Name: Kugelhopf recipe by Namita Tiwari at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Ingredients: 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.

ABOUT Kugelhopf RECIPE

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.

Ingredients Serving: 6

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.

Instructions

Stir all the ingredients of sponge in a deep bowl. Cover with a cling film and keep for 20-25 minutes till the mixture bubbles.
Soak raisins in rum. Keep aside.
Whisk together flour and salt.
Whisk butter and sugar in a large bowl till light and fluffy.
Add egg yolk. Mix. Add vanilla extract and lemon zest.
Add sponge to this mixture. Beat till the mixture becomes uniform and smooth.
Drain the raisins. Add rum to the mixture and mix well.
Add flour and keep mixing. Initially, it will be a shaggy dough, but will soon become smooth and elastic.
Add raisins and chopped almonds.
Transfer dough into a buttered bowl and turn around so that it is coated with butter. Cover and keep in a warm place till it becomes puffy, about 30 minutes.
Butter a medium size Bundt pan. Scatter sliced almonds evenly over the inside or pan. Scrape the dough into bundt pan. Spread it evenly and cover with a kitchen towel. Leave it to rise until double.
About 10 minutes before the dough is fully risen, preheat oven to 180 degrees centigrade. Bake Kugelhopf for 40 - 45 minutes until well risen and golden. Cool for 10 minutes. Remove from the pan.
Liberally brush Kugelhopf with syrup. Cool completely before serving.