Kugelhopf
Updated Oct. 11, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 25 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup raisins
- ⅓cup Cognac
- ½cup plus 3 tablespoons sugar
- 1package active dry yeast
- 1¼cups warm milk
- ¾teaspoon salt
- 4¼cups flour (approximately)
- 5ounces plus 1 tablespoon soft unsalted butter
- ¾cup blanched slivered almonds
- Confectioners' sugar
Nutritional analysis per serving (14 servings)
372 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 8 grams protein; 142 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the raisins with the Cognac and 3 tablespoons of the sugar in a small saucepan and set aside.
- Step 2
Mix the yeast with ¼ cup of the milk in a large bowl and set in a warm place for about 5 minutes, until it becomes frothy. Stir in the remaining milk and sugar. Add the salt and 2 cups of the flour.
- Step 3
Beat the dough by hand or machine, adding all but ¾ cup of the flour. Beat in all but 1 tablespoon of the butter, a tablespoon at a time. Knead in enough of the remaining flour to make a dough that is soft but not sticky and is very elastic. Kneading should take 2 to 3 minutes by machine, or about 6 minutes by hand.
- Step 4
Heat the raisin mixture and cook just until most of the Cognac has evaporated.
- Step 5
Place the dough on a lightly floured surface and pat into a flattened rectangle. Spread the raisins on it, fold the dough over and knead a couple of minutes by hand to incorporate the raisins.
- Step 6
Heavily butter a two-quart kugelhopf pan or a 10-inch bundt pan with the remaining tablespoon of butter and sprinkle with the almonds, turning the pan so they adhere to its interior. Place the dough in the pan, breaking a hole in the center to accommodate the tube. Set aside, lightly covered, and let rise 1½ to 2 hours.
- Step 7
Punch dough down in the pan. Let rise again, 45 minutes to 1 hour.
- Step 8
Preheat oven to 375 degrees. Bake the cake for about 45 minutes, until nicely browned. Allow it to cool completely in the pan, then unmold. Dust with sifted confectioners' sugar before serving.
Private Notes
Comments
excellent recipe. I would do first rising in the mixing bowl, then put it in the kugelhopf mold for the second--in a warm kitchen some of the butter and almonds on the mold became incorporated into the dough. Also, it was difficult to pop all the large air bubbles in the mold. I preheated oven to 375, then turned it down to 350 when I put the cake in, and still had to put foil on the top to keep it from burning, would go with a well preheated 350 the next time.
It is correctly called Gugelhupf
5 oz or tbs of butter?
It is correctly called Gugelhupf
excellent recipe. I would do first rising in the mixing bowl, then put it in the kugelhopf mold for the second--in a warm kitchen some of the butter and almonds on the mold became incorporated into the dough. Also, it was difficult to pop all the large air bubbles in the mold. I preheated oven to 375, then turned it down to 350 when I put the cake in, and still had to put foil on the top to keep it from burning, would go with a well preheated 350 the next time.
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