Kugelhopf | How to make Kugelhopf

By Trisha Rudra  |  8th Jun 2016  |  
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  • Kugelhopf, How to make Kugelhopf
  • Prep Time

    4

    Hours
  • Cook Time

    25

    mins
  • Serves

    8

    People

16

0





About Kugelhopf

A Gugelhupf, Guglhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian marble cake or Bundt cake.

The delicious and mouthwatering Kugelhopf is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Kugelhopf is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Kugelhopf. Trisha Rudra shared Kugelhopf recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Kugelhopf. Try this delicious Kugelhopf recipe at home and surprise your family and friends. You can connect with the Trisha Rudra of Kugelhopf by commenting on the page. In case you have any questions around the ingredients or cooking process. The Kugelhopf can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Kugelhopf with other users

Kugelhopf

Ingredients to make Kugelhopf

  • All-purpose Flour – 3 & 3/4 cup or 470 gm
  • Active dry yeast – 1 & 1/2 tsp
  • Warm water – 1/2 cup
  • Whole milk – 1 cup
  • Unsalted butter – 7 tbsp + extra for greasing, cut into cubes and softened
  • Granulated sugar – 6 tbsp
  • Salt – 1 tsp (skip if using salted butter)
  • Eggs – 2 large, room temperature
  • Golden raisins – 1 & 1/2 cups
  • Finely grated lemon or orange zest – 1 tbsp
  • Blanched almonds or halved walnuts- about 20 (for decoration, optional)
  • Powdered/Icing sugar – for sprinkling on top of cake

How to make Kugelhopf

  1. Proof the yeast; warm 1/2 cup of water, and sprinkle the yeast and a pinch of sugar on top. Let this stand for 10 to 15 minutes, until you see bubbles/froth or foam on top.
  2. Sieve the flour and salt into a large bowl. Heat the milk in a sauce on a low flame, and add the butter (cubed) and sugar, until it is dissolved.
  3. Use an electric beater and set it on low. Make a well in the flour and pour the yeast, and start the mixer.
  4. With the beater on, add the milk-butter-sugar mixture in a slow, steady stream, and then the eggs, one by one.
  5. Mix everything well. The dough will be very sticky. Add the raisins, and give the dough a final mix.
  6. Meanwhile, keep your Kugelhopf or Bundt pan ready by greasing it very well with butter.
  7. Using a ladle or scoop, place the dough inside the pan. The dough will be very elastic, so take your time and fill the pan well.
  8. Tap the pan on the counter a few times, and then, cover the top with a damp kitchen towel or oiled parchment paper.
  9. Leave this to rest for 2 hours in a warm, draught-free place of your kitchen. After 2 hours, the dough will have doubled in size.
  10. Pre-heat oven to 400 F or 200 C, and bake the cake for 15 mins, and then, covering it with a foil, bake for 20 to 25 minutes.
  11. Check with a skewer, and when done, cool in pan for 5 minutes and invert on to a serving plate.
  12. Dust spiced sugar or powdered or brown sugar on top. Serve warm with butter or jam on the side.

My Tip:

This cake, which is more like a bread, is traditionally made in a Kugelhopf pan, but the lack of one doesn’t mean you can’t make it. Use a Bundt pan, and you’ll have the same effect

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