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!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 10

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)

Directions

Step 1

If using rum, soak the golden raisins in it for at least 30 minutes before beginning. Drain and set aside when ready to use.

Step 2

In a large mixing bowl, combine the flour, granulated sugar, and salt. Mix well.

Step 3

In a separate bowl, dissolve the active dry yeast in the warm milk. Let it sit for 5-10 minutes until bubbly.

Step 4

Add the yeast mixture, eggs, and softened butter to the dry ingredients. Mix until a sticky dough forms.

Step 5

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.

Step 6

Gently fold in the soaked and drained raisins until evenly distributed throughout the dough.

Step 7

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.

Step 8

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.

Step 9

Preheat your oven to 180°C (350°F).

Step 10

Bake the Kugelhopf for 35-40 minutes, or until golden brown and a skewer inserted into the middle comes out clean.

Step 11

Remove the mold from the oven and let it cool on a wire rack for about 10 minutes before gently unmolding.

Step 12

Once completely cooled, dust the Kugelhopf with powdered sugar before serving.

Nutrition Facts

Serving size	(1168.4g)

Amount per serving	% Daily Value*
Calories	4147.8

Total Fat 156.6g	0%
Saturated Fat 82.4g	0%
Polyunsaturated Fat g
Cholesterol 344.4mg	0%
Sodium 2898.5mg	0%
Total Carbohydrate 606.4g	0%
Dietary Fiber 25.0g	0%
Total Sugars 200.6g
Protein 77.7g	0%

Vitamin D 178.8IU	0%
Calcium 561.8mg	0%
Iron 28.0mg	0%
Potassium 2240.7mg	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: 34.0%

Protein: 7.5%

Carbs: 58.5%