Name: Alsatian Kugelhopf ** (Kouglof Alsacien)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 6–8
Cuisine: French
Ingredients: 3 tbsp (50 g) butter, for the mold; 7 tbsp (3½ oz./100 g) butter; ¼ oz. (7 g) fresh yeast (see Chef’s Notes); 3½ tbsp (50 ml) whole milk; Generous 2 cups (9 oz./250 g) high gluten or bread flour; 2 eggs; ⅔ cup (3½ oz./100 g) whole blanched almonds; 2½ tbsp (1 oz./30 g) sugar; 1½ tsp (7.5 ml) lukewarm water; 1 tsp (5 g) fine salt; Confectioners’ sugar

A day ahead, prepare the brioche dough in the stand mixer, using the ingredients listed above and following the instructions (see Chef’s Notes).

The following day, lightly grease the mold with some of the butter and arrange the almonds in the grooves around the bottom of the mold.

On a lightly floured surface, f

Alsatian Kugelhopf **

Kouglof Alsacien

Ingredients

Brioche dough (make 1 day ahead)

Method

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