Naturally Leavened Brioche-Style Kugelhopf: a sweeter side of sourdough

With this post we welcome Maurizio Leo as a regular contributor to Flourish. Maurizio’s award-winning blog, The Perfect Loaf, is a beautifully photographed ode to baking naturally leavened sourdough.

My family’s end-of-the-year holiday meals are always punctuated with a towering, golden panettone. The eggy, buttery cake is the perfect finale to a large gathering, and almost always necessitates a glass of cold Moscato or other sweet wine for the full effect.

And while panettone is the quintessential Italian holiday dessert, each culture seems to have a cake that’s similar in some way, perhaps not quite as rich and eggy, but similar nonetheless. With the holidays here, and my search for cakes to bake at high intensity, I’m taken by the striking form of an Alsatian enriched cake called a kugelhopf.

Brioche-Style Kugelhopf via @kingarthurflour

The birth of brioche-style kugelhopf is not exactly clear: French, Swiss, Austrian, and German cultures all have their spin on this leavened cake and, as with anything stretching back in history, each makes their version with a certain vigor. Most eat it for breakfast. And because it’s not quite as rich as panettone, I’d say it’s just about perfect in that setting — or perhaps anytime one is enjoying a cup of coffee and a quick break.

My goal for this cake is to take my typical sourdough approach to leavening and produce a soft, fruit-studded, brioche-style kugelhopf rich enough to help bolster you on a cold, holiday morning.

While not excessively sweet, and definitely not sour, this cake stops just short of dessert. Click To Tweet

The liquor-macerated raisins and sour cherries will help rein in the potential cloying nature of a cake laden with fruit; while the subtle aroma and flavor of orange blossom water will add a hint of bitter orange peel.

Brioche-Style Kugelhopf via @kingarthurflour

As is the tradition, a single almond is placed at each “peak” of the cake with the entire thing dusted liberally with confectioners’ sugar — somehow evoking the feeling of tall mountains in Alsace lightly dusted in fresh snowfall.

Naturally Leavened Brioche-Style Kugelhopf

I baked several iterations of this recipe until landing on a balanced combination of flour, eggs, fruit, sugar, and butter. Early trials used only a couple eggs and about three-fourths of the butter. In later versions, I moved up to the full quantity of butter called for and a total of four eggs, finally finding the soft texture and level of richness I was after.

As a side note, it’s incredible how much hydration a single egg will add to the dough. If you’re tempted to increase/decrease the eggs called for, adjust the flour as necessary (see more in the hydration notes below).

Below you’ll find some notes on the various ingredients in this recipe, and a few interesting things I discovered while developing it. But first, if you don’t have a traditional 10-cup kugelhopf mold, most 10- to 12-cup Bundt pans will work just as well with this recipe. In either case, be sure to liberally butter the mold’s interior, especially those with very intricate designs, to ensure the cake can be removed cleanly.

Tips for Brioche-Style Kugelhopf via @kingarthurflour

Sourdough starter notes

My sourdough starter is fed twice daily with 50% whole wheat, 50% unbleached all-purpose flour, and 100% water (100% hydration). Because it’s fed often, and with enough fresh flour and water to tide it over until my next feeding, it’s kept at a very mild state. This recipe calls for a “mature sourdough starter,” which means using it when it’s most active — before it begins to turn overly acidic and take on an increasingly sour smell.

If your starter is maintained with just white flour, just rye flour, or any other combination of flours things will still work just fine (with perhaps a small amount of these flavors peeking through in the end).

Flour notes

King Arthur Unbleached Bread Flour works very well in this recipe due in part to its higher protein percentage, providing sufficient strength and elasticity to support the butter added. Additionally, because the flour has malted barley flour included, it adds a wonderful golden-brown color to the crust when baked.

Butter notes

When baking pastry, I prefer European-style butter for its higher butterfat percentage, lending a slightly more rich taste and deep yellow color to the end product.

It’s important to have the butter at the correct temperature. Leave it on the counter for about 25 to 30 minutes before adding it to the dough. I find taking it out 10 minutes before mixing is just right (because there’s approximately 20 minutes of mix and rest time before needing the butter).

When used, the butter should still be cold to the touch but easily dented and bent by a finger. If it cracks it’s too cold; and if there’s a puddle of butter on the bottom of the bowl where it’s resting, it’s too warm.

Tips for Brioche-Style Kugelhopf via @kingarthurflour

Hydration notes

This dough leans toward the wet side of things, but it will still be strong enough to handle. The slightly high hydration helps the dough ooze in and fill the nooks and crannies of any chosen Bundt pan, and especially a kugelhopf mold.

As with any enriched dough, the amount of liquid added to the flour sometimes needs a little adjustment dependent on the flour used, and even the weather on the day of baking. That said, use the photos below as a guidepost for how the dough should look and feel, and adjust as necessary: add more flour, a little at a time, if the dough just won’t come together during mixing.

Note: the percentages listed for some of the ingredients below are for those of you who use baker’s percentage (baker’s math) in measuring.

1/2 cup (3 ounces, 85g) sweetened tart cherries
1/2 cup (3 ounces, 85g) Thompson raisins
1 cup (8 ounces, 227g) Kirsch liqueur, or other cherry-flavored liqueur
13 tablespoons (6 1/2 ounces, 185g) European-style butter
4 cups + 2 tablespoons (17 3/4 ounces, 501g) King Arthur Unbleached Bread Flour (100%)
2 1/4 teaspoons (generous 10g) salt (2.37%)
3/4 cup + 2 tablespoons (6 3/4 ounces, 194g) mature (fed) sourdough starter,* stirred down (45.86%)
1/2 cup + 1 tablespoon (4 1/2 ounces, 130g) cold whole milk (30.77%)
4 large (185g, shelled) eggs, cold (43.79%)
1/4 cup (1 3/4 ounces, 50g) granulated sugar
1 tablespoon (1/2 ounce, 14g) orange blossom water, optional
confectioners’ sugar, for dusting

*Note: Since this dough has no added yeast, your starter will be doing all of the rising work. Make sure your starter is very vigorous and active, feeding it several times before using, if necessary.

Night before baking: Refresh sourdough starter and macerate fruit

The night before baking the kugelhopf, soak the cherries and raisins in the kirsch. Use a jar that’s slender enough to ensure the fruit is completely submerged in the liquor.

Build up the 100% hydration sourdough starter so there’s enough in the morning for the dough mix. My typical feeding is 100g flour, 100g water, and 20g mature starter — this will ensure enough sourdough starter to cover this recipe, plus a little left over to keep the culture going.

Day of baking: Mix the dough

First, measure out the called-for butter and cut it into 1-tablespoon chunks. Let it sit on the counter at room temperature for 30 minutes, until called for at the end of mixing.

Drain the cherries and raisins, reserving leftover Kirsch for another use, if desired.

In the bowl of a stand mixer, stir together the flour and salt. In a separate bowl, whisk together the mature liquid sourdough starter, cold milk, cold eggs, and sugar.

Set the stand mixer fitted with a dough hook to stir (slowest speed), and slowly add the liquid mixture to the flour mixture over the course of 2 to 3 minutes, until incorporated.

Let the dough rest for 10 minutes. While the dough is resting, combine the drained fruit with the orange blossom water in a separate bowl.

Turn the stand mixer to medium speed and mix the dough for 8 to 9 minutes, scraping down the sides with a bowl scraper when necessary, until it starts to ball around the dough hook (it will still stick to the bottom and slightly to the sides of the bowl). The dough should look smooth with no clumps, and start to display signs of elasticity.

With the mixer set to medium-low speed, add the butter 1 tablespoon at a time over the course of 5 to 6 minutes. Try to add the room-temperature butter right where the dough hook meets the dough, turning off the mixer if necessary, as it incorporates more efficiently this way.

Tips for Brioche-Style Kugelhopf via @kingarthurflour

After adding the butter the dough should look elastic and shiny, with no lumps remaining. Set the mixer to stir and add the fruit a little at a time, until incorporated and well distributed.

Transfer the dough from the mixer to a bowl and cover with plastic wrap for its bulk fermentation (first rise).

Bulk fermentation

To build additional strength in the dough, perform four sets of stretches and folds during the 2 1/2 hours of bulk fermentation at around 75ºF ambient temperature.

Tips for Brioche-Style Kugelhopf via @kingarthurflour

After the first 30 minutes of rise, use your two slightly wet hands to grab the dough at the top of the bowl, stretching it up and folding it over to the bottom of the bowl. Rotate the bowl 180º and perform the same action. Then, rotate the bowl 90º and repeat, stretching the dough at the top of the bowl and folding it to the bottom, and vice versa, bottom to top.

Tips for Brioche-Style Kugelhopf via @kingarthurflour

The dough should now be folded into a tight little package in the center of the bowl. Cover again with plastic wrap.

Let the dough rest for 30 minutes. Repeat the above folds at 30-minute intervals for a total of four sets. After the last set, let the dough rest for 30 minutes.

Tips for Brioche-Style Kugelhopf via @kingarthurflour

At the end of its rise, the dough will look similar to the photo above: stronger, smoother, and significantly risen, displaying a slight jiggle when shaken.

Tips for Brioche-Style Kugelhopf via @kingarthurflour

Shape and proof

Melt 1/2 tablespoon butter and use a pastry brush to coat the entire interior of a 10-cup kugelhopf mold or 10- to 12-cup Bundt pan. Place a single almond at the very bottom of the mold in each “peak.”

Tips for Brioche-Style Kugelhopf via @kingarthurflour

Lightly flour the counter and, using a bench knife, dump the dough out of the bulk container onto the counter. With the bench knife and lightly floured hands, round the dough several times into a tight circle (boule) shape. The dough will be sticky; rely on the knife and your floured hands to build a little more strength into the dough, so it’s a tight round.

Tips for Brioche-Style Kugelhopf via @kingarthurflour

Using your fingers, punch a hole directly in the center of the dough and stretch the hole wide enough to allow the center of the mold to push through.

Tips for Brioche-Style Kugelhopf via @kingarthurflour

Using the bench knife and your hand, place the dough into the buttered mold. Gently pat the dough so it’s even around the entire mold. Cover the mold loosely with plastic wrap; I like to place a small rounded dish in the center of the mold to keep the plastic up off the dough as it rises.

Tips for Brioche-Style Kugelhopf via @kingarthurflour

Let the dough rise for 3 to 3 1/2 hours at 75ºF, until it reaches the rim of the mold.

Toward the end of fermentation, place a rack in the bottom third of the oven and preheat the oven to 400ºF.


Bake the kugelhopf for 30 minutes, rotating the mold halfway through. Turn the oven down to 375ºF and bake for an additional 10 to 15 minutes, until the cake tests done.

Because a large portion of the dough isn’t visible, it can be hard to tell when the cake is done; bake until the visible part of the dough is a deep, golden brown and the cake’s internal temperature is around 200ºF to 205ºF. Keep an eye on the cake for the last 10 minutes, tenting it with foil or adjusting the bake time as necessary.

Remove the cake from the oven and cool it on a rack for 10 minutes. Then turn the cake out of the mold onto the rack and allow it to cool completely, 3 to 4 hours.

Brioche-Style Kugelhopf via @kingarthurflour

Dust the cake with confectioners’ sugar and serve.

Brioche-Style Kugelhopf via @kingarthurflour

I find this cake tastes even better the next day. Enjoy!

Please read, bake, and review this recipe for Naturally Leavened Brioche-Style Kugelhopf.

Or print just the recipe.

Maurizio Leo

Maurizio is an engineer-turned-baker who bakes from his home kitchen in Albuquerque, NM. He bakes, writes and photographs for his blog, The Perfect Loaf, which focuses on naturally leavened sourdough bread. Maurizio's passion for baking ensures his hands are in dough just about every day.


  1. EL

    This is lovely. It is always nice to see a recipe written for 100% levain. I find that as a dedicated sourdough baker, I often have to adapt recipes written for sweet yeast breads. Thank you.

  2. Joyce N.

    This looks wonderful. I regularly use my KAF started starter to make the extra tangy sourdough bread. Do I have to make adjustments to this kugelhopf recipe if using unbleached AP flour? Thanks.

    1. The Baker's Hotline

      Joyce, try holding back on some of the liquid (use a scant half cup of milk) and then add it only if the dough feels dry if using all-purpose flour. The structure and rise may not be quite the same with this lower protein content flour, but you’re welcome to give it a shot! Kye@KAF

  3. Joyce N.

    I did make the recipe using AP flour but otherwise as written (I didn’t see the reply until after, sorry) except I had only a bundt pan. The dough came together maybe too quickly in the mixer, and it was probably more difficult to handle during the rises. Also it didn’t rise as high. However, when it hit the oven, it came up really well and baked quite quickly. The structure actually looks pretty good, and the cake has a great flavour. It’s a lot of work, but I’m looking forward to making it again!

  4. Cathey white

    Could this be made without eggs, just replace its liquid with yogurt or sour cream.. that’s what I do with other cakes??? Tho not 4 eggs. I need to buy a starter, what’s the best store bought starter in your opinion?

    1. The Baker's Hotline

      Cathey, the eggs are a crucial ingredient in this recipe, as they add richness, body, and binding powder. We wouldn’t recommend trying to replace them in this recipe, but if you’re determined to try you might consider using golden flax meal blended with water to replace the eggs. (Full instructions can be found here.) Good luck! Kye@KAF

  5. Howard Whitman

    I’ll give this a try: sounds like fun, and the method is similar to the one I usually use for bread, baguettes, and English muffins. I originally learned this method from the Tartine book and it works great every time. I always use weight as opposed to volume measure, which helps with consistency in the final result. Thanks!

    1. The Baker's Hotline

      Anna, if you’re interested in getting started with sourdough, we offer both a recipe for starting from scratch and an option to purchase a portion of our 200+ yr old starter. This recipe requires some baseline sourdough experience, so we’d recommend spending some time getting to know your starter and experimenting with more straightforward recipes before diving into this one. Our Complete Guide to Baking with Sourdough can also be a good place to start. Let us know how else we can help! Mollie@KAF

    1. The Baker's Hotline

      All of our recipes use unsalted butter unless it specifically says otherwise. Happy baking! Kye@KAF

  6. Alexis

    I made this for my coworkers as a parting gift (switching teams) and it was a big hit! I couldn’t find kirsch so I had to substitute with other liqueur but it was fine. I’ve been enjoying sourdough everything lately with my fairly mild-flavored starter so a sourdough cake/sweet bread was really fun!

  7. Calvin

    I made this yesterday and it was a lot of fun. I had to increase the number of folds by one and add a bit more flour midway through the folds, as my dough was especially wet. Because I wasn’t seeing the dough rise in the pan, I also placed it in a microwave (turned off!) after I had boiled water in it to form a sort-of steam bath. It helped it rise a lot. Lastly, I added about 10 minutes at 375 to the directions so it could get to an internal temp of 200. The finished Kugelhopf looks and tastes amazing… I wish I could post a photo here! But assume this will take a long time, especially for those (like me) making a sourdough brioche for the first time: I started mixing the dough at noon, and took the mold out of the oven at 10:45 at night! Totally worth it.

  8. Mary Lou

    I made this recipe according to the directions except I soaked the fruit in cherry concentrate. The rise and texture are fantastic. The flavor is excellent. This will be delicious as toast. I did the recipe all by hand, which worked very well.

  9. Nicole

    What is the threshold for how long you can bulk ferment/proof egg-enriched doughs like this at room temperature? Or does the microbial activity during fermentation keep potential salmonella in check?

    1. MaryJane Robbins

      Hi Nicole,
      As a general rule of thumb, you’ll rise enriched dough for about 3-4 hours total over both rises. While there is some benefit from the fermentation and sugar content, extra-long rises should be done under refrigeration for safety. ~ MJ

  10. Nicolas Ghantous

    MAURIZIO, I baked today your olive loaf and turned wonderful. One of my preferred bread…My question for this one is about the liqueur, could it be substituted with milk or water? Thanks as always

    1. Maurizio Leo, post author

      Nicolas, glad to hear that about the olive loaf! Regarding the liqueur in this recipe: I’d go with water if you’re looking for a non-alcoholic option. Alternatively, you could skip the maceration step altogether if your cherries & raisins are moist enough and not overly dry. Hope you enjoy this recipe!

  11. Diana

    Hi Maurizio,

    Thanks for sharing such a beautiful creation! I just baked this and had a few issues I wanted to run by you.

    1. After 4 hours during the initial rise, the dough never achieved the height you specified (to the rim). I baked it anyways. I used my normal vigorous starter that i use to bake your breads with, which usually rises too fast, so I was puzzled by the slow rise (maybe my butter was too cold and it slowed it down?). Should I have waited longer until it reached the rim?

    2. When I baked, it puffed up and rose to the full height of the pan, but was rounded so that when I flipped it over, it was rounded and wobbly. I also noticed that it split on the bottom where it was rounded. Further, the intricate design of the bottom pan (the bottom of the kugelhupf) disappeared because of the rounded nature of that entire area. The whole appearance just appeared bubbly, not crisp like yours.

    I have a feeling it was under proofed but wanted to get your take. Haven’t sliced into it yet.

    Thanks so much!

    1. Maurizio Leo, post author

      You’re very welcome! I’m glad to hear you’re enjoying my post. Answers below:

      1. Usually the act of mixing the dough in the mixer is enough to heat the mass up to offset the cold butter, but the sluggish rise you encountered could be due to a colder than expected dough. There’s a balance to this, though, as we don’t want the dough to get too warm causing the butter to melt out or the dough to get greasy. Yes, next time you attempt this I would let the dough have more time to rise to the rim of the mold.

      2. The split you saw at the bottom is a strong indicator of under proofed dough, as is an overly dramatic rise and loss of form. Giving the dough more time, per #1, above, would help solve this.

      I’m with you and your gut instinct: the dough was probably under proofed and it could have used more time proofing. Next time I’d suggest letting that dough ferment a little more. I hope this helps and happy baking!

  12. Diana

    Hi Maurizio! Thank you for your response. It was very helpful and made me feel more confident about my gut instinct. 😊 definitely under proofed. The crumb was dense and also a bit dry. (Flavor fantastic though). Next time I’ll proof longer and also bake with a bit reduced temp, as I’ve noticed your recipes usually call for higher temperatures than I need here in California! Thank you!!!!

  13. Sandra Ruckstuhl

    Hi Maurizio,
    I want to try this recipe but there here on point I am unsure of. You wrote that the night before baking, you refresh your starter using 100g flour, 100g water and 20g starter. I thought I always had to use equal amounts of flour, water and starter? or is this a type of levain build for this recipe?
    I usually always feed and maintain my starter by keeping 40g and feeding it with 40g of mix flour and 40g of water so therefore I thought in order to build a bigger quantity as called for in some recipes, I had to keep more starter … do I make any sense at all?

    1. Maurizio Leo, post author

      Your sourdough starter can be comprised of any ratio of ingredients, the key is that your starter is mature, or ripe, when it’s needed for a dough mix. For my starter to last overnight and mature right in the morning, I only leave 20g of mature starter in the jar when I do a feeding. This way it has 100g flour and 100g water to use all night before the morning when it starts to fall in the jar, or run out of “food.” If I were to leave 100g of mature starter and feed it with 100g flour & 100g water, it would ripen much too fast and it would have fallen in the jar sometime in the middle of the night. So no, you don’t have to keep the same ratio of ingredients as I have indicated, do what’s best for your starter to ensure it’s ready to be used in the morning for the dough mix.

      When you need to scale up your starter to cover a recipe requirement, such as this one, you could choose to increase the quantity of each component in your starter (flour, water, mature starter) to ensure you’ll have enough. The other alternative would be to build a levain to cover exactly what’s needed. This levain will be used in total for the recipe while your starter continues on per usual in a separate jar. Typically I do prefer to make a levain for each bake but with a recipe like this it’s easy to simply scale up my starter by just a little to cover the requirement — it’s all up to you!

      I hope this helps and happy baking, Sandra!

  14. Sandra Ruckstuhl

    Thank you so much for this clarification! I have been baking sourdough breads regularly with your recipes for more than a year and had never realised that it was that flexible if I can use that word… how embarrassing!! I get really good results most of the time nevertheless! Cant wait to try that next time I bake to see if my levain will look stronger in the morning. It makes so much sense the way you explain it. I guess I was misunderstanding some of the basics. You should write a book! You have a very kind and patient way of explaining things.
    Will try the kugelhopf next week end… Thanks again!


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