Kugelhopf Recipes

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Kugelhopf image

This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be served topped with fruit, and makes delicious toast indeed. I seached for this recipe for many years and finally found a Canadian Chef on the internet who was kind enough to give me this one... I get excited over this recipe because I am now 67 yrs old and I can remember my German Grandmother sitting at the kitchen table when I was 5 years old, beating this dough with a wooden spoon...what a wonderful memory and taste !!!

Provided by grannymars

Categories     Yeast Breads

Time 3h55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

1 package active dry yeast
1/2 cup granulated sugar
1/2 cup warm water (100 to 115 degrees)
4 cups all-purpose flour
1/2 cup softened butter
1 tablespoon salt
6 eggs
3/4 cup light raisins
1/2 cup sliced almonds


  • Dissolve the yeast with the sugar in the warm water and let it proof.
  • Sift the flour, putting 2 cups in each of two bowls.
  • Set one bowl aside.
  • Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
  • Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
  • In alternate batches, add the remaining 2 cups flour and the yeast mixture.
  • Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
  • Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
  • Punch the dough down.
  • Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
  • Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
  • Let rise again until doubled in bulk, about 1 hour.
  • Bake in a preheated oven at 475 degrees F.
  • for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
  • Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.

Nutrition Facts : Calories 495.5, Fat 18.6, SaturatedFat 8.8, Cholesterol 170, Sodium 1030.1, Carbohydrate 69.5, Fiber 3, Sugar 18.6, Protein 13.2


Kugelhopf image

Categories     Bread     Dessert     Bake     Raisin     Almond     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 dessert or snack servings

Number Of Ingredients 13

1 1/2 teaspoons active dry yeast (less than 1 envelope)
2 tablespoons warm water (105-115°F)
1 cup whole milk
7 tablespoons unsalted butter, cut into tablespoon pieces and softened
6 tablespoons granulated sugar
3 3/4 cups all-purpose flour
1 teaspoon salt
2 large eggs
1 1/2 cups golden raisins
1 teaspoon finely grated fresh orange or lemon zest
About 20 whole blanched almonds (1/2 ounces)
1 tablespoon confectioners sugar
Special equipment: a standing electric mixer with paddle attachment; an 11-cup kugelhopf mold (9 1/2 inches in diameter) or an 11- to 12-cup bundt pan


  • Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
  • Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
  • Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
  • Preheat oven to 400°F.
  • Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.


Chocolate Kugelhopf image

The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 3h30m

Yield Makes one 10-inch cake

Number Of Ingredients 13

1 cup whole milk
1 1/2 sticks unsalted butter, cut into small pieces, plus more for bowl
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon salt
4 1/2 cups all-purpose flour, divided, plus more for surface
2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
3 large eggs plus 1 large egg yolk
1/3 cup packed light-brown sugar
1 cup golden raisins
6 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter, melted
Confectioners' sugar, for dusting


  • Dough: Bring milk almost to a boil in a saucepan. Remove from heat, and stir in butter, granulated sugar, vanilla, and salt. Transfer to a large bowl, and let cool until lukewarm, 3 to 5 minutes. Add 1 1/2 cups flour and the yeast, and beat with a mixer on low speed. Beat in eggs and egg yolk, 1 at a time. Beat in remaining 3 cups flour, 1/2 cup at a time. Transfer dough (it will be sticky) to a lightly floured surface, and knead until smooth, about 5 minutes. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, knead a few times, and let rest 10 minutes. Roll out into a 14-by-22-inch rectangle on a lightly floured surface.
  • Filling: Mix together brown sugar, raisins, and chocolate. Brush butter on dough, and sprinkle filling on top, leaving a 1-inch border.
  • Starting from a long side, roll up dough; cut crosswise into 12 slices. Place 6 slices flush against the side of a buttered 10-inch tube pan. Place remaining 6 slices, cut sides together, around tube of pan. Cover, and let rise until doubled, about 1 hour 30 minutes.
  • Preheat oven to 350 degrees. Bake cake until golden and a toothpick inserted into the center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold, and let cool completely on rack, about 1 hour. Dust with confectioners' sugar before serving.


Rum and Eggnog Kugelhopf image

I always look forward to making this special treat at Christmas. It's become a family tradition.

Provided by apurpleocean

Categories     Bread     Quick Bread Recipes

Time 13h

Yield 12

Number Of Ingredients 12

1 cup dried currants
3 tablespoons rum
1 cup eggnog
3 ½ cups bread flour, divided
2 ½ teaspoons instant yeast
½ cup white sugar
1 cup butter
3 eggs
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup sliced almonds, for garnish
2 tablespoons confectioners' sugar, for dusting


  • Soak currants in rum overnight.
  • In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
  • In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
  • Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 22.2 g, Cholesterol 94.1 mg, Fat 19.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 234.1 mg, Sugar 19.5 g


Kugelhopf image

Provided by Florence Fabricant

Categories     dessert

Time 1h10m

Yield 12 to 16 servings

Number Of Ingredients 10

1 cup raisins
1/3 cup Cognac
1/2 cup plus 3 tablespoons sugar
1 package active dry yeast
1 1/4 cups warm milk
3/4 teaspoon salt
4 1/4 cups flour (approximately)
5 ounces plus 1 tablespoon soft unsalted butter
3/4 cup blanched slivered almonds
Confectioners' sugar


  • Mix the raisins with the Cognac and 3 tablespoons of the sugar in a small saucepan and set aside.
  • Mix the yeast with 1/4 cup of the milk in a large bowl and set in a warm place for about 5 minutes, until it becomes frothy. Stir in the remaining milk and sugar. Add the salt and 2 cups of the flour.
  • Beat the dough by hand or machine, adding all but 3/4 cup of the flour. Beat in all but 1 tablespoon of the butter, a tablespoon at a time. Knead in enough of the remaining flour to make a dough that is soft but not sticky and is very elastic. Kneading should take 2 to 3 minutes by machine, or about 6 minutes by hand.
  • Heat the raisin mixture and cook just until most of the Cognac has evaporated.
  • Place the dough on a lightly floured surface and pat into a flattened rectangle. Spread the raisins on it, fold the dough over and knead a couple of minutes by hand to incorporate the raisins.
  • Heavily butter a two-quart kugelhopf pan or a 10-inch bundt pan with the remaining tablespoon of butter and sprinkle with the almonds, turning the pan so they adhere to its interior. Place the dough in the pan, breaking a hole in the center to accommodate the tube. Set aside, lightly covered, and let rise 1 1/2 to 2 hours.
  • Punch dough down in the pan. Let rise again, 45 minutes to 1 hour.
  • Preheat oven to 375 degrees. Bake the cake for about 45 minutes, until nicely browned. Allow it to cool completely in the pan, then unmold. Dust with sifted confectioners' sugar before serving.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 140 milligrams, Sugar 19 grams, TransFat 0 grams


Kugelhopf image

Just bought this lovely new bundt pan and this recipe was on the box. I searche on here for others and there are a couple but differant than this one - for one thing it only takes 2 eggs, not 6. I'm truly guessing at the serving size as it's not listed. When I made it I did add a teaspoon of vanilla extract and a teaspoon of almond as I was leaving out the raisins (can't stand them myself) and it was wonderful, light and only slightly sweet. Next time I'm going to make a vanilla glaze drizzle over it and top with almonds for a prettier presentation.

Provided by Bonnie G 2

Categories     Dessert

Time 50m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons yeast
2 tablespoons warm water
1 cup milk
6 tablespoons butter
1/3 cup sugar
3 3/4 cups flour
1 teaspoon salt
2 eggs
1 3/4 cups golden raisins
2 teaspoons orange peel (or lemon)


  • In small bowl, stir together yeast and warm water; let stand 5-10 minutes, until foamy.
  • In small saucepan, combine milk, butter and sugar.
  • Heat over medium heat, stirring often, until butter melts and sugar dissolves.
  • In large mixing bowl, combine four and salt.
  • Stir in yeast mixture.
  • Gradually add milk mixture, blending at low speed.
  • Increase speed to medium and add eggs, one at a time.
  • Stir in raisins and orange peel.
  • Generously grease pan. (I'm using my new bundt pan for this).
  • Spoon dough into prepared pan. (Dough will be sticky).
  • Cover with oiled plastic wrap and a towel.
  • Set in warm place to rise until doubled, about 2 hours.
  • Heat oven to 375°F.
  • Bake 15 minutes. Cover loosely with foil and continue baking 15-20 minutes in pan.
  • Invert onto cooling rack.
  • Cool completely.
  • Dust with powdered sugar before serving. (or optionally with a glaze).


Gugelhupf image

Provided by Food Network

Categories     dessert

Time 1h26m

Yield 8 to 10 servings

Number Of Ingredients 16

1 cup milk, heated to 100 degrees F.
1/4 cup sugar
1 ounce yeast
1 pound bread flour
1 teaspoon salt
2 egg
3 ounces unsalted butter
2 tablespoons butter, melted
1/4 cup sugar
3 ounces unsalted butter, softened
3 ounces sugar
1 tablespoon cinnamon
3 ounces hazelnuts, toasted, skins removed and chopped
3 ounces blanched almonds, toasted and chopped
3 ounces golden raisins, soaked in 1/4 cup dark rum
Powdered sugar, for garnish


  • To prepare the dough: in a bowl, combine milk, sugar, and yeast. Stir and allow to proof.
  • In a mixing bowl, combine flour and salt. Using the paddle attachment, over low speed, slowly add the yeast mixture. Add the eggs, 1 at a time, and lastly, the butter, a piece at a time.
  • Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes. Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes.
  • Generously butter a gugelhupf mold. Sprinkle with sugar. Reserve.
  • Preheat the oven to 350 degrees F.
  • Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long. Spread the butter throughout the surface. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Lastly, sprinkle the chopped nuts and macerated raisins. Roll the dough into a log and place inside the prepared mold.
  • Bake for 50 to 60 minutes or until top is well browned. Leave it to cool in the mold for 10 minutes, then unmold it on a wire rack. Sprinkle generously with sifted powdered sugar before serving.


Kouglof image

Categories     Bread     Cake     Breakfast     Brunch     Dessert     Bake     Raisin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/3 cup golden raisins
1/3 cup warm whole milk (105°F to 115°F)
1 1/2 teaspoons active dry yeast
1 2/3 cups all purpose flour
1/4 teaspoon salt
2 large eggs
1 large egg yolk
3 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
Powdered sugar


  • Place raisins in small microwave-safe bowl. Cover with water. Microwave on high 1 minute. Let stand until cool.
  • Stir milk and yeast in large bowl of heavy-duty mixer to blend. Let stand until yeast dissolves, about 8 minutes. Attach dough hook. Add flour and salt to bowl; beat on low speed until blended, scraping sides of bowl often. Whisk eggs and yolk in small bowl to blend. Gradually add eggs to dough, beating on low speed until just blended. Add 3 tablespoons sugar, increase speed to medium, and beat until dough is smooth, scraping sides and bottom of bowl often, about 5 minutes. Reduce speed to medium-low. Add butter, 1 cube at a time, beating to incorporate each (dough will be very soft). Scrape dough off sides of bowl and dough hook. Beat dough until well-blended and pulling away from sides of bowl, about 8 minutes.
  • Remove bowl from mixer. Drain raisins. Stir raisins into dough. Scrape dough into medium bowl. Cover with plastic wrap and let rise in warm area until doubled in volume, about 1 hour 30 minutes. Using rubber spatula, turn dough over several times in bowl to deflate. Cover again and chill 2 hours, turning to deflate if dough rises. Cover tightly and keep refrigerated overnight.
  • Generously butter 8- to 9-cup kouglof mold. Roll chilled dough between palms and work surface to 12- to 15-inch rope and place around center post in prepared mold. Cover mold with plastic wrap and let dough rise until almost level with top edge, about 3 hours.
  • Position rack in center of oven and preheat to 375°F. Bake kouglof uncovered until golden brown on top and tester inserted near center comes out clean, about 20 minutes. Cool in pan 2 minutes. Turn out onto rack and cool.
  • Sift powdered sugar over kouglof. Cut into wedges and serve.

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2015-11-09  · In a pan, heat the milk until just warm and add to the yeast with 1 teaspoon of sugar. Whisk well to combine, then leave for about 10 minutes, until the yeast has …
From jamieoliver.com
Servings 10
Total Time 2 hrs
Category Desserts
  • Put a large bundt tin in the fridge for 10 minutes, or in the freezer for 5 minutes – this makes it easier to grease, especially if it’s non-stick.
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2019-01-12  · Butter the Kugelhopf mould, put two almonds per groove at the bottom and pour the dough in the mould. Let the dough rise a second time, until it rises above the edge of the mould. Put in the oven at 180°C and bake it for about 40 minutes. Photos of the Kugelhopf recipe
From my-weekend-in-alsace.com
Estimated Reading Time 3 mins
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Makes one 20 cm kugelhopf. Resting time minimum 6 hours, but best overnight. Mix together all the dry ingredients in the bowl of a mixer fitted with a dough hook and …
From sbs.com.au
3.1/5 (59)
Servings 1
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10-best-kugelhopf-recipes-yummly image
2021-07-17  · Kugelhopf Recipes 85 Recipes. Last updated Jul 17, 2021. This search takes into account your taste preferences. 85 suggested recipes. Kugelhopf David Lebovitz. dark rum, raisins, sugar, lemon zest, lowfat milk, large egg and 9 more. Kugelhopf Leite's Culinaria. granulated sugar, large eggs, whole milk, raisins, granulated sugar and 7 more . Kugelhopf …
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2020-01-21  · Making kugelhopf by hand: This is one of those recipes that's so much easier to make if you have a standing mixer. However, you can make it by hand by beating the dough with a wooden …
From thekitchn.com
Estimated Reading Time 8 mins
  • Make the poolish: Stir the water and yeast together in a small mixing bowl until the yeast dissolves, then stir in the milk. Add just 1/2 cup of the flour and stir until it forms a smooth batter, about 100 strokes. Cover the bowl and let this poolish sit for at least 20 minutes or up to 60 minutes. In this time, the poolish should rise to twice its original size and you should see lots of little bubbles on the surface.
  • Stir in the eggs, yolk, and almond extract: In a small bowl, whisk together the eggs, yolk, and almond extract. Stir this into the poolish and mix until completely combined.
  • Mix the dough together: In the bowl of a standing mixer, combine the remaining 1 1/4 cups of flour, the sugar, and the salt. Pour the poolish-egg mixture into the flour and stir until it becomes a wet, shaggy dough.
  • Knead the dough until smooth: Fit the mixer with a dough hook attachment and knead this dough on medium-high speed until it comes together and becomes smooth, five minutes.
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2006-03-01  · Preheat oven to 475°F. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350°F and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, …
From myrecipes.com
Servings 8
  • Stir together water and 1 tsp. sugar in a bowl. Sprinkle with yeast and let stand until foamy, 5 minutes. Butter and flour a 10-cup Kugelhopf or Bundt pan.
  • Using an electric mixer, cream butter and remaining 3/4 cup sugar on low speed for about 30 seconds, then increase to mediumhigh and beat until light and fluffy. Beat in eggs one at a time, beating well after each. (Mixture will look curdled.) Beat in lemon peel, salt and vanilla. Add yeast mixture; gradually add 2 cups flour. Beat on medium, scraping bowl, until smooth, 5 minutes. Gradually add remaining flour; beat until dough is elastic. Stir in raisins.
  • Butter a bowl. Transfer dough to it, cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.
  • Preheat oven to 475°F. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350°F and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter.
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2021-03-28  · Bring a little water to a boil in a small saucepan and toss in the raisins. Turn off the heat and let steep for 2 minutes, then drain the raisins and pat them dry. Put the yeast and milk in the bowl of a …
From leitesculinaria.com
Category Dessert
Cuisine French
Total Time 7 hrs 35 mins
  • Bring a little water to a boil in a small saucepan and toss in the raisins. Turn off the heat and let steep for 2 minutes, then drain the raisins and pat them dry.
  • Melt the butter and gently brush the hot cake with it, allowing the butter to soak into the cake. Sprinkle the hot cake lightly with sugar and cool it to room temperature.
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2019-02-03  · What is a Kugelhopf? A kugelhopf is a yeasted bread which has been baked in a special mold, and it is typically served at breakfast in Germany, Austria and Switzerland. The taste and texture of a kugelhopf is quite similar to a French brioche, although the butter and sugar content can vary a bit between recipes.. Rather confusingly, many cakes in this region are also called Kugelhopf …
From eatlittlebird.com
Cuisine French
Category Bread
Servings 4
Total Time 1 hr
  • Soak the prunes (or other dried fruit) in the Armagnac (or warm water), preferably overnight if they are really dry. Otherwise, soaking them for as long as it takes for the dough to rise should be sufficient.
  • Place the flour, sugar, salt and yeast into the bowl of an electric stand mixer and attach the dough hook.
  • Add the egg and milk, and mix on medium speed for 6-8 minutes, or until the dough is soft, smooth and elastic in texture.
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2019-02-22  · As it is with centuries old recipes all the nations who had a bite, have developed their own version of the treat with localized fillings and easily pronounceable names hence Kugelhopf instead …
From suncakemom.com
Ratings 3
Servings 16
Cuisine Sugar Free Recipe
Category Dessert
  • Pour the raisins into one of them and the yeast in the other one. In a couple of minutes the yeasty milk starts to be foamy.
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From saveur.com
Published 2019-03-18
  • In a small bowl, soak the raisins in the kirsch and 2 tablespoons of hot water for 30 minutes, then strain, discarding liquid.
  • In the bowl of a stand mixer fitted with a hook attachment, combine 2⁄3 cup flour with the milk and yeast. Let stand for 15 minutes, then add the remaining 2 3⁄4 cups flour, the sugar, and the salt and mix until evenly combined.
  • Punch the dough back down, cover with a dry towel again, and let sit until the dough has risen again, about 45 minutes longer.
  • Meanwhile, soak the almonds in hot water for 1 minute, then drain. Grease a Bundt pan and set aside. Place almonds in the grooves of the Bundt pan. Using your fist, punch a hole in the middle of the dough and place dough in prepared mold.
  • Heat the oven to 400°. Place the Bundt pan in the oven and lower the temperature to 350°. Bake until golden, 45 to 50 minutes. Immediately turn out onto a wire rack and let cool.
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2015-07-28  · The first time I saw a kugelhopf, I thought to myself, “I absolutely have to make this one day.”. And my unshakeable desire to bake this Alsatian bread became that much greater after chancing upon a kugelhopf recipe in a cake book a few months ago. Kugelhopf …
From foodelicacy.com
5/5 (1)
Total Time 1 hr 30 mins
Category Bread & Bun Recipes
  • In a small saucepan, heat the milk over low heat until just simmering. Scoop out 4 tbsp into a small bowl, and let cool until lukewarm. Add the sugar and butter to the remaining milk in the saucepan. Stir until melted. Set aside to cool.
  • Sprinkle yeast over the lukewarm milk in the small bowl. Let stand for 5 minutes until dissolved, stirring only once.
  • Sift the flour and salt into a larger-sized mixing bowl. Make a well in the centre. Add in the dissolved yeast, beaten eggs and milk mixture from the saucepan.
  • Gradually draw in the flour and work it into the other ingredients to form a smooth dough. Knead for 5 - 7 minutes until very elastic and sticky.Cover with a damp tea cloth and let rise in a warm, dry place for 1 - 1 1/2 hours, or until doubled in volume.
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From kingarthurbaking.com
5/5 (6)
Total Time 20 hrs 45 mins
Servings 1
  • The night before baking the kugelhopf, soak the cherries and raisins in the kirsch. Use a jar that’s slender enough to ensure the fruit is completely submerged in the liquor.
  • Measure out the butter and cut it into 1-tablespoon chunks. Let it sit on the counter at room temperature for 30 minutes, until called for at the end of mixing.
  • Set the stand mixer fitted with a dough hook to stir (slowest speed), and slowly add the liquid mixture to the flour mixture over the course of 2 to 3 minutes, until incorporated.
  • Let the dough rest for 10 minutes. While the dough is resting, combine the drained fruit with the orange blossom water in a separate bowl.
  • Turn the stand mixer to medium speed and mix the dough for 8 to 9 minutes, scraping down the sides with a bowl scraper when necessary, until it starts to ball around the dough hook (it will still stick to the bottom and slightly to the sides of the bowl).
  • With the mixer set to medium-low speed, add the butter 1 tablespoon at a time over the course of 5 to 6 minutes. After adding the butter the dough should look elastic and shiny, with no lumps remaining.
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Feb 15, 2020 - Explore Anne's board "Kugelhopf recipe" on Pinterest. See more ideas about kugelhopf recipe, baking, dessert recipes.
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2012-12-18  · Kugelhopf Recipe. Ingredients: 2 tbsp [30 mL] non-hydrogenated canola margarine 1/3 cup [75 mL] unblanched almonds 1 tbsp [15 mL] dried breadcrumbs 3-1/2 cups [875 mL] good quality bread flour 1 cup [250 mL] lukewarm milk 2/3 cup [150 mL] canola oil 3 eggs, beaten 1/3 cup [75 mL] granulated sugar ¼ cup [50 mL] each golden and Thompson raisins, washed 2 tsp [10 mL] quick rise …
From canolaeatwell.com
Estimated Reading Time 6 mins
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2012-11-29  · Kugelhopf, Kougelhof, Kouglof… there are many names to describe what is certainly Alsace’s most famous cake which depend on local germanic dialect. A Kugelhopf is also prepared in neighbouring regions of Southern Germany, Switzerland and Austria. This recipe gives a ‘soft’ variant of the cake: spongy and moist it melts in your mouth when fresh.Read More
From frenchmoments.eu
Estimated Reading Time 3 mins
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Gugelhupf: Best Kugelhopf Recipes from Austria. share tweet save share RSS feed email What Is Gugelhupf? Essentially, gugelhupf (or kugelhopf) is a yeast or sponge cake served with caster sugar sprinkled on top. Its characteristic form comes from the peculiar high creased cake form with a tube in the middle. What makes it taste special is the chopped orange or lemon peel used in the dough ...
From vienna-unwrapped.com
Estimated Reading Time 6 mins
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2017-01-10  · One 6- to 8-cup kugelhopf pan, or a 10 cup/25cm bundt pan (see headnote) 1. Make a sponge by warming the milk over low heat in a small saucepan until it’s tepid. Pour into the bowl of a stand mixer, add the sugar, and sprinkle in the yeast.
From davidlebovitz.com
Servings 8
Estimated Reading Time 7 mins
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A kugelhopf is a yeasted bread, similar to a French brioche, which is perfect at breakfast or morning tea. Make this kugelhopf plain, with raisins or other dried fruits. 3 Sprinkle CookiesNo Bake CookiesNew Dessert RecipeDessert RecipesCooking PandaThumbprint Cookies RecipeSugar Cookie DoughThing 1Caramel Recipes
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Punch the dough down. Heavily butter a standard 10-inch Kugelhopf mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold. Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough. Let rise again until doubled in size, about 1 hour.
From jamesbeard.org
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