Kugelhopf | How to make Kugelhopf
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Part bread, part cake, Kugelhopf is one of the most popular Austrian desserts, and a classic for afternoon teas and Sunday breakfasts, at home or in Vienna’s Coffeehouses. According to James Beard, this recipe was supposedly one that Marie Antoinette took with her from Austria to France, where it became a treasured staple of Alsatian cuisine. Serve it as you would a coffee cake; it is delicious with butter and honey, toast it or serve with fresh fruits and a dollop of whipped cream.
Kugelhopf, a deliciously finger licking recipe to treat your family and friends. This recipe of Kugelhopf by Namita Tiwari will definitely help you in its preparation. The Kugelhopf can be prepared within 60 minutes. The time taken for cooking Kugelhopf is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Kugelhopf step by step. The detailed explanation makes Kugelhopf so simple and easy that even beginners can try it out. The recipe for Kugelhopf can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kugelhopf from BetterButter.
Ingredients to make Kugelhopf
- For the Sponge:
- 1/4 cup warm milk
- 1 1/4 teaspoon instant dry yeast
- 1/3 cup all-purpose flour
- For dough :
- 1/4 cup raisins
- 1/2 tablespoon rum
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons sugar
- 1 large egg yolk
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup toasted almonds
- 1/4 cup toasted sliced almonds
- For the Syrup:
- Boil ¼ cup water and sugar till sugar dissolves.
- Add 1 teaspoon orange blossom water.
How to make Kugelhopf
My Tip:Add candied orange / candied lemon peels in place of zest. If you do not have orange blossom water, plain syrup will also do.