Gugelhupf Kuglof Kugelhopf German Hungarian Coffee Cake
Experience the timeless charm of European baking with this Gugelhupf, also known as Kuglof or Kugelhopf—a traditional German and Hungarian coffee cake that blends rich flavors with an irresistibly soft texture. This yeast-based Bundt cake is infused with the warmth of vanilla and the subtle sweetness of raisins, soaked in a splash of rum for an extra layer of depth. With its light, buttery crumb and golden exterior, this cake comes together beautifully with a dusting of powdered sugar, making it the perfect centerpiece for brunches, holiday gatherings, or a cozy coffee break. Whether you're a fan of classic European desserts or simply looking to try something new, this aromatic cake is sure to captivate your taste buds while filling your kitchen with the comforting scent of home baking.
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Recipe Information
Ingredients
- 240 ml Milk
- 100 g Sugar
- 110 g Unsalted butter
- 10 g Active dry yeast
- 500 g All-purpose flour
- 1 tsp Salt
- 3 large Eggs
- 1 tsp Vanilla extract
- 150 g Raisins
- 50 ml Rum
- 20 g Powdered sugar (for dusting)
Instructions
Warm the milk to lukewarm (about 38°C or 100°F) and stir in 1 tablespoon of sugar and the yeast. Set aside for 5-10 minutes, or until the mixture is foamy.
In a small saucepan, melt the butter over low heat, then let it cool slightly.
In a large mixing bowl, combine the flour, remaining sugar, and salt.
Create a well in the center of the flour mixture, and add the foamy yeast mixture, melted butter, eggs, and vanilla extract.
Using a wooden spoon or stand mixer with a dough hook attachment, mix until a soft and smooth dough forms. If using a stand mixer, knead for 5-7 minutes on medium speed, or knead by hand for about 10 minutes on a floured work surface.
While the dough is kneading, soak the raisins in the rum for 10-15 minutes, then drain any excess rum.
Gently fold the soaked raisins into the dough until evenly distributed.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Preheat the oven to 180°C (350°F) and prepare a Bundt or Gugelhupf pan by greasing it well and lightly dusting with flour.
Punch down the risen dough and transfer it to the prepared pan, spreading it evenly. Cover again and let it rise for an additional 30-45 minutes, or until the dough rises to almost the top of the pan.
Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and sounds hollow when tapped. An inserted skewer should come out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
Once cool, dust the top generously with powdered sugar before serving.
Nutrition Facts
Calories |
4016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 2741 mg | 119% | |
| Total Carbohydrate | 640.0 g | 233% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 234.2 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 586 mg | 45% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2487 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
