📝 About This Recipe
Hailing from the picturesque border regions of Alsace, France, the Kugelhopf is a majestic, yeast-leavened cake that strikes the perfect balance between a rich brioche and a delicate sponge. This iconic ring-shaped pastry is characterized by its signature fluted form, a golden crust adorned with whole almonds, and a tender interior studded with rum-soaked raisins. It is the ultimate centerpiece for a leisurely Sunday brunch, offering a buttery, sophisticated sweetness that has graced European breakfast tables for centuries.
🥗 Ingredients
The Fruit Maceration
- 1/2 cups Golden raisins (or dark sultanas)
- 2 tablespoons Dark rum (warmed slightly)
- 1 tablespoon Warm water
The Yeast Starter (Leaven)
- 1/2 cups Whole milk (lukewarm, about 105°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cups All-purpose flour (sifted)
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1/2 cups Granulated sugar
- 1 teaspoon Fine sea salt
- 3 Large eggs (at room temperature, lightly beaten)
- 3/4 cups Unsalted butter (very soft, cut into cubes)
- 1 tablespoon Lemon zest (from one organic lemon)
The Mold and Garnish
- 20-25 pieces Whole blanched almonds
- 1 tablespoon Unsalted butter (melted, for greasing the mold)
- 2 tablespoons Confectioners' sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, combine the raisins, warm rum, and warm water. Let them soak for at least 30 minutes to plump up, then drain and pat dry before using.
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2
Prepare the yeast starter: In the bowl of a stand mixer, whisk together the lukewarm milk and yeast. Stir in 1/2 cup of flour to form a thick paste. Cover and let sit in a warm spot for 15-20 minutes until bubbly and doubled in size.
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3
To the starter, add the remaining 3 cups of flour, sugar, salt, beaten eggs, and lemon zest. Use the dough hook attachment on low speed to combine until a shaggy dough forms.
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4
Increase the speed to medium and begin adding the softened butter, one cube at a time. Ensure each piece is incorporated before adding the next. This process should take about 5-7 minutes.
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5
Continue kneading on medium speed for another 8-10 minutes. The dough will be very soft and slightly sticky, but it should eventually pull away from the sides of the bowl and look silky and elastic.
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6
Gently fold in the soaked raisins by hand or on the lowest mixer speed until evenly distributed.
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7
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area until doubled in size, about 1.5 to 2 hours.
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8
Thoroughly brush a 10-cup Kugelhopf or Bundt pan with melted butter. Place one whole almond in each of the deep flutes at the bottom of the pan.
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9
Gently punch down the risen dough. Form it into a ball, poke a hole in the center with your thumb, and place it into the prepared mold, evening out the top.
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10
Cover the mold with a clean kitchen towel and let it rise a second time until the dough reaches the rim of the pan, about 1 hour.
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11
Preheat your oven to 375°F (190°C). Once preheated, place the mold in the center of the oven and immediately reduce the temperature to 350°F (175°C).
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12
Bake for 40-45 minutes. If the top begins to brown too quickly, tent it loosely with aluminum foil. The Kugelhopf is done when a skewer inserted comes out clean and the internal temperature reaches 190°F.
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13
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
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14
Once cooled, dust generously with confectioners' sugar before slicing into wedges.
💡 Chef's Tips
Ensure your butter is truly soft (mayonnaise consistency) but not melted for the best emulsion into the dough. If you don't have a traditional clay Kugelhopf mold, a heavy-duty cast aluminum Bundt pan works beautifully. Don't rush the rising times; yeast doughs enriched with butter and eggs need patience to develop flavor and lift. For an extra touch of luxury, soak the raisins in Kirsch (cherry brandy) instead of rum. To revive a day-old Kugelhopf, slice and lightly toast it, then spread with salted butter.
🍽️ Serving Suggestions
Serve warm with a generous dollop of crème fraîche and fresh apricot preserves. Pair with a chilled glass of Alsatian Gewürztraminer for a traditional regional experience. Accompany with a strong café au lait or a thick hot chocolate for a cozy winter breakfast. Serve alongside fresh seasonal berries to cut through the richness of the buttery crumb. For a savory-sweet twist, pair a slice with a piece of aged Gruyère cheese.