A tall, fluted ring of buttery yeasted dough with raisins soaked in kirsch, an almond set in each fold, dusted with icing sugar.
What makes it kougelhopf
A rich yeasted dough — butter, eggs and milk.
Raisins soaked in kirsch, and whole almonds in the base of the mould.
The tall, fluted ring shape.
Where it comes from
Close relations are baked in southern Germany, Austria and Switzerland, and who had it first isn't something anyone can settle. In Alsace it's the Sunday breakfast cake, and the town of Ribeauvillé on the wine road holds a festival for it.
Its shape comes from the mould: a heavy, glazed earthenware ring with swirled sides, made by the potters of northern Alsace. Old moulds, seasoned by years of baking, are prized. A savoury version with bacon and walnuts is served with wine.
How it varies
Kougelhopf salé
Savoury, with lardons, onion and walnuts, cut with an aperitif.