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
