Kugelhopf Recipe

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This Kugelhopf is a rich and buttery recipe, which is made with brandy-soaked dried fruit and crunchy almonds. It’s the ultimate German/Alsatian celebration bread, ready after several hours of rising time.

Kugelhopf Recipe Ingredients

For the Soaked Fruit:

100g candied peel, finely chopped
150g raisins and sultanas
4 tablespoons brandy
Optional: 1 teaspoon orange blossom water

For the Dough:

10g dried active yeast
150g caster sugar, plus 1 teaspoon
150ml whole milk, warmed
350g plain flour, plus extra for dusting
3-4 cardamom pods, seeds ground (about ¼ tsp)
¼ teaspoon ground cinnamon
Freshly grated nutmeg
½ teaspoon of sea salt
175g unsalted butter, at room temperature
2 medium free-range eggs
1 medium free-range egg yolk
75g buttermilk
½ a lemon, zested
1 teaspoon vanilla extract

For Assembly & Topping:

50g whole almonds
Icing sugar, for dusting

How To Make Kugelhopf

Soak the Fruit: Finely chop the candied peel. In a small saucepan, gently warm the brandy and orange blossom water (if using). Place all the dried fruit in a bowl, pour the warm liquid over it, and set aside until the fruit has soaked up all the liquid.
Prep the Pan and Yeast: Chill a large bundt or Kugelhopf tin in the fridge for 10 minutes. Brush the chilled tin with melted butter, ensuring every groove is coated, then dust with 1 tablespoon of flour and tap out the excess. To activate the yeast, add it to the bowl of a stand mixer with 1 teaspoon of sugar. Pour in the warm milk, whisk to combine, and leave for 5-10 minutes until a thick, foamy crust forms.
Make the Dough: To the yeast mixture, add the remaining sugar, plain flour, spices, and salt. In a separate bowl, whisk the buttermilk with the whole eggs, egg yolk, lemon zest, and vanilla. Add this to the mixer bowl. Finally, add the room-temperature butter.
Knead and First Rise: Using the dough hook, mix on a slow speed until combined, then continue to mix for another 3 to 4 minutes until the dough is silky smooth. Cover the bowl with plastic wrap and leave it in a warm place for about 1 hour, or until it has doubled in size.
Assemble and Second Rise: Scatter the whole almonds into the bottom of the prepared tin. Tip the soaked fruit into the risen dough and mix again until just combined. Spoon the dough evenly into the tin over the nuts and spread it level. Cover with plastic wrap and leave to rise again for 45 minutes to 1 hour, until almost doubled in size.
Bake and Cool: Preheat the oven to 170ºC/325°F/gas 3. Bake the kugelhopf for 45 to 50 minutes, until it’s golden brown, well-risen, and a skewer inserted into the middle comes out clean. Let the tin sit on a wire rack for 2 to 3 minutes, then carefully turn the kugelhopf out of the tin and leave it to cool completely before serving.
Serve: Dust the cooled Kugelhopf liberally with icing sugar before slicing and serving.

Recipe Tips

How to get a clean release from the pan? The recipe includes a great pro tip: chill your Bundt or Kugelhopf pan in the fridge first. This makes the butter solidify instantly as you brush it on, allowing for a thicker, more even coating, which guarantees a clean release.
How to get a good rise? The secret is the temperature of your milk. It must be lukewarm (like a baby’s bath, around 110°F) but not hot, as hot liquid will kill the yeast and your bread will not rise. A warm, draft-free spot is also essential for the dough to rise.
Why use room temperature ingredients? For a rich, enriched dough like this, it is crucial that your butter and eggs are at room temperature. This allows them to incorporate smoothly into the dough for a soft, tender, and even crumb.
Why soak the fruit? Soaking the dried fruit is a key step that you shouldn’t skip. It makes the fruit plump, juicy, and incredibly flavorful, and it prevents the fruit from drawing moisture out of the bread as it bakes, which would make it dry.

What To Serve With Kugelhopf

Kugelhopf is a classic celebration bread, perfect for breakfast, brunch, or as a teatime snack. It is fantastic on its own, but also delicious:

Served warm, with a smear of good quality salted butter.
Alongside a hot cup of coffee or a cappuccino.
As a festive dessert with a glass of sweet dessert wine, like a Riesling.

How To Store Kugelhopf

Room Temperature: Store the cooled Kugelhopf in an airtight container or a cake carrier at room temperature. Its flavor often improves on the second day. It will stay fresh for up to 4 days.
Freeze: Kugelhopf freezes exceptionally well. Let it cool completely, then wrap it tightly in plastic wrap and a layer of foil. It will keep for up to 3 months. Thaw at room temperature before slicing.

Kugelhopf Nutrition Facts

Serving: 1 slice
Calories: 480 kcal
Carbohydrates: 70g
Protein: 9g
Fat: 20g
Saturated Fat: 11g
Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What is Kugelhopf?

Kugelhopf is a traditional yeasted cake or bread, famous in Germany, Austria, and the Alsace region of France. It is known for its distinctive ring shape from the Bundt-style pan it’s baked in and its rich, brioche-like texture, often studded with dried fruit and nuts.

Why is my dough so sticky?

A sticky dough is completely normal for an enriched bread like this. It has a high content of fat (from butter and egg yolks) and sugar, which makes it very soft. Resist the urge to add too much extra flour during kneading, as this will make the final cake dense.

Do I have to use a Kugelhopf or Bundt pan?

The ring shape is traditional and helps the dense, rich cake to bake evenly. If you don’t have one, you could try baking this in two standard loaf pans, but you would need to reduce the baking time and watch them carefully.

Try More Recipes:

Course: DessertCuisine: GermanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

480

kcal

A classic and festive European celebration bread, this Kugelhopf is a rich, buttery, brioche-like cake studded with brandy-soaked fruit and baked in a decorative Bundt pan.

Ingredients

Fruit Soak: 100g candied peel, 150g raisins, 4 tbsp brandy.
Dough: 350g plain flour, 10g yeast, 150g sugar, 150ml milk, 175g softened butter, 2 eggs + 1 yolk, 75g buttermilk, vanilla, spices (cardamom, cinnamon, nutmeg).
Assembly: 50g whole almonds, icing sugar for dusting.

Directions

Soak the dried fruit in warm brandy for at least 1 hour.
Chill, then grease and flour a large Bundt or Kugelhopf tin.
Activate the yeast in warm milk with a little sugar.
In a stand mixer, combine all the dough ingredients and knead with a dough hook for 3-4 minutes until smooth.
Let the dough rise in a covered bowl for 1 to 1.5 hours until doubled.
Scatter the whole almonds in the bottom of the prepared tin.
Mix the soaked fruit into the risen dough, then spoon the dough into the tin.
Let the dough rise again in the tin for another 45-60 minutes.
Preheat oven to 170ºC/gas 3. Bake for 45-50 minutes until golden and a skewer comes out clean.
Cool completely before dusting generously with icing sugar.

Notes

The most important tip for this recipe is to be patient with the rising times; this is the secret to a light, brioche-like texture.
For the best results and a smooth dough, ensure all your dairy and eggs are at room temperature.
Don’t skip soaking the fruit; it’s the key to a moist and flavorful cake that won’t dry out.
Chilling the Bundt pan before you grease it is a fantastic trick for getting a perfect, even coating and a clean release.