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Kougelhopf Dough

This Kougelhopf Dough recipe by Chef Andrés Lara is a sophisticated, high-hydration brioche-style base designed for professional pastry builds.

By incorporating a starter dough (mother) and a blend of T-55 and T-65 flours, this recipe focuses on slow gluten development and rich aeration.

Enjoy the recipe today!

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Andrés Lara

Pastry Chef

Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique. He is now the Executive Pastry Chef at Melissa Coppel’s...

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MONTHLY / $39.00

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YEARLY / $995.00

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YEARLY / $1,950.00

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    Know our chefs

    Melissa Coppel

    CEO Founder
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    Andrés Lara

    Pastry Chef
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    Ramon Morató

    Cacao Barry's Global Creative Director
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    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
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    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
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    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
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    Josep Maria Ribé

    Director of Chocolate Academy Barcelona
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    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
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    Raúl Bernal

    Winner of Lluís Santapau 2011 Trophy
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    Francisco Migoya

    Head of Pastry at Noma, Copenhagen.
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    Olivier Fernández

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    David Gil

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    Benoît Cornet

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    Yun Eunyoung

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    Lauren V. Haas

    Professor at the Culinary Institute of America (CIA), Greystone.
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    Gilbert Peña

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    Ramon Perez

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    Karina Rivera

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    Paula Navarrete

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    Paul Occhipinti

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