Kugelhupf
Experience the timeless elegance of Kugelhupf, a classic European marble cake that’s as beautiful as it is delicious. This yeast-based sweet bread combines the richness of dark chocolate with a fragrant vanilla-infused dough, creating a stunning marbled effect perfect for special occasions or indulgent afternoon tea. With its soft, airy texture and buttery flavor, Kugelhupf is baked in a distinctive fluted bundt pan, giving it its signature ornate shape. A generous dusting of powdered sugar adds a delicate finish, turning this cake into an eye-catching centerpiece. Whether you’re a seasoned baker or a novice in the kitchen, this recipe’s simple steps and artisanal results will make it a favorite in your repertoire. Perfectly paired with coffee or tea, Kugelhupf is an irresistible treat for any time of the year!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 250 milliliters Whole milk
- 7 grams Instant yeast
- 150 grams Unsalted butter (softened)
- 3 large Eggs
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 100 grams Dark chocolate (melted)
- 30 grams Powdered sugar (for garnish)
Instructions
Warm the milk to about 37°C (100°F) and stir in the instant yeast. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour, sugar, and salt.
Add the milk-yeast mixture, softened butter, eggs, and vanilla extract to the dry ingredients.
Using a stand mixer with a dough hook attachment or your hands, knead the dough for about 10 minutes until smooth and elastic.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until doubled in size.
Grease a Kugelhupf or bundt pan generously with butter and lightly dust with flour. Shake out any excess flour.
Once the dough has risen, punch it down and divide it into two equal parts.
Mix the melted dark chocolate into one half of the dough until fully incorporated.
On a lightly floured surface, roll each dough half into long strips and twist them together to create a marbled effect.
Place the twisted dough into the prepared pan, ensuring it is evenly distributed. Cover and let it rise again for 30 minutes.
Preheat the oven to 180°C (350°F).
Bake the Kugelhupf for 35-40 minutes, or until golden brown and a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the Kugelhupf with powdered sugar before serving.
Nutrition Facts
Calories |
4348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 589.2 g | 214% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 192.7 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 560 mg | 43% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 1808 mg | 38% | |
*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.
