Classic Alsatian Kugelhopf Recipe

Ingredients

  • 500 grams of all-purpose flour
  • 100 grams of granulated sugar
  • 10 grams of salt
  • 20 grams of fresh yeast
  • 180 milliliters of warm milk
  • 150 grams of unsalted butter, at room temperature
  • 3 large eggs
  • 150 grams of raisins
  • 3 tablespoons of rum
  • 1 tablespoon of grated lemon zest
  • 100 grams of blanched almonds
  • Extra butter and flour for preparing the mold
  • Powdered sugar for dusting

Steps and instructions

  1. In a small bowl, soak the raisins in the rum.
  2. In another bowl, mix the yeast with a little warm milk and let it settle for about 10 minutes until it becomes frothy.
  3. In a large mixing bowl, combine the flour, sugar, and salt.
  4. Create a well in the middle of the flour mixture. Pour the yeast mixture, remaining warm milk, beaten eggs, and grated lemon zest into the well.
  5. Begin to combine the ingredients in the bowl, gradually incorporating the dry ingredients into the wet. Continue until a sticky dough forms.
  6. Add the softened butter into the dough, a little at a time, while continuing to knead.
  7. Once all the butter is incorporated, add the rum-soaked raisins into the dough and knead until evenly distributed.
  8. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours or until it doubles in size.
  9. Once the dough has risen, punch it down to release the air. Shape the dough to fit into your Kugelhopf mold.
  10. Butter and flour your Kugelhopf mold. Place the blanched almonds at the bottom of the mold and then add the dough.
  11. Let the dough rise again in the mold until it reaches the top, about 1 hour.
  12. Preheat the oven to 180°C (350°F). Bake the Kugelhopf for about 45 minutes or until golden brown and a skewer inserted into the center comes out clean.
  13. Once done, let the Kugelhopf cool in the mold for about 10 minutes. Then, turn it out onto a wire rack to cool completely.
  14. Before serving, dust the Kugelhopf with powdered sugar.

Tools for making

Recipe variations

  • Replace the raisins with dried cranberries or chopped dried apricots.
  • Add a teaspoon of cinnamon or cardamom to the dough for a spiced flavor.
  • Replace the all-purpose flour with whole wheat flour for a healthier version.
  • Use almond flour or hazelnut flour instead of all-purpose flour for a nuttier taste.
  • Add chopped nuts like almonds, walnuts, or pecans to the dough for added crunch.
  • Add a handful of chocolate chips or chunks to the dough for a chocolate twist.
  • Instead of rum, soak the raisins in orange juice or apple juice.
  • Add a tablespoon of vanilla extract to the dough for a more pronounced flavor.
  • Try using a mix of different dried fruits, such as currants, sultanas, and chopped dates.
  • Make it gluten-free by using a gluten-free flour blend instead of all-purpose flour.
  • For a savory variation, omit the sugar and raisins, and instead add grated cheese and herbs to the dough.

Recipe overview

Indulge in the traditional Alsatian delicacy, Kugelhopf, a delightful sweet yeast bread that's studded with rum-soaked raisins and topped with blanched almonds and a dusting of powdered sugar. Originating from Alsace, a region located in northeastern France, Kugelhopf is known for its distinctive ring shape, created by baking the dough in a specialized fluted pan. The result is a bread that's golden brown on the outside, soft and buttery on the inside, with a delightful hint of citrus from the grated lemon zest. Baking Kugelhopf at home is a labor of love, but don't be daunted by the lengthy preparation time. Much of it is passive as the dough needs to rise twice before baking. If you're a fan of brioche or challah, you'll adore Kugelhopf, as it bears a similar tenderness and richness. Get ready to fill your kitchen with the heavenly aroma of baking bread, and impress your family and friends with a beautiful and delectable Kugelhopf. Enjoy it fresh out of the oven or toasted the next day, it's a treat you'll want to make again and again!

Common questions

  1. Can I use instant yeast instead of fresh yeast?
  2. Yes, you can substitute an equal amount of instant yeast for fresh yeast in this recipe.
  3. Can I use a different type of flour?
  4. All-purpose flour works best for this recipe, but you can experiment with other types of flour such as bread flour or cake flour if desired.
  5. Can I use a different type of alcohol instead of rum?
  6. Yes, you can use other types of alcohol such as brandy or cognac as a substitute for rum.
  7. Can I omit the raisins?
  8. Yes, if you prefer not to use raisins, you can omit them from the recipe. The Kugelhopf will still turn out delicious.
  9. How should I store the Kugelhopf?
  10. Once completely cooled, store the Kugelhopf in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
  11. Can I make this recipe without a Kugelhopf mold?
  12. Yes, if you don't have a Kugelhopf mold, you can use a bundt pan or any other similar-shaped mold. Just make sure to grease and flour the pan well before adding the dough.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the ingredients and kneading the dough.
  • Kugelhopf Mold - A special decorative mold used for baking the Kugelhopf cake in its distinctive shape.
  • Kitchen Towel - To cover the dough while it rises.
  • Wire Rack - Used for cooling the Kugelhopf after baking.
  • Skewer - To test the doneness of the cake by inserting it into the center.
  • Powdered Sugar Shaker - For dusting the Kugelhopf with powdered sugar before serving.

Origin stories

The Kugelhopf, a crown-like, yeast-based cake, carries a rich tapestry of stories from the heart of Europe. It is believed to have originated from the Alsace region, a cultural crossroad between France and Germany, and its history dates back to the Roman times. Legend has it that the iconic mold shape was inspired by the turbans worn by the Three Magi, who were said to have passed through Alsace on their way to Bethlehem. Over time, the Kugelhopf became a staple in celebrations and family gatherings, each occasion marked by the sweet scent of freshly baked dough, rum-soaked raisins, and toasted almonds. Today, it continues to evoke a sense of comfort and nostalgia, a testament to the enduring charm of traditional European baking.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.