Kugelhopf
Delight your taste buds with the timeless elegance of a homemade Kugelhopf, a classic Alsatian yeast-risen cake that’s as beautiful as it is delicious! This rich, brioche-like treat boasts a soft, buttery crumb infused with golden raisins soaked in a splash of dark rum for a subtle, aromatic sweetness. Baked to perfection in a traditional mold lined with blanched almonds, Kugelhopf emerges with an impressive swirl shape, making it the ultimate centerpiece for any celebration. Finished with a generous dusting of powdered sugar, this slightly sweet bread is perfect for brunch, holiday gatherings, or a cozy afternoon with coffee. With its irresistible flavor, unique ingredients, and show-stopping presentation, Kugelhopf is a true baking triumph that’s simpler to make than it looks!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 7 grams Salt
- 10 grams Active dry yeast
- 200 ml Warm milk (around 37°C or 100°F)
- 150 grams Unsalted butter (softened)
- 3 Eggs
- 100 grams Golden raisins
- 30 ml Dark rum (optional)
- 50 grams Whole almonds (blanched)
- 15 grams Powdered sugar (for garnish)
Instructions
If using rum, soak the golden raisins in it for at least 30 minutes before beginning. Drain and set aside when ready to use.
In a large mixing bowl, combine the flour, granulated sugar, and salt. Mix well.
In a separate bowl, dissolve the active dry yeast in the warm milk. Let it sit for 5-10 minutes until bubbly.
Add the yeast mixture, eggs, and softened butter to the dry ingredients. Mix until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 7 minutes.
Gently fold in the soaked and drained raisins until evenly distributed throughout the dough.
Grease a traditional Kugelhopf mold (or Bundt pan) thoroughly and place the blanched almonds decoratively at the bottom of each of the mold’s grooves.
Shape the dough into a smooth ball and carefully place it into the prepared mold. Cover with a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in volume.
Preheat your oven to 180°C (350°F).
Bake the Kugelhopf for 35-40 minutes, or until golden brown and a skewer inserted into the middle comes out clean.
Remove the mold from the oven and let it cool on a wire rack for about 10 minutes before gently unmolding.
Once completely cooled, dust the Kugelhopf with powdered sugar before serving.
Nutrition Facts
Calories |
4148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 606.4 g | 221% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 200.6 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 562 mg | 43% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2241 mg | 48% | |
*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.
