Kugelhopf Recipe

5 from 3 votes

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!

Prep Time45

Cook Time40

Total Time1 25

Course: Yeasted Cake

Cuisine: European

Keyword: fruit cake, Kugelhopf, yeast cake

Servings: Slices

Author: Lindsey Farr

Ingredients

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

US Customary - Metric

Instructions

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.

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 or for the most consistent results, 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.

Nutrition