Kougelhopf: the Alsatian brioche of Christmas

From December 1st to the 25th, you have one idea a day to accompany your children around Christmas. Today, December 18: a recipe from the East.

  • During the holidays in Alsace, no breakfast without this delicious brioche recipe! The best recipes? That of the Willy pastry shop in Munster, which generously gave us its manufacturing secrets.


  • 1 kg of flour
  • 20 g of salt
  • 200 g of sugar
  • 40 g baker's yeast
  • 6 eggs
  • 500 g softened butter
  • 1 half liter of milk
  • 200 g raisins

Production :

  • Mix the flour, salt, sugar, yeast, eggs and milk until you have a good elastic paste.
  • Add the 500 g softened butter, mix everything, then ask your toddler to throw the raisins. Let rise twice. That's funny!
  • Put it in a buttered pan stuffed with almonds and let it rise again!
  • Bake in an oven at 200 ° C for 10 minutes then 140 ° C for 40 to 45 minutes.
  • At table !

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