Kuglehof Recipe

This kugelhopf recipe is a delightful blend of nostalgia and modern flair, combining the rich, buttery texture with a hint of indulgent sweetness from the powdered sugar dusting. I love how the subtle notes of rum-soaked raisins and crunchy sliced almonds create an irresistible flavor explosion that’s perfect for sharing pictures on my Instagram feed!

The classic Alsatian cake known as Kugelhopf has a very special place in my heart. My recipe for it combines 3 cups of all-purpose flour with 1/4 cup granulated sugar and 1/4 teaspoon salt for the base.

I use a package of active dry yeast and 3/4 cup warm milk. For the cake, I also add a very traditional combination of ingredients: raisins, almonds, and vanilla extract.

Ingredients

All-purpose flour:
Delivers structure and carbohydrates; constitutes the cake’s foundation.

Granulated sugar:
It sweetens the dough and helps yeast to ferment.

Active dry yeast:
Agent that makes the dough rise.

Warm milk:
Y East is activated; richness and moisture are added.

Eggs:
Improve mouthfeel; enrich and stabilize.

Unsalted butter:
Contributes to the wetness, deliciousness, and tenderness of a dish.

Raisins:
Deliver an intrinsic sugary taste and a soft, gummy bite.

Rum:
Imparts understated aromatic flavor; boosts moistness.

Powdered sugar:
Dusting contributes sweetness; and is the decorative finish.

Ingredient Quantities

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm milk (110°F/45°C)
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 1/2 cup raisins
• 1/4 cup sliced almonds
• 2 tablespoons rum
• Powdered sugar, for dusting

Instructions

1. In a small bowl, let the raisins steep in rum for no less than 30 minutes; then drain them and set them aside.

2. In a large mixing bowl, warm the milk and combine it with the sugar and yeast. Allow it to sit for about 5 minutes, until it is foamy.

3. Combine the flour and salt with the yeast mixture, then mix in the eggs and the vanilla extract until the dough starts to form.

4. Slowly add the softened butter, beating well after each addition until the butter is fully blended and the dough is smooth.

5. Incorporate the soaked raisins and sliced almonds so that they are evenly dispersed throughout the mixture.

6. Place a clean cloth over the bowl and let the dough proof in a warm spot until it has risen to double its size, approximately 1 to
1.5 hours.

7. Set the oven to 350°F (175°C). Prepare a kugelhopf or bundt pan by greasing it very well.

8. Deflate the dough that has risen and mold it into a sphere. Put it in the prepared container, cover it, and allow it to expand again until it nearly fills the container, about 45 minutes.

9. Preheat the oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

10. Allow the kugelhopf to cool for 10 minutes while in the pan. After inverting it, place it on a wire rack to cool completely. When it has lost all vestiges of warmth, serve it while dusting it with powdered sugar to ensure an even coating.

Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Whisk or spoon for stirring
6. Mixer (hand or stand) with dough hooks
7. Clean kitchen cloth
8. Kugelhopf or bundt pan
9. Oven
10. Wire rack
11. Pastry brush for greasing the pan
12. Toothpick
13. Sifter for powdered sugar

FAQ

• What is Kugelhof?Kugelhof is a classic yeasted cake that comes from the Alsace region of France. Its light, airy texture and traditional bundt shape distinguish this cake.
• Can I substitute the raisins?Certainly! Raisins can be substituted with any of the following: dried cranberries, chopped dried apricots, or eliminated entirely if that’s your preference.
• How can I make this recipe with instant yeast?When using instant yeast, it is not necessary to proof it in warm milk before mixing it with the flour and other dry ingredients. Instead, you can mix it directly with the dry ingredients without any pre-mixing rituals.
• What type of rum should I use?Light or dark rum can be used. Use what you like. It adds a layer of flavor (which is kind of the point) but can be left out if you’re not into rum or do not have any on hand.
• How long does Kugelhof need to rise?Allow it to rise until it has doubled in bulk—this usually takes 1 to 2 hours, depending on the temperature of the room.
• Why is the milk temperature important?Warm (110°F/45°C) milk is necessary for effective yeast activation.
• Can this recipe be made ahead of time?Certainly, Kugelhof can be made ahead of time. It keeps well for a couple of days and can be served warm after a short rest in the oven.

Substitutions and Variations

You can substitute all-purpose flour with the same amount of bread flour for a somewhat chewier final texture.
You can use coconut sugar instead of granulated sugar for a hint of caramel flavor.
Almond milk can be used as a substitute for milk in this recipe, which can be made with or without dairy.
Coconut oil can be used in place of unsalted butter to make a dairy-free recipe.
Dried cranberries or chopped dried apricots can be used in place of raisins for a different fruity flavor.

Pro Tips

1. Soaking Raisins For enhanced flavor, consider soaking the raisins in rum overnight instead of just 30 minutes. This allows them to absorb more liquid and become plumper, adding a richer taste to the final product.

2. Butter Incorporation Make sure the butter is fully softened before adding it to the dough. Gradually incorporate it into the dough in small pieces to ensure a smooth, well-blended dough. This will also help create a tender crumb in the finished kugelhopf.

3. Proofing Environment Create an ideal proofing environment by placing the bowl of dough in a slightly warm oven. Simply preheat the oven to the lowest temperature for a couple of minutes, turn it off, and then place the dough inside with the oven door slightly ajar. This consistently warm spot can help the dough rise efficiently.

4. Preventing Sticking Ensure the kugelhopf or bundt pan is thoroughly greased, reaching all nooks and crannies. You can also dust the greased pan with a light coating of flour or powdered sugar to prevent the kugelhopf from sticking and to help release it smoothly after baking.

5. Timing the Baking Keep an eye on the kugelhopf as it approaches the end of its baking time. If it starts browning too quickly on top, loosely cover it with aluminum foil to prevent over-browning while allowing the interior to continue baking through. This ensures an evenly baked kugelhopf with a perfect texture.