kugelhopf

A traditional Austrian bundt cake made with

Gugelhupf Cake

¾ Cups All-purpose flour

Cups Icing Sugar

Cup Unsalted Butter

Large Egg (seperated)

Lemon

Cup Milk

tsp Vanilla Extract

tsp Baking Powder

¾ Cup Chocolate Chips (small)

Tsp Cocoa Powder

Cream Butter

The first step is to cream the butter with the egg yolks and icing sugar until creamy, light and fluffy.

Blend Wet Ingredients

Add in the flour, lemon zest, Vanilla Extract and milk. Whisk until well combined.

Blend Dry Ingredients

Combine the flour and baking soda and give it a whisk to combine. How whisk in to the wet ingredients a few tablespoons a time until combined and creamy. Don&#039;t over mix. Fold in the Chocolate Chips

Whip Egg whites

In a clean mixing bowl, whip the egg whites until stiff peaks form. Now carefully blend them in to the batter using a rubber spatula.

Chocolate Marble

For the chocolate marble, separate a little less than 1/2 the batter in a separate bowl. Sift in the cocoa powder and fold with a rubber spatula until no dry powder is left.

Bundt Pan Prep

Butter the Gugelhupf Pan and dust with flour, pour out any excess flour.

Batter the Pan

Layer the cake mold with 1/2 of the white batter. Even out with the back of a tablespoon. Now add all the cocoa batter and top with the remaining white batter. Using a wooden skewer or the back of a spoon, run through the batter in a wavey form to create the marble effect.

Bake

Bake in a preheated oven at 175 C or 345 F for 45 to 55 Minutes. To see if the cake is done, insert a wooden skewer in to the center cake. If it comes out clean the cake is ready.

Kugelhopf

(105 g) raisins

(60 ml) kirsch

(180 ml) warm milk

(105 g) sugar

(450 g) unbleached all-purpose flour

tsp yeast

salt

eggs, lightly beaten

(115 g) unsalted butter, softened

almonds

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In a bowl, soak the raisins in the kirsch. Set aside.

In another bowl, combine the milk and sugar.

In a bowl, using a wooden spoon, or in a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Add the eggs and the milk mixture and mix vigorously until the dough begins to form. Gradually add the butter, then the raisins and kirsch. Knead the dough for 5 minutes in the stand mixer or on a floured work surface. Form the dough into a ball and place in a lightly oiled bowl. Cover the bowl with a damp cloth and let rest in a warm and humid place for about 10 minutes.

Butter and flour a 6-cup (1.5 litres) kugelhopf pan. Place an almond in each groove at the bottom of the pan. Spoon the batter into the prepared pan.

Let rise for 2 to 4 hours in a warm and humid place, or until the dough doubles in volume and almost overflows out of the pan.

With the rack in the middle position, preheat the oven to 350°F (180°C).

Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool and unmould. Cool completely on a rack.

Serve with a classic Alsace jam, like <a href="https://www.ricardocuisine.com/en/recipes/2317-candied-morello-cherries"target="_blank">morello cherry</a> or <a href="https://www.ricardocuisine.com/en/recipes/4561-plum-jam"target="_blank">plum jam</a>.

Chez nous ça remplace le panneton depuis deux ans. Cette année on a pris ce qu’on avait sous la main soit du schnaps comme eau de vie, un mélange d’abricots séchés, d’écorces d’agrumes et d’autres baies séchées et il était très bon. Ça peut prendre plus de deux heures pour bien lever selon la température ambiante. Lorsqu’il a doublé et effleure le rebord du moule, il est habituellement prêt à enfourner. Attention, selon le moule et le four le temps de cuisson peut être plus court. Vérifier après 40 minutes.

À Nancy P, 
En faisant une recherche sur Google je n'ai pas trouvé de magasin au Québec qui en vendait.
En revanche, vous pourriez en commander en ligne directement sur des sites de poteries alsaciennes, avec probablement les frais d'expédition qui viennent avec.
Il faut quand même aimer le kouglof pour amortir l'achat d'un vrai moule à Kouglof
Vous pourriez toujours vous rabattre sur des moules en silicone, mais je doute que le rendu final soit aussi bon.
Il y a les moules en métal  (moule Bundt)

(suite 2)
Laisser encore pousser la pâte jusqu'à ce qu'elle dépasse le haut du moule et enfourner pour 50 à 60 minutes à 180ºc.
Démouler rapidement et saupoudrer de sucre glace pendant que lekougelof est encore chaud pour que le sucre adhère.

Laisser refroidir avant de déguster avec un bon chocolat chaud ou un bon café liégeois (crème fouettée au-dessus d'un bon café)

(suite)
On laisse alors monter la pâte environ 15-20 minutes avant de rajouter les raisins et l'alcool.
On laisse "pousser" la pâte un autre 60 à 120 minutes et on façonne une boule sur un plan de travail (fariné au besoin).
On plante son coude (oui oui le coude) au centre de la boule et on place la boule dans un moule à kougelof en terre cuite, beurré (avec du beurre clarifié) et dont les canelure contienne chacun de une à plusieurs amandes (les répartir en ligne et non en masse).

Attention. le kougelof doit plutôt être démoulé à la sortie du four, pour ne pas risquer qu'il accroche dans le moule.
Il est possible de mettre tous les ingrédients (à l'exception du beurre, des raisins et de l'alcool) en même temps et de malaxer le tout pendant 15 minutes au batteur sur socle avec le crochet à pâte.
Une fois que la pâte se détache bien des bords du bol, on peut rajouter les dés de beurre ramolli et on malaxe jusqu'à obtenir une pâte lisse et brillante.

J'ai changé le kirsch pour du Triple sec, j'ai mis des zestes d'oranges, de lime et de citron, et j'ai nappé avec une sauce aux agrumes, faites avec les suprêmes. Ça a marché.

The wonderfully fragrant and flavorful yeasted cake that has been enjoyed for centuries throughout Germany, France, Austria and Switzerland!

Traditional Gugelhupf (Kugelhopf)

heavy cream

active dry yeast

sugar

all-purpose flour

butter

lard ((traditionally used and recommended

Lard

egg yolks (, room temperature)

vanilla extract

lemon

raisins and golden raisins

Butter a 8.5 inch Kugelhopf pan (8 to 9 cup capacity).Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight.  Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar.  Let sit for 10-15 minutes until nice and frothy.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy.   Add lemon zest and vanilla and beat until combined.  Add egg yolks and beat until combined.  Add half of the flour and yeast mixture and mix until combined.   Add the remaining half of the flour and yeast mixture and the salt and mix until combined.  Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed.  If the mixture is too dry, add some additional egg yolk.  If it&#39;s too wet, add some additional flour.  Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.

Roll out onto clean non-stick work surface.  Press or roll out to for a rectangle about 1/4 inch thick.  Sprinkle evenly with the raisins and almonds.  Roll it up from the widest side.  Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold.  Press gently down to ensure the dough is evenly spread in the pan.  Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold.  In the meantime, preheat the oven to 350 F.Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes.  Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely.  Dust with powdered sugar.Serve immediately.  Best eaten the same day.  To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze.  (See blog post for ideas on how to use leftover Kugelhopf.)

I made this over the weekend and am very happy with the result.  The texture of the crumb is so rich and flavorful, almost like a brioche.  Just the right amount of rum and lemon and I loved the texture of the almonds in it.  Delicious and will definitely make again.

Wow, this recipe sounds delicious and a bit like an easier panettone  
I might go ahead and attempt this recipe next holiday season, thank you🫶

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