Classic Kugelhopf (Alsatian Yeast Cake) Recipe
Introduction
Classic Kugelhopf is a traditional Alsatian yeast cake known for its tender crumb and rich flavor. Studded with golden raisins and topped with toasted almonds, this elegant Bundt-style cake is perfect for a special breakfast or afternoon tea. Its slightly citrusy aroma and soft texture make it a delightful treat for any occasion.
Ingredients
- 8–10 whole blanched almonds (optional)
- 1 cup whole milk
- ½ cup (1 stick) unsalted butter
- ⅓ cup (67 g) granulated sugar
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 2 large eggs
- Zest of 2 large oranges
- 1 ¼-oz. envelope instant dry yeast (about 2¼ tsp.)
- 3⅔ cups (458 g) all-purpose flour, plus more for dusting
- 1½ cups (about 255 g) golden raisins
- Nonstick vegetable oil spray (for pan)
- Powdered sugar (for serving; optional)
Instructions
- Step 1: Place a rack in the middle of the oven and preheat to 350°F (175°C). Toast the almonds, if using, on a small rimmed baking sheet until golden, about 8–10 minutes. Set aside.
- Step 2: In a small saucepan over medium heat, combine the milk, butter, sugar, and salt. Stir often until the sugar dissolves, about 4 minutes. Remove from heat and let cool until just barely warm, about 5 minutes.
- Step 3: Transfer the milk mixture to the bowl of a stand mixer. Add the eggs, orange zest, and yeast; mix with a fork until combined. Attach the dough hook and add the flour. Mix on low speed until a smooth but sticky dough forms, about 12–15 minutes.
- Step 4: Add the golden raisins and mix on low speed just until evenly distributed, about 4 minutes.
- Step 5: Turn the dough out onto a lightly floured surface. Knead briefly to bring it together and redistribute any raisins in large clumps. Shape the dough into a ball.
- Step 6: Generously spray your kugelhopf pan or Bundt pan with nonstick vegetable oil spray. Place the toasted almonds, if using, into each depression in the bottom of the pan.
- Step 7: Poke a hole in the center of the dough ball and gently stretch it to accommodate the pan’s central tube. Place the dough into the pan, pressing lightly to fill all crevices. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- Step 8: Bake the kugelhopf in the preheated oven until a thermometer inserted into the center reads 190°F (88°C), about 40–45 minutes. The cake should be deep brown and a skewer inserted into the center should come out clean.
- Step 9: Transfer the pan to a wire rack and let cool in the pan for 5 minutes. Then invert onto the rack and cool until barely warm, about 30 minutes.
- Step 10: Just before serving, dust with powdered sugar if desired and slice with a serrated knife. Enjoy!
Tips & Variations
- For added flavor, soak the golden raisins in warm rum or orange juice for 30 minutes before adding to the dough.
- If you don’t have a kugelhopf pan, a 10–12 cup Bundt pan works well as a substitute.
- To enhance the orange aroma, consider adding a teaspoon of orange blossom water to the dough mixture.
- Make sure your milk mixture is only barely warm before adding eggs and yeast to avoid killing the yeast.
Storage
Kugelhopf can be made a day ahead and stored at room temperature, covered with a cake dome, large bowl, or kitchen towel. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven for 5–8 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use active dry yeast instead of instant dry yeast?
Yes, but activate the active dry yeast in warm milk with a pinch of sugar before adding it to the other ingredients. Adjust rising times accordingly.
What can I do if my dough is too sticky to handle?
Add flour a tablespoon at a time while kneading, but be careful not to add too much—dough should remain slightly sticky for a soft crumb.
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Classic Kugelhopf (Alsatian Yeast Cake) Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
Description
Classic Kugelhopf is a traditional Alsatian yeast cake known for its rich, buttery dough studded with golden raisins and topped with toasted almonds. This elegant cake, baked in a special kugelhopf or Bundt pan, boasts a tender crumb with a subtle orange zest aroma, perfect for breakfast or dessert.
Ingredients
Scale
For the Dough
- 1 cup whole milk
- ½ cup (1 stick) unsalted butter
- ⅓ cup (67 g) granulated sugar
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 2 large eggs
- Zest of 2 large oranges
- 1 ¼-oz. envelope instant dry yeast (about 2¼ tsp.)
- 3⅔ cups (458 g) all-purpose flour, plus more for dusting
- 1½ cups (about 255 g) golden raisins
For Garnish and Finishing
- 8–10 whole blanched almonds (optional)
- Nonstick vegetable oil spray (for pan)
- Powdered sugar (for serving; optional)
Instructions
- Toast Almonds: Place a rack in the middle of the oven and preheat to 350°F (175°C). Spread 8–10 whole blanched almonds on a small rimmed baking sheet and toast until golden, about 8–10 minutes. Remove and set aside.
- Prepare Milk Mixture: In a small saucepan over medium heat, combine 1 cup whole milk, ½ cup unsalted butter, ⅓ cup granulated sugar, and salt (2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt). Stir often until sugar dissolves, approximately 4 minutes. Remove from heat.
- Mix Dough: Transfer the warm milk mixture to a stand mixer bowl and cool until just barely warm, about 5 minutes. Add 2 large eggs, the grated zest of 2 large oranges, and the instant dry yeast. Mix lightly with a fork until combined. Add 3⅔ cups all-purpose flour. Attach the dough hook and mix on low speed for 12–15 minutes, or until a smooth but sticky dough forms. Add 1½ cups golden raisins and mix gently on low speed for 4 minutes until evenly distributed.
- Knead Dough: Turn the dough onto a lightly floured work surface. Knead briefly to combine fully and redistribute raisins from any large clumps. Shape into a smooth ball.
- Prepare Pan and Proof Dough: Generously spray a kugelhopf or 10–12 cup Bundt pan with nonstick vegetable oil spray. If using, place toasted almonds in each depression at the bottom of the pan. Poke a hole in the center of the dough ball and gently stretch it to fit over the pan’s central tube, resembling a large raisin bagel. Place dough into the pan, pressing lightly to fill all crevices. Cover the pan with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours.
- Bake Kugelhopf: With oven rack in the middle, preheat oven to 350°F (175°C). Bake the kugelhopf until deep brown and an instant-read thermometer inserted in the center registers 190°F (88°C), about 40–45 minutes. A thick wood skewer should come out clean when inserted into the center.
- Cool and Serve: Remove the pan from the oven and place on a wire rack. Let the kugelhopf cool in the pan for 5 minutes, then invert onto the rack and cool until barely warm, about 30 minutes. Dust with powdered sugar if desired before slicing with a serrated knife and serving.
- Make Ahead Tips: Kugelhopf can be made a day ahead without powdered sugar. Store covered at room temperature or freeze up to 2 months wrapped tightly in plastic wrap and foil. To serve after freezing, thaw overnight in the refrigerator and reheat in a 350°F oven for 5–8 minutes.
Notes
- If you don’t have a kugelhopf pan, a 10–12 cup Bundt pan is a suitable substitute.
- Golden raisins add sweetness and moisture, but you can substitute with regular raisins or currants if preferred.
- Ensure the milk mixture is only slightly warm before adding yeast to avoid killing the yeast.
- Proof the dough in a warm, draft-free area to ensure proper rising.
- Using a serrated knife helps cut the delicate cake without crushing it.
- For an extra touch, you can brush the baked kugelhopf with melted butter before dusting powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Alsatian
Keywords: kugelhopf, Alsatian cake, yeast cake, Bundt cake, golden raisins, orange zest, holiday bread, traditional European dessert
