\">Bake at\u00a0<strong>180\u00b0C \/ 350\u00b0F<\/strong>\u00a0for\u00a0<strong>30\u201335 minutes<\/strong>.<br \/>If using a thick ceramic mold, you may need a little longer.<\/li>\n<li id=\"instruction-step-15\">Rest 10 minutes, unmold onto a rack, cool completely, then dust with icing sugar.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">30 min<\/span><\/li><li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Rest\/Rise time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">4 hours<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">30 min<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">brioche<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">Alsatian cuisine<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 serving<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">360 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>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\u2019s perfect for breakfast, brunch, or a cozy afternoon treat. Easy Recipe for Soft Alsatian Kouglof Gugelhupf, also known as kouglof or kougelhopf,&#8230;<\/p>\n","protected":false},"author":2,"featured_media":130947,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13362,13347],"tags":[13315],"class_list":["post-130954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brioche-pastry-recipes","category-other-cuisines","tag-eggs"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gugelhupf (Kouglof) \u2013 Classic German Bundt Cake<\/title>\n<meta name=\"description\" content=\"Gugelhupf (Kouglof) classic German Bundt cake: kugelhopf recipe with raisins, airy crumb, proofing tips, troubleshooting, storage.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-gugelhupf-kouglof-classic-german-bundt-cake.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gugelhupf (Kouglof) \u2013 Classic German Bundt Cake\" \/>\n<meta property=\"og:description\" content=\"Gugelhupf (Kouglof) classic German Bundt cake: kugelhopf recipe with raisins, airy crumb, proofing tips, troubleshooting, storage.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.amourdecuisine.fr\/en\/article-gugelhupf-kouglof-classic-german-bundt-cake.html\" \/>\n<meta property=\"og:site_name\" content=\"Amour de cuisine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/pages\/blog-amour-de-cuisine\/218775881525824\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/pages\/blog-amour-de-cuisine\/218775881525824\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-20T09:20:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-21T22:37:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/12\/recette-de-kouglof-alsacien.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"590\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Amour de cuisine\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@amour2cuisine\" \/>\n<meta name=\"twitter:site\" content=\"@amour2cuisine\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Amour de cuisine\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-gugelhupf-kouglof-classic-german-bundt-cake.html#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-gugelhupf-kouglof-classic-german-bundt-cake.html\"},\"author\":{\"name\":\"Amour de cuisine\",\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#\\\/schema\\\/person\\\/0752f71ee39ae1926cf52b946792daec\"},\"headline\":\"Gugelhupf (Kouglof) : Classic German Bundt Cake\",\"datePublished\":\"2025-12-20T09:20:21+00:00\",\"dateModified\":\"2025-12-21T22:37:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-gugelhupf-kouglof-classic-german-bundt-cake.html\"},\"wordCount\":1334,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#\\\/schema\\\/person\\\/0752f71ee39ae1926cf52b946792daec\"},\"image\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-gugelhupf-kouglof-classic-german-bundt-cake.html#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/wp-content\\\/uploads\\\/2014\\\/12\\\/recette-de-kouglof-alsacien.jpg\",\"keywords\":[\"eggs\"],\"articleSection\":[\"Brioche &amp; 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Baked in its fluted ring mold, it rises tall and tender. Studded with raisins and topped with almonds, it\u2019s perfect for breakfast, brunch, or a cozy afternoon treat. 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