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Kougelhopf — AI-generated illustration AI-generated illustration

Alsace

Kougelhopf

A crown-shaped brioche, open-crumbed and scented with kirsch, studded with almonds — Alsace's quintessential Sunday bake, whose recipe every family jealously guards.

Pastry or bakery speciality from Alsace.

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At a glance

History & Origins

Kougelhopf — AI-generated illustration AI-generated illustration

Origins and birth of the product

Kougelhopf (also spelt Kouglof, Gugelhupf, or Kugelhopf depending on the region and era) is one of Alsace's oldest and most iconic bakes, made in both sweet and savoury versions. Its origin remains disputed: a similar speciality has long been known in Poland, Czechia, Austria, and southern Germany, anchoring it firmly in Central European tradition, and several rival legends claim credit for the Alsatian recipe.

The oldest legend attributes its creation to a potter from Ribeauvillé who is said to have welcomed the Three Wise Men and received the recipe from them in thanks for his hospitality — a variation has it that a Strasbourg pastry chef found the turban left behind by one of the kings and used it as a mould, giving the cake its characteristic shape. Implausible though the legend may be, it bears witness to the deep affection Alsatians have for this cake.

Other, later accounts place its arrival at the French court in the 18th century — the period from which the earliest written records of Kougelhopf also date. Some attribute it to Marie Leczinska, Queen of France originally from Poland, while others point to Marie-Antoinette, born in Vienna and wife of Louis XVI, who reportedly had it served at the court of Versailles alongside her favourite croissants.

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Terroir and geographical roots

Kougelhopf is intimately linked to the Alsace plain and the Vosges foothills, where baking and pastry-making traditions are particularly vibrant. Its characteristic fluted crown shape is inseparable from the terracotta Kougelhopf mould, whose traditional crafting is associated with the pottery villages of Soufflenheim and Betschdorf (Bas-Rhin). This mould is itself a piece of local heritage craftsmanship: an example in glazed terracotta is, for instance, preserved in the collections of the Musée alsacien de Haguenau.

Heritage and local culture

In Alsace, Kougelhopf is far more than a recipe — it is a symbol of conviviality and hospitality. It is gifted at weddings, christenings, and births, and takes pride of place on Sunday morning tables accompanied by coffee. In the villages of Bas-Rhin, some families treasure terracotta moulds handed down through generations. Each year, during its spring market, the town of Ribeauvillé hosts a competition for the best Kougelhopf open to amateur bakers, organised by the Confrérie des Rois Mages — a direct nod to the bake's founding legend. The house of Kougel! by Heiligenstein in Strasbourg, for example, proudly upholds family know-how handed down since 1966.

Product characteristics

Sensory profile

Appearance

Fluted crown-shaped cake with a central chimney. Golden to light brown in colour, scattered with whole almonds on top, lightly dusted with icing sugar. Aerated, pull-apart crumb.

Aroma

Scent of warm brioche, notes of butter, rum or kirsch, raisins, and almond.

Flavour

Lightly sweet and buttery, with the macerated raisins providing fruity and alcoholic notes. Subtle balance between the softness of the brioche and the crunch of the almonds.

Texture

Very soft, pull-apart crumb, never dry, slightly dense compared to a classic brioche — the result of a long, slow fermentation.

Varieties

Sweet Kougelhopf

(classic version): raisins macerated in rum or kirsch, whole almonds

Savoury Kougelhopf

contemporary apéritif version, garnished with lardons, walnuts, and herbs — served as a starter

Small individual Kougelhopf

miniature format, designed for gifts and gourmet hampers

Christmas Kougelhopf

enriched with spices (cinnamon, aniseed, cardamom), a festive winter version

How it is made

01

Macerating the raisins

in rum or kirsch, at least one night in advance.

02

Preparing the starter

with fresh baker's yeast, flour, and lukewarm milk — left to rest for 30 minutes.

03

Kneading the dough

T45 wheat flour, whole eggs, sugar, salt, softened butter — gradual incorporation of the butter to obtain a smooth, elas… Read more
T45 wheat flour, whole eggs, sugar, salt, softened butter — gradual incorporation of the butter to obtain a smooth, elastic dough.
04

Folding in the raisins

, drained after maceration.

05

First rise

at room temperature (2 to 3 hours) until doubled in volume.

06

Buttering the mould

and arranging whole almonds at the bottom of each flute.

07

Placing in the mould

and second rise (1 to 2 hours).

08

Baking

in the oven at around 175–180°C for 35 to 45 minutes depending on size.

09

Unmoulding

while hot and dusting with icing sugar once cooled.

Tasting & pairings

Kougelhopf — AI-generated illustration AI-generated illustration

Kougelhopf is enjoyed slightly warm or at room temperature, sliced across the crown. It ideally accompanies an Alsatian coffee in the morning or for an afternoon snack. For a festive occasion, it pairs wonderfully with a demi-sec Gewurztraminer or a brut Crémant d'Alsace. In its savoury version, serve with a Pinot Blanc or a blonde Alsatian craft beer.

Labels & certifications

Good to know

Kougelhopf does not benefit from any official PDO (AOP) or PGI (IGP) label.

The people of the terroir

Brotherhood — keeps the tradition of this product alive Brotherhood Ribeauvillé

Confrérie des Rois Mages

Brotherhood

Producer Strasbourg

Kougel! by Heiligenstein

Artisan

Producer Strasbourg

Boulangerie-Pâtisserie Woerlé

Artisan baker and pâtissier — founded in 1919

Producer · Award-winning Obenheim

Boulangerie Ludwig

Family-run

Producer Munster

Pâtisserie Gilg

Prestigious house

Producer · Award-winning Schwindratzheim

Au Fournil des Zimm's

Artisan

Part of the production is certified organic Producer · Award-winning · Organic range Soultz-les-Bains

Pâtisserie Klugesherz

Family-run

Part of the production is certified organic Producer · Award-winning · Organic range Strasbourg

Du Blé au Pain

Artisan

Producer · Award-winning Sélestat

Le Fournil de Marcel Kientz

Artisan

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Brotherhood — keeps the tradition of this product alive Brotherhood Ribeauvillé

Confrérie des Rois Mages

Brotherhood

The Confrérie des Rois Mages de Ribeauvillé was founded on 21 November 1979 by Charles Bentz, a master pastry chef. It pursues three aims: the promotion of local and regional products, in particular Kougelhopf, a speciality of which Ribeauvillé is the capital; cultural, folkloric, and festive activities for the town and the Alsace region; and humanitarian initiatives that forge bonds of friendship between brothers, sisters, friends, and supporters. Its name echoes the cake's founding legend, which Alsatian tradition traces to the passage of the Three Wise Men through Ribeauvillé during their journey to Cologne.

Each year, the brotherhood organises the home bakers' kougelhopf competition, open to amateurs and judged by a panel on the day of the spring farmers' market. A competition reserved for professional bakers is also held during the Foire aux Vins d'Alsace, where its members, in official traditional dress, taste the kougelhopfs blind, judging appearance, weight, the aeration of the dough, and the quantity of raisins. The brotherhood also takes part in the opening of the Foire aux Vins, the senior citizens' Christmas party, and Christmas market festivities, and maintains ties with neighbouring brotherhoods — the Zeweletreppler de Sélestat and the Confrérie du Haut-Kœnigsbourg. Every year, it welcomes new members at an annual Chapter.

It is led by a chancellor — Raymond Pichon in 2026, already in office in 2022 —, and competition entries are submitted to the brotherhood.

Address68150 Ribeauvillé, France
Directions
Producer Strasbourg

Kougel! by Heiligenstein

Artisan

The house describes itself as a boutique workshop just steps from Strasbourg station, led by Stéphane Heiligenstein, master pastry chef and chocolatier, heir to family know-how dating back to 1966. On site, it makes homemade kougelhopfs and bredele, available in classic sweet versions (raisins, almonds) and savoury options (lardons, walnuts), alongside reinvented creations and sugar-free recipes adapted for diabetics, or vegetarian choices.

It also organises Kougelhopf and Bredele workshops led by Stéphane Heiligenstein, limited to 8 participants, which include a tasting of Alsatian specialities and making an item to take home.

Other products

Address20 Rue Kuhn, 67000 Strasbourg, France
Phone03 88 32 01 86
Emailcontact@patisserie-kougel.fr
Websitepatisserie-kougel.fr
FacebookFacebook page
Instagram@patisseriekougel
VisitsYes
Call Directions
Producer Strasbourg

Boulangerie-Pâtisserie Woerlé

Artisan baker and pâtissier — founded in 1919

Boulangerie Woerlé, in Strasbourg city centre, is a century-old house with an established reputation. It favours short supply chains and organic flour from the Grands Moulins de Strasbourg, along with homemade natural sourdough; its breads — around twenty varieties — and viennoiseries are shaped entirely by hand. It is counted among the recognised addresses in Strasbourg for kouglof.

Address10 rue de la Division Leclerc, 67000 Strasbourg
Phone+33 3 88 15 19 30
Websiteboulangeriewoerle.com
FacebookFacebook page
VisitsYes
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Producer Obenheim

Boulangerie Ludwig

Family-run

For the Ludwig family, baking is a family affair: Gérard and Martine Ludwig, originally from Bindernheim, took over the business in Obenheim in 1988. Their son Anthony, trained in the family bakery, joined them in 2019 after earning his master craftsman diploma. The parents and their son are supported day to day by two shop assistants, one of whom travels round neighbouring villages that have no bakery to sell the shop's creations; a bread collection point is also supplied in Herbsheim.

The bakery made a name for itself through its kougelhopf: Anthony Ludwig won the silver medal at the departmental competition for sweet kougelhopf in 2021, then gold in 2024, before clinching first prize for savoury kougelhopf in 2025—a competition organised each year, alternating between the two versions, by the Fédération des boulangers du Bas-Rhin during the Foire Européenne de Strasbourg. Since that victory, demand for the bakery's savoury kougelhopfs has remained steadfastly high.

Awards

Foire Européenne de Strasbourg 2025

Strasbourg

  • Kougelhopf salé
Address10 Rue de Strasbourg, 67230 Obenheim, France
Phone03 88 98 30 27
VisitsYes
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Producer Munster

Pâtisserie Gilg

Prestigious house

Pâtisserie Gilg presents itself as a master pâtissier, chocolatier and caterer 'since 1936'. The house, led by Thierry Gilg, runs three boutiques in Haut-Rhin: in Colmar (60 Grand-Rue), in Munster (11 Grand-Rue — where its head office is also located) and in Ribeauvillé (1 Rue des Tanches).

The house's online catalogue offers, among its 'Spécialités d'ici', kougelhopf — available in three sizes — as well as langhopf, Alsatian brioche and pain d'épices, alongside entremets, chocolates, viennoiseries and ice creams. A catering service completes the range for events: pièces montées, cocktails and corporate gifts.

Address11 Grand Rue, 68140 Munster, France
Phone03 89 77 37 56
Websitepatisserie-gilg.com
VisitsYes
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Producer Schwindratzheim

Au Fournil des Zimm's

Artisan

In Schwindratzheim, in the Bas-Rhin, the bakery and patisserie 'Au Fournil des Zimm's' offers a wide choice of breads and speciality breads as well as all-butter viennoiseries. The establishment also prepares individual fine pastries and sharing cakes, to be enjoyed on site in its tearoom with terrace or to take away.

The business runs a second outlet in Lampertheim, under the name 'Aux Délices des Zimm's', offering the same range of breads, speciality breads, viennoiseries and snacks.

Awards

Foire Européenne de Strasbourg 2026

Strasbourg

  • Kougelhopf sucré
Address1 Rue des Moissons, 67270 Schwindratzheim, France
Phone03 88 89 64 47
Websiteaufournildeszimms.fr
FacebookFacebook page
VisitsYes — Mon–Fri: 6:00–19:00; Sat: 6:00–13:00; Sun: closed
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Part of the production is certified organic Producer Soultz-les-Bains

Pâtisserie Klugesherz

Family-run

In Soultz-les-Bains, on the wine route between Wangen and Molsheim, Pâtisserie Klugesherz occupies a distinctive cubic building, the village's former railway station—where six generations of pastry-making expertise have succeeded one another since its founding by Jean-Luc Klugesherz. The establishment is now run by his children Julien and Elodie, who carry on the tradition while bringing their own touch to the range.

The shop and its tearoom offer a wide selection of individual pastries, breads and viennoiseries, chocolates, artisan ice creams, and gâteaux de voyage, along with a catering service. Alsatian classics take pride of place, led by kougelhopf and pain d'épices, alongside more elaborate creations such as quetsche and fromage blanc tarts, or entremets made with vanilla cream, milk chocolate mousse, and pecan praline. The shop also takes online orders, with collection possible as early as the following day.

Awards

Foire Européenne de Strasbourg 2026

Strasbourg

  • Kougelhopf sucré
Address43 Rue de Molsheim, 67120 Soultz-les-Bains, France
Phone03 88 38 19 97
Emailcontact@patisserie-klugesherz.fr
Websitepatisserie-klugesherz.com
FacebookFacebook page
VisitsYes — Tue–Fri: 6:15–19:00; Sat: 6:15–17:00; Sun: 7:00–12:30; Mon: closed
Euro-leaf, the EU organic farming logo Part of the production is certified organic, since 2021.
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Part of the production is certified organic Producer Strasbourg

Du Blé au Pain

Artisan

In the Robertsau district of Strasbourg, the bakery and pastry shop Du Blé au Pain crafts breads, viennoiseries, and pastries by hand in its own workshops, under the direction of Julien. The business, which has a second location in Saint-Louis-Neuweg, highlights its sourcing of fruit and vegetables from local market gardeners and the use of Label Rouge flour from the Bagatelle brand for its loaves with a crispy crust and soft crumb. The menu spans classics—croissants, pains au chocolat, brioches—to fruit tarts, macarons, éclairs, and millefeuilles, as well as a savoury range of quiches, pizzas, focaccias, and sandwiches; unsold bread is turned into craft beer as part of an anti-food-waste initiative.

It was at the Strasbourg address, 44 rue Boecklin, that the bakery won Silver at the 2026 Concours du Meilleur Kougelhopf Sucré du Bas-Rhin, judged on 5 September at the Jardin des Délices during the Foire Européenne de Strasbourg—a five-medal roll of honour organised by the Fédération des Artisans Boulangers-Pâtissiers du Bas-Rhin.

Awards

Foire Européenne de Strasbourg 2026

Strasbourg

  • Kougelhopf sucré
Address44 Rue Boecklin, 67000 Strasbourg, France
Phone03 88 37 11 09
Websitedubleaupain.com
FacebookFacebook page
VisitsYes
Euro-leaf, the EU organic farming logo Part of the production is certified organic, since 2020.
Call Directions
Producer Sélestat

Le Fournil de Marcel Kientz

Artisan

In the heart of the old town of Sélestat, in Bas-Rhin, Le Fournil de Marcel Kientz presents itself as the oldest bakery in France, founded in 1752 and passed down through more than ten generations of bakers, from father to son. Breadmaking there follows a traditional French approach, perpetuated by a team of professionals trained directly by Master Artisan Marcel Kientz.

The house opened a second site in Ebersheim, where it has operated its own mill since 2019: wheat flour, including an organic version, is produced on site before heading to the bakehouse in Sélestat. Bakery, pastry, catering and on-site dining make up the activity of the two addresses, where visitors can also discover the mill and taste homemade cuisine made with local produce.

Awards

Foire Européenne de Strasbourg 2026

Strasbourg

  • Kougelhopf sucré
Address9 Rue President Poincare, 67600 Sélestat, France
Phone03 88 82 83 47
Websitefournil-marcel-kientz.fr
FacebookFacebook page
VisitsYes — every day from 5:00 to 19:00 (Sunday 5:00–18:00), Sélestat site
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Sources & references