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! 

A whole kugelhopf cake with two slices cut, showcasing the texture.

Why You Will Love this Kugelhopf Recipe

  • Moist, flavorful yeasted cake.  
  • A quick sponge rises the cake faster and more flavorfully. 
  • Enriched with milk, butter and an egg. This makes the crumb tender and soft. The added fat and sugar will keep the cake moist longer. 
  • A professional recipe by a pastry chef. This is the same recipe that I made in professional bread school except we would make batches of 16.

Table of contents

Professional Tips for Making Kugelhopf

  • A soaker adds moisture and flavor to the cake. Soaking the dried fruit keeps them from stealing moisture from the cake dough. Instead their flavor intensifies and will add moisture back into the cake particularly as it sits.  
  • Bake in a kugelhopf mold for the most traditional looking cake. You can also bake it in a standard 12 cup bundt pan. The peaks of a kugelhopf mold are more pronounced and have a slight swirl to them. It is also not as wide at the base and is taller than a typical bundt. 
  • Don’t skip the sponge. A sponge is when a small portion of the flour and liquid in a bread recipe are mixed with the yeast and allowed to ferment. This activates the yeast further than simply hydrating them by giving them food in the form of flour. Not only will this speed up the proofing process, it will develop more flavor.
Kugelhopf with a golden, evenly baked crust, perfect for slicing.

What is Kugelhopf?

Gugelhupf or kugelhopf is a yeasted cake that has a similar texture to brioche but contains less butter and sugar. It traditionally contains a small amount of dried fruit, is baked in a kugelhopf mold with almonds at the peaks, and is served upside down, dusted with powdered sugar. 

The origins are somewhat debated. They bake a similar cake in the Alsace region of France, Germany, Switzerland and Austria. Traditional kugelhopf cakes must be leavened with yeast, not baking powder or soda.

Ingredients & Substitutions

Ingredients for kugelhopf laid out on a white marble counter.
  • Dried Fruit: I used dried cherries and raisins but you can use any dried fruit that you like. Dried, chopped apricots or dates could be a welcome addition. 
  • Dark Rum: I soaked the dried fruit in dark rum, which adds extra flavor and moisture but you could also use apple cider or orange juice. 
  • All-Purpose Flour: All-purpose flour has just enough gluten to develop a network strong enough to trap the air produced by the yeast but delicate enough to be tender and soft. Cake flour would make a dense bread because it can’t hold in the air, while bread flour would be tougher and chewy rather than tender. 
  • Milk: I used whole milk for this bread because it adds flavor, moisture and a little extra fat. 
  • Dried Active Yeast: Active dry yeast or twice the amount of fresh yeast are perfect for leavening the cake and developing flavor. 
  • Large Egg
  • Granulated Sugar
  • Unsalted Butter 
  • Kosher Salt
  • Blanched Whole Almonds: Traditionally blanched, whole almonds decorate the top of the kugelhopf. Put them in the peaks of the pan before you add the batter/dough.
  • Powdered Sugar: The cake is traditionally intended to be served alongside a beverage for dipping and is simply dusted with confectioners’ sugar. Modern recipes add moisture by soaking in a simple sugar syrup. 

See the recipe card for full information on ingredients and quantities.

Possible Variations

  • Use a different alcohol: Other traditional recipes use French brandies like Armagnac or Cognac. You could use any alcohol that you enjoy, even Bourbon or whiskey! You could use the alcohol to impart an untraditional flavor by using Grand Marnier, Chambord, Kirsch, Amaretto or Frangelico. 
  • Add zest or extract: Try adding lemon zest or orange zest to the sugar before mixing. You could also use citrus juice in the soaker to add more flavor. Some add vanilla extract to the dough, but that isn’t traditional. 
  • Make a richer dough. The oldest recipes call for larger quantities of butter or lard, egg yolks and even heavy cream in place of milk. This makes an extra rich and moist cake. Butter adds the best flavor, but it does dry out baked goods unlike lard.

How to Make Traditional Kugelhopf

Use these instructions to make traditional kugelhopf.

Step 1: 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. 

Step 2: 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: 

Step 3: 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. 

Step 4: 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. 

A quick sponge mix in progress, forming the foundation of the dough.
Kugelhopf ingredients arranged in a silver bowl for mixing.
The kugelhopf dough has a shiny, smooth surface, indicating a well-kneaded dough.

Step 5: 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. 

Dough being mixed with a soaker, integrating flavors evenly.
Kugelhopf dough turned out in an oiled bowl, ready for shaping.
Kugelhopf dough proofing in a clear bowl to monitor rise.

Step 6: 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. 

Step 7: Cover with plastic wrap and let it bench rest 10-15 minutes to relax the gluten. 

Step 8: 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.

Kugelhopf dough in its preshape form, set for final shaping.
Kugelhopf dough being tightened into a ball, creating a smooth texture.
Kugelhopf dough formed into its final shape, ready for proofing.

Step 9: 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. 

Step 10: 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. 

Pan prepared for baking kugelhopf, ready for dough placement.
Kugelhopf dough positioned in a baking pan, prepared for proofing.
Kugelhopf dough in its final proofing stage, showing slight rise.

Step 11: Bake in a preheated oven set to 350°F for 40-45 minutes. 

Step 12: Cool 15 minutes in the pan before flipping out to cool completely on a wire rack. 

Step 13: Once cool, dust with powdered sugar, slice and serve. 

Kugelhopf baked in its pan, ready to be turned out for cooling.
Fully baked kugelhopf cake completed and ready for serving.

Frequently Asked Questions

How to store kugelhopf?

Store baked and cooled kugelhopf in an airtight container at room temperature for a week. The cake will keep for longer but it will slowly dry out. I find that it is best the day it is baked. Store in the freezer for up to a month.

Can I bake kugelhopf in a bundt pan?

You can bake kugelhopf in a bundt mold if you do not have a traditional kugelhopf mold. They are typically wider and not as deep as kugelhopf pans, but the cake will still be excellent.

How do you reheat it?

This cake is typically served at room temperature or warm from the oven but you can also warm it gently in an oven or even toast it.

How to serve kugelhopf?

Traditional kugelhopf is meant to be served with afternoon tea or coffee. It is lightly sweetened, so it is also excellent at breakfast and as an afternoon snack. Serve with butter and a dollop of jam if desired.

Kugelhopf dusted with powdered sugar, adding a decorative touch.

If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!

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Fully baked kugelhopf cake completed and ready for serving.

Kugelhopf Recipe

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  • Author: Lindsey Farr
  • Prep Time: 45 minutes
  • Soaking or Proofing: 4 hours
  • Cook Time: 40 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 1 yeast-leavened cake 1x
  • Category: Yeasted Cake
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian
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Description

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!

Ingredients

Scale

Soaker:

  • 80 g raisins
  • 53 g dried cherries
  • 29 g dark rum

Quick Sponge:

  • 88 g all-purpose flour
  • 49 g milk, warmed
  • 2 teaspoons dry active yeast

Final Dough:

  • 238 g all-purpose flour
  • quick sponge (see above – all of it!)
  • 114 g milk
  • 1 large egg
  • 50 g granulated sugar
  • 82 g unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • Soaker (see above)
  • Butter, for the pan
  • 10–12 blanched whole almonds
  • confectioners’ sugar

Instructions

  1. 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. 
  2. 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: 

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Cover with plastic wrap and let it bench rest 10-15 minutes to relax the gluten. 
  6. 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.
  7. 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. 
  8. 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. 
  9. Bake in a preheated oven set to 350°F for 40-45 minutes. 
  10. Cool 15 minutes in the pan before flipping out to cool completely on a wire rack. 
  11. Once cool, dust with powdered sugar, slice and serve. 

 

Notes

Yield – 1 yeast-leavened cake

Measurements – I left the primary measurements in grams, because that is how this recipe was developed. The volume measurements are a close approximation, but if multiplying, I recommend using the metric measurements. 

Storage – Store cooled kugelhopf in an airtight container at room temperature for a week. The cake will keep for longer but it will slowly dry out. I find that it is best the day it is baked. Store in the freezer for up to a month.

Before You Go

I hope you enjoyed this professional chef created recipe. Check out our other delicious cake recipes!