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+ servings

Guglhupf | Kougelhopf | Alsatian Brioche

Course Bread, Dessert
Cuisine Austrian, French, German
Keyword almond, bread, breakfast, cake, dessert, French, German, lycooking, lyukum cooking lab, recipe
Prep Time 2 hours
Cook Time 50 minutes
Total Time 5 hours 50 minutes
Servings 1 6" cake


  • 165 g wheat flour all-purpose, King Arthur brand
  • 3 g Saf Instant Yeast
  • 100 ml milk whole
  • 70 g butter European style, unsalted
  • 2 g kosher salt
  • 30 g sugar
  • 2 each egg yolk
  • 50 g raisins
  • 15 each almonds
  • 2 tbsp rum for soaking raisins
  • 1 tsp honey for soaking almonds
  • 3 tbsp butter melted, for brushing baked cake
  • 3 tbsp sugar fine, for dusting baked cake


  • In a small nonreactive bowl, combine 2 tbsp rum and 2 tbsp water. Submerge raisins and let soak until plump, for about an hour.
  • In another small bowl, combine almonds, honey, and enough cold water to submerge nuts. Let soak for about an hour.
  • In a small pan, combine milk, salt, sugar and gently heat it over low heat until salt and sugar are dissolved. Add eggs and whisk lightly to combine.
  • In a stand mixer bowl, combine sifted flour and Saf yeast. (Note: Saf yeast doesn't need presoaking/activating in advance. If using another dry yeast, follow instructions on the packaging.) Add room temperature milk mixture. Using K-shaped attachment and "stir" speed, combine all ingredients. Switch to high speed and knead the dough for 5 minutes. Add cubed room temperature soft butter and stir to combine. Switch to high speed again and knead the dough until it all gets together around the attachment, sides of the bowl almost clean.
    Guglhupf | Brioche Dough
  • Shape the dough into a ball, cover the bowl with plastic wrap and let the dough ferment at room temperature until it doubles in volume, for about 1 hour.
  • Strain raisins and if they are large, chop them to pea-size pieces. Deflate the dough and fold in the raisins.
  • Preheat the oven 325F. Butter the mold generously with butter. Place the soaked almonds on the bottom, one almond into each cavity.
    Guglhupf | Almonds on the bottom of the mold
  • Shape the dough into a long cylinder and gently place it into the mold on top of the almonds. Make sure there is no air trapped between the almonds and the dough. Your mold should be half filled or less.
    Guglhupf | Brioche Dough
  • Let the dough rise again until it fills the mold to the top and a little higher.
    Guglhupf | Brioche Dough
  • Bake for about 40-45 minutes, until the top is golden brown. Immediately take the cake out the mold, brush it with melted butter and dust with sugar. Let cool to room temperature and serve.