I apologise for not managing to get this recipe up last night but I was all of a dither trying to get myself sorted out for my first day at work today. I’m pleased to say it went well, I think, and even better I got to go home early because of the snow! I’ve been planning to make kugelhopf (or kugelhof, gugelhof, etc.) for ages. Ever since I bought myself an earthernware kugelhopf mould in Alsace this September in fact. I finally got round to it yesterday as it was my last day of freedom!
If you don’t have a kugelhopf mould then just use anything of a similar shape and size that you have. I’m afraid this recipe does need a stand mixer aswell as the dough is rather a wet one. I usually try to avoid recipes you can’t also make by hand but I tried and it just wasn’t working.
My first challenge was finding out how to treat the mould before using it for the first time. I had been told when I bought it but I forgot exactly what was said to me, and it was in French, so I turned to Google. Google was rather disappointing as the only instructions I could find didn’t seem to make sense to me. I then had the brainwave of searching in French and lo, there it was! For reference, should you ever need to temper a new kugelhopf mould, this is what you do:
– Rub butter all over the mould, outside and in.
– Put it in a hot oven for 10 minutes.
– Remove and allow to cool. (I actually just popped it in the oven after cooking dinner and then turned off the oven and left it to cool overnight.)
– Rub with butter again.
– Into a hot oven for another 10 minutes.
– It is now ready for you to use! You can go straight from here to cooking your kugelhopf if you want.
– Never wash the mould after you start using it, just wipe it out with a damp cloth and dry gently.
Makes 1×9″ kugelhopf mould
450g plain flour, divided into 100g and 350g
200ml warm milk, divided into 2x100ml
7g sachet fast action yeast
3 tbsp kirsch
125g granulated sugar
1 tsp salt
200g butter, cut into chunks
50g flaked almonds
icing sugar to dust
– First mix together 100g flour, 100ml milk and the yeast in a large bowl (preferably the bowl of your stand mixer) and leave covered in a warm place for an hour.
– Mix the raisins and the kirsch in a small bowl and microwave for 1 minute. Allow to cool.
– After 1 hour add the rest of the milk, the eggs, sugar, salt and remaining 350g of flour.
– Mix well on a low setting until all combined.
– After 5 minutes add the butter and continue mixing until soft and smooth.
– Add the raisins and keep on mixing until well distributed throughout the dough.
– Allow the dough to rest in a warm place for 20 minutes while you prepare the mould or tin.
– Butter the inside of the mould well and press the flaked almonds into the sides.
– Scrape the dough into the mould and then leave to rise until doubled*. The dough is supposed to rise over the edge of the mould so don’t worry that it’s quite near the top already.
– About 15 minutesbefore you think the dough will have reached double heat the oven to gas mark 5.
– Once it’s ready place the mould in the oven and bake for 40-45 minutes.
– Poke it with a tooth pick to test for doneness.
– Take the mould out of the oven and allow to stand for 5-10 minutes before turning it out onto a wire rack to cook completely.
– Put on a plate and dust with icing sugar.
– Serve in slices with your afternoon tea, toast it for breakfast, nibble on it for elevenses whatever you want!
14 responses to “Kugelhopf”
First things first- I enjoyed your site very much (the chocolate brownies look delicious). Then I stumbled upon the Kugelhopf and my mother’s kitchen training kicked in. It’s actually “Gugelhupf” – as an austrian I have to know, it’s kind of national food 🙂 . If you use instant yeast you don’t have to mix it with (warm) milk, flour and sugar you just mix it with the flour. A trick I learned from my afore mentioned mother – heat the milk with the butter, sugar and maybe add a little but not necessarily 80-proof rhum. Heat until the butter is melted and let it cool down. Mix the flour with the yeast and then start adding the still warm milk and the rest of ingredients (if you like raisins) and then let the dough raise two times before processing.
Well, thank you for your kind comment.
As I said at the beginning of the post I saw this delicious concoction everywhere when I was traveling in Alsace, France, up the Route des Vins. In Alsace they call it Kugelhopf. The change is due to the difficult and turbulent history of the area and although the origin was from further east, in your neck of the woods, the language developed separately once the area was settled more permanently. Hence, Kugelhopf.
Although I agree it is often unnecessary to pre mix fast action yeast in this case it lends itself to a better flavour as it has longer to develop. Another concern was that it was freezing at the time and yeast is always more difficult in the cold. You could, by all means, simply add everything together but I feel that you often lose some of the flavour you can get from a long, slow, process. However, mixing everything and leaving overnight in the cool would probably create a similar effect if time were a consideration.
I think that as to the method every single area this is made in will have a different “right way” as with all recipes it is completely subjective. There is no “right way” to make anything, only the way that works best for you and creates something good to eat. I happen to have got the majority of this recipe from a food blog written by someone who is from Alsace and then tweaked it to my tastes so it is authentic to the area anyway. So each to their own, my Kugelhopf was, at any rate, delicious!
🙂 I didn’t know that. And you are of course right – as I should have researched it first. Thank you for the information. It is fascinating how delicious food finds it’s way around the world.
And while I am at it – one of my fondest memories of visiting Great Britain were Cornish Pasties, you don’t happen to have a recipe for them, have you?
I agree! I love how every area puts a different spin on similar things. Cornish pasties are great British food, I haven’t got a recipe for them here but now that you mention them I’ll certainly think about throwing some together. In the mean time this recipe is from a fairly reliable source:
I, personally, would add carrots in as well but it’s simply a matter of personal preference.
Enjoyed the article. Any ideas on where to buy one online? Looking for one but all I’m finding are Bundt pans and aluminum Kugelhopf pans.
I’m afraid I bought mine when I was in Alsace and I don’t recall seeing any online. I imagine it would definitely be easier to find a metal one than an earthenware one like mine, both are traditional, I simply preferred the aesthetic of the earthenware.
I have a link for you
I hope you will come back to check the replies – I also hope you get the mould you like. Happy New Year to you
Thanks a million. We also bought with my husband last October that special Alsacian cake mould and I had promised him a special cake for New Year’s Day breakfast but there was no way to remember the instructions. We also googled the whole world but nothing. Thank you girl you made my Holidays. Have great New Year.
Hello Anna, I’m back to treat you with part of a video that shows the exact preparation of this special cake by an original Alsacian baker. Actually this is the exact way Im going to prepare mine putting aside my mixer.
the actually part starts on the 00.35″ of the video
Have a nice evening!!!!
Hi Ginger, thanks for the link and the video! My german isn’t great but I followed along well enough. I always love seeing Alsace, it’s one of my favourite places in the world!
Good luck going it without a mixer, I always make such a mess with sticky doughs, I get it everywhere!!! Although now that I live alone I no longer have a mixer to fall back on, eek!
Hope you enjoy the finished product as much as I did.
Hi Anna, in the next few mins I will post the results in my other blog
(I keep the wordpress one for political comments very popupar in my country – and my blogspot one for nicer posts – althouth mostly in Greek, my mothertongue). I will tell you ONLY the secret. I messed up exactly as you descibed above. It took me a second try to make it. I did the mixing in a wide basin but the kneading on my wooden tray. It was messy but the result quite rewarding. Not to mention that my next Kugelhopf project will start in a mixer hahaha once was enough. My best wishes for the New Year. I will be around.
Hi Anna, now I have started my english blog as well. I hope you visit me sometime. I have already made a post about my kugelhopf result for the time being in Greek (with photos)
but soon I will transfer it in english to my new blog
Also here is my picasa album with photos from our visit to Alsace which I also love very much.
Hi, I have just made this and tried a slice, still warm from the oven. It is delicious! Really light and tasty.
Thanks for the recipe. I will definitely be making it again.
Glad you enjoyed it! It’s definitely a recipe that is worth the effort!