Kugelhopf
Featuring rum or kirsch-soaked raisins, whole almonds and a dusting of confectioner's sugar, this traditional Kugelhopf recipe makes for a fantastic holiday treat!
Servings: 12 servings
Calories: 390kcal
Ingredients
- ¾ cup raisins
- 2 Tbsp kirsch or dark rum
- 2 Tbsp warm water
- 3¾ cups all-purpose flour
- 1½ tsp active dry yeast
- ¼ cup granulated sugar
- 1 tsp salt
- 1 cup heavy whipping cream
- 1 large egg
- ¾ cup unsalted butter room temperature
- 2 tsp orange zest can use lemon zest
- ¼ cup whole almonds
- 1 Tbsp confectioner’s sugar
Instructions
- Using a small bowl, stir together the raisins, kirsh or rum and water; let soak for at least 30 minutes.
- Using the bowl of a stand mixer fitted with the paddle attachment, add flour, yeast, sugar, salt and heavy whipping cream. Mix on low speed for 1 minute and then increase speed to medium speed for 3 more minutes.
- Add egg; mix on low speed until well combined.
- Add butter; mix on low speed until well combined.
- Drain raisins and add to the mixing bowl along with orange or lemon zest; mix on low speed until well combined. (Tip: Scrape down sides of the bowl to ensure the dough is well mixed.)
- Place dough in a greased bowl and cover with a dry kitchen towel; place bowl in a warm place and let dough rise for 1½ hours, or until approximately doubled in size.
- Transfer dough onto a lightly floured cutting board; fold dough several times and place back in bowl. Cover with dry towel and let rise for 45 more minutes.
- Soak almonds in hot water for 1 minute.
- Grease a traditional kugelhopf mold or Bundt pan. Drain almonds and place 1 almonds into each depression in the bottom of the mold. (If using a Bundt pan, place almonds in the grooves of the pan.)
- Using your hands, make a hole in the center of the dough. (Note: The hole should be large enough to go around the center of the kugelhopf mold or Bundt pan.) Place dough into prepared mold or pan.
- Cover with a dry towel and let rise for 45-90 more minutes, or until dough rises and mostly fills the pan.
- Preheat oven to 350°F.
- Bake for 45-50 minutes, or until top is golden brown.
- Immediately turn kugelhopf out onto a wire rack; let cool completely.
- Before serving, dust the top lightly with confectioner’s sugar.
Nutrition
Calories: 390kcal | Carbohydrates: 44g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 210mg | Potassium: 180mg | Fiber: 2g | Sugar: 6g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
