Go Back

Kugelhopf

Kugelhopf (also called Kugelhupf, Gugelhupf) is a sweet and light bread with a cake-like texture. It also contains raisins and almonds and is somewhat like a brioche though not as rich. Some people refer to it as a yeasted cake, but I feel that this is definitely a bread even though it has a cake li
Print Recipe Pin Recipe
Course breads
Cuisine austrian
Servings 8 portion

Ingredients
  

For the sponge:

  • 1/2 cup milk warm
  • 2 1/2 tsps active dry yeast
  • 3/4 cup all purpose flour

For the dough:

  • 1/2 cup golden raisins
  • 2 tbsps orange juice unsweetened
  • 3 tbsps salted butter , at room temperature
  • 3 tbsps sunflower oil
  • 3 tbsps sugar
  • 2 tsps lemon zest
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 1 xbc cups all purpose flour
  • 1/4 cup almonds toasted , blanched and chopped

For the glaze:

  • 1/4 cup sugar
  • 1/2 cup orange juice unsweetened
  • 2 tbsps ground almonds

Instructions
 

  • Soak the raisins in the orange juice and keep aside.
  • Mix the ingredients for the sponge and all let it rise till bubbly (in about 20 minutes).
  • Beat the butter and sugar, for about 3 minutes, till fluffy. Beat in the lemon zest and vanilla and then the egg yolk. Scrape down the sides and beat for another minute.
  • I donu2019t have a stand mixer so I used my hand-held one. At this point I changed to the dough hooks.
  • Drain the raisins and add the orange juice. Add the sponge and mix well. Then add in the flour and mix well for 2 minutes on low speed. Let the dough rest for about 10 minutes.
  • Now beat on medium speed for another 2 minutes until the dough is smooth and elastic.
  • Add the raisins and chopped almonds and beat till well mixed. The dough will be very sticky.
  • Scrape the dough out into a buttered bowl and turn the dough so it is completely covered in butter. Cover the bowl and allow the dough to rise till it has just started puffing up (about 20 minutes).
  • Scrape the dough out into a well buttered 6 to 8 cup bundt pan (or kugelhopf mould, if you have one), cover and allow it to rise till double.
  • Bake at 190C (375F) for about 35 to 45 minutes (mine was done in 35 minutes) till well risen and deep golden in colour. Remove from the oven and unmould after 10 minutes. Cool completely on a rack.
  • To make the glaze, Place the sugar and orange juice over medium heat. Stir and take of the heat once the sugar has dissolved. Add the powdered almonds. Mix and then brush liberally all over the Kugelhopf.
  • Slice and serve with coffee.