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How to Make Kugelhopf

Updated on August 29, 2011
Kugelhopf
Kugelhopf

This light yeast cake originated in Austria, but it is said to have been popularized in France by Marie Antoinette who was very fond of kugelhopf. It is normally baked in a special, fluted, kugelhopf mold, but other deep ring molds will do almost as well (see how to make section below for sizes). Kugelhopf is best served warm, to give the full effect of its yeasty aroma.

Preparation time: 35 minutes

Rising time: 2-3 hours

Cooking time: 30-40 minutes

Oven temperature: 400° F (200° C)

Serves: 6-8

Kugelhopf ingredients

You will need:

  • ½ ounce (15 g) fresh yeast or 2 level teaspoons dried yeast or ½ sachet easy-blend dried yeast
  • ¼ cup warm water
  • 4 ounces (125 g) butter
  • 5 teaspoons caster sugar
  • 2 cups all-purpose (plain) flour
  • ½ teaspoon salt
  • 3 eggs, beaten
  • A few drops vanilla essence
  • 2 ounces (60 g) currants
  • Finely grated rind of ½ lemon
  • 1 ounce (30 g) blanched slivered almonds
  • Butter, for greasing tin
  • A little sifted icing sugar to decorate

How to make kugelhopf

  1. Cream the fresh yeast with a little of the caster sugar and mix with the warm water. If using dried yeast, dissolve the sugar in the water then sprinkle the yeast on top. Set aside in a warm place for 10 minutes until frothy. If using easy-blend yeast, follow the instructions on the packet.
  2. Melt the butter in a pan with the remaining sugar over a medium heat, until the sugar has dissolved. Sift the flour and salt into a bowl. Add the yeast mixture, butter and sugar mixture, eggs, vanilla essence, currants and lemon rind and mix them well together for 2 minutes.
  3. Place the bowl in a large plastic bag and leave in a warm place for 1-2 hours until the mixture has doubled in volume.
  4. Generously butter the inside of an 8 inch (20 cm) kugelhopf mold, or a deep ring mold of similar volume. An 8-9 inch (20-23 cm) ring mold needs to be about 3-4 inches (8-10 cm) deep. Sprinkle two-thirds of the almonds over the batter.
  5. Stir the mixture once, then turn it into the mold. Sprinkle the remaining almonds on top. Place inside a large plastic bag and leave in a warm place for the mixture to rise until almost level with the rim of the mold. This should take about 40 minutes in a warm kitchen.
  6. Bake in the center of the preheated oven for 30-40 minutes until golden brown and just starting to shrink from sides of the mold. Turn out onto a wire rack to cool.

Just before serving, warm the kugelhopf in a low oven, and dust it lightly with sifted icing sugar. Enjoy!

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    • The Good Cook profile imageAUTHOR

      The Good Cook 

      9 years ago

      Sorry marlenebr, I try to make my hubs as universal as possible because the different names and spellings for common ingredients between countries can get more than a little confusing. Caster sugar (also known as castor sugar) is a fine (not regular) granulated sugar. It is sold as 'superfine' sugar in the United States.

    • marlenebr profile image

      marlenebr 

      9 years ago from Florida

      OK, you got me! What is caster sugar? Is it the same as regular granulated sugar?

      The Recipe sounds delicious I can almost smell it, I will try it out when I have company to give them an extra treat.

    • The Good Cook profile imageAUTHOR

      The Good Cook 

      9 years ago

      Thank you both for reading.

    • Choke Frantic profile image

      Choke Frantic 

      9 years ago from Newcastle, Australia

      What an interesting cake.

    • MindField profile image

      MindField 

      9 years ago from Portland, Oregon

      I plan to make this recipe over the weekend for a neighbor of German extraction. I swear I could smell the cake right through the computer! Thanks, TGC. I'll be back and report on how I did first time round.

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