Kugelhopf

KUGELHOPF



Kugelhopf image

Recipe From epicurious.com

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

Steps:

  • 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



Chocolate Kugelhopf image

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

Recipe From marthastewart.com

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

Steps:

  • 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



Rum and Eggnog Kugelhopf image

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

Recipe From allrecipes.com

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
Calories273.5 calories
Carbohydrate22.2 g
Cholesterol94.1 mg
Fat19.1 g
Fiber1.2 g
Protein3.6 g
SaturatedFat11.1 g
Sodium234.1 mg
Sugar19.5 g

Steps:

  • 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.

KUGELHOPF



Kugelhopf image

Recipe From cooking.nytimes.com

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
@contexthttp
Calories372
UnsaturatedFat7 grams
Carbohydrate52 grams
Fat14 grams
Fiber3 grams
Protein8 grams
SaturatedFat7 grams
Sodium140 milligrams
Sugar19 grams
TransFat0 grams

Steps:

  • 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.

KUGELHOPF



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.

Recipe From food.com

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)

Steps:

  • 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



Gugelhupf image

Recipe From foodnetwork.com

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

Steps:

  • 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



Kouglof image

Recipe From epicurious.com

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

Steps:

  • 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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KUGELHOPF RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
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.
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