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🫶

A moist, soft traditional kugelhopf recipe. This lightly sweetened cake is leavened with yeast and flavored with butter, milk, and dried fruits. Slice off a piece for breakfast, snack or afternoon tea!

Kugelhopf Recipe

raisins

cherries

dark rum

milk

dry active yeast

g sugar

unsalted butter (room temperature)

Soaker (see above)

Butter (for the pan)

Mix the soaker: Combine all the ingredients for the soaker in a covered container. Mix to moisten and set aside at room temperature. Let sit overnight or longer, shaking or stirring every few days. 

Make a quick sponge: 30 minutes before you want to mix the dough, combine all ingredients for the quick sponge (flour, milk, yeast) in a small bowl and let sit at room temperature for 20-30 minutes. 

Mix the dough: 

In the bowl of a stand mixer fitted with the dough hook attachment, combine all-purpose flour, sponge (yeast mixture), milk, egg, sugar, butter and salt. Mix on low to combine then increase speed to medium to develop gluten. 

Once the dough is shiny, smooth, pulls away from the sides and you can pull a window pane, reduce to low speed and incorporate the soaker. 

Turn out into an oiled bowl, cover and bulk ferment (proof) for 1 ½  hours in a warm place (78°F) or longer if it is cooler. Fold the dough to degas after 45 minutes. 

Pre-shape round by folding all 4 corners into the center, flipping it over (seam side down) and tightening into a ball by pulling towards  you with both hands. 

Cover with plastic wrap and let it bench rest 10-15 minutes to relax the gluten. 

Final shape into a round boule by flipping the seam side up, folding all 4 corners into the center. Flip it back over seam-side down and tighten into a ball with a smooth top by pulling towards you with both hands. Let rest 10 more minutes before poking the hole in the center.

Prepare a kugelhopf cake pan by brushing with softened butter and placing a blanched whole almond in each of the peaks at the bottom of the mold. 

Poke a hole in the center and place it seam-side up in the prepared cake mold. Final proof for 1 ½ - 2 hours at room temperature until light and airy. 

Bake in a preheated oven set to 350°F for 40-45 minutes. 

Cool 15 minutes in the pan before flipping out to cool completely on a wire rack. 

Once cool, dust with powdered sugar, slice and serve. 

I don't have the traditional pan, but I did use a standard bundt pan, and it was still beautiful! I always thought that this recipe would be too difficult to make at home, but all the photos and tips really made it accessible. Thank you!

Kugelhopf recipe with step-by-step photos. 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.

g prunes

ml Armagnac (or warm water)

300 g white bread flour

g caster sugar ((superfine sugar))

g instant dried yeast (see Kitchen Notes)

ml milk

If you are using prunes, chop the prunes into 1 cm pieces.

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.

To prepare the dried fruit

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.

With the motor still running, add the butter a bit at a time.

Mix on medium speed for 5 minutes until the butter is thoroughly incorporated into the dough.

To make the dough

Place the dough into a lightly oiled large bowl.

Cover with a clean towel and leave it somewhere warm until it has doubled in size (about 1 hour). Alternatively, you can place the bowl in the fridge and let the dough rise slowly overnight. (See Kitchen Notes below)

Meanwhile, generously butter a kugelhopf mould, about 20 cm or 8 inches wide.

Place a whole almond in each of the grooves at the bottom of the kugelhopf mould.

Proving the dough the first time

When the dough has doubled in size, punch it back lightly to knock out the air.

Drain the prunes and lightly knead them into the dough.

Shape the dough into a ball and poke a hole through the middle.

Place the dough into the mould, and make sure that the middle of the mould is visible.

Make the egg wash by lightly beating together the egg and milk.

Lightly brush the dough with some egg wash.

Shaping the dough

Cover with a clean tea towel and, again, leave it somewhere warm to double in size (about 45 minutes). (See Kitchen Notes below)

Once the dough has doubled in size, preheat the oven to 200°C (390°F) (without fan).

Proving the dough the second time

Brush the dough with some more egg wash and bake for about 25-30 minutes, or until a skewer inserted in the middle comes out clean.

If the kugelhopf is browning too quickly during the baking time, cover it loosely with some foil.

Remove the kugelhopf from the oven and leave it to cool in the mould for 10 minutes before turning it out on a wire rack.

Serve warm or at room temperature.

Baking the kugelhopf

Excellent!  The crumb is soft, moist and a bit airy.  I used a bundt pan but would use an 8x4-inch pan for a taller loaf another time.  The only change I made to the recipe was to add cardamom, orange zest, and vanilla.  I also omitted the egg wash and made a hot glaze to brush over the kugelhopf when it came out of the oven.  The dough was slow to rise.  The first rise at room temperature was almost 3 hours.  I proofed the dough in the pan overnight in the fridge.  It hadn't doubled by morning, but was doubled after sitting at room temperature for 3 hours.  Thank you for posting!

Just tried this recipe and it was AMAZING. I bought a kugelhopf pan from Strasbourg 10 years ago, tried baking a kugelhopf once but it was so complicated and ended up sticking to the pan. Gave up after that and my pan sat decorating my kitchen shelf for a decade... Fast forward today when I decided to tackle it again. Came across this recipe and was amazed at how fuss free it was and how quickly it came together. Glad to say it slid out of the pan easily and itt's been out of the oven just half an hour but my toddler and I have already devoured a third of it. Gonna be making this on repeat for the rest of this Christmas season for sure!!

Absolutely delicious recipe! We finished the kugelhopf at brunch today so I guess it was a success!

Hello there!
I tried the recipe, leaving the dough rise over night, for me it's more convenient that way, and the final texture was great. I plan to make it again this weekend and I was wondering if fresh fruit, maybe cherries, would be suitable. What do you think?

Hi... I just want to say that this Kugelhopf recipe is the best ever. I made this almost every week... My husband loves it so much. Sometimes i replace the raisins with chocolate or cheese... And it's also good. Thank you for sharing this recipe. Love it so much...

Hi, was wondering if you could share where you purchased your mould? Thank you.

Oh my goodness this look absolutely amazing! It truly looks delicious!

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Traditional Gugelhupf (Kugelhopf)

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