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.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 10

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)

Directions

Step 1

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.

Step 2

In a small saucepan, melt the butter over low heat, then let it cool slightly.

Step 3

In a large mixing bowl, combine the flour, remaining sugar, and salt.

Step 4

Create a well in the center of the flour mixture, and add the foamy yeast mixture, melted butter, eggs, and vanilla extract.

Step 5

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.

Step 6

While the dough is kneading, soak the raisins in the rum for 10-15 minutes, then drain any excess rum.

Step 7

Gently fold the soaked raisins into the dough until evenly distributed.

Step 8

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.

Step 9

Preheat the oven to 180°C (350°F) and prepare a Bundt or Gugelhupf pan by greasing it well and lightly dusting with flour.

Step 10

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.

Step 11

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.

Step 12

Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.

Step 13

Once cool, dust the top generously with powdered sugar before serving.

Nutrition Facts

Serving size	(1347.7g)

Amount per serving	% Daily Value*
Calories	4015.6

Total Fat 122.1g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 829.8mg	0%
Sodium 2741.4mg	0%
Total Carbohydrate 640.0g	0%
Dietary Fiber 22.4g	0%
Total Sugars 234.2g
Protein 88.4g	0%

Vitamin D 231.9IU	0%
Calcium 586.4mg	0%
Iron 29.0mg	0%
Potassium 2486.6mg	0%

*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.

Source of Calories

Fat: 27.4%

Protein: 8.8%

Carbs: 63.8%