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Photo of Kugelhopf by Trisha Rudra at BetterButter


Trisha Rudra
240 minutes
Prep Time
25 minutes
Cook Time
8 People
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A Gugelhupf, Guglhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian marble cake or Bundt cake.

Recipe Tags

  • Scandinavian
  • Non-veg
  • Medium
  • Christmas
  • Baking
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 8

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


  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.

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