Traditional Gugelhupf (Kugelhopf)
User Reviews
5
Traditional Gugelhupf (Kugelhopf)
Description
The Traditional Gugelhupf features a dough combining lukewarm heavy cream, active dry yeast, sugars, a mixture of all-purpose flour, butter, and lard for richness, and eggs with vanilla and lemon zest for fragrance. Raisins soaked in rum are incorporated to add moist sweetness and a tender chew to the bread. The dough is kneaded thoroughly for about 10 minutes to develop structure and elasticity, adjusting with egg yolks or flour as needed.
Once mixed, the dough is placed in a buttered kugelhopf mold and allowed to rise slowly in a warm environment until doubled in size. The baking shape gives the bread its distinctive ring with ridges, and the topping of blanched almonds adds texture and visual appeal. Baking yields a golden crust with a soft, enriched crumb inside, lightly sweet with fruits.
This bread suits holiday breakfasts, brunches, or teatime and can be enjoyed plain or with butter or preserves. Its complex process and rich ingredients create a delicacy that requires some hands-on time but rewards with a tender, aromatic loaf with festive character.
Ingredients
- 1 cup heavy cream , heated to lukewarm temperature (traditionally heavy cream is used for the richest results but you can substitute whole milk if preferred)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup unsalted butter room temperature, cut into pieces, quality
- 1/3 cup lard (traditionally used and recommended for the best texture but can substitute butter if preferred)
- lard for rendering
- 5 egg room temperature, large yolks
- 1 1/2 teaspoons vanilla extract quality pure
- lemon zest of one
- 3/4 cup raisin combination of regular and golden raisins
- 1 tablespoon rum
- 1/3 cup almonds slivered or sliced
- 12 almond to blanch/remove the skins, place the almonds in boiling water, let sit for one minute, drain, and squeeze the almonds between your fingers to slip the skins off, whole, blanched
Instructions
- Butter a 8.5 inch Kugelhopf pan (8 to 9 cup capacity).Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight. Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined. Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.
- Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. In the meantime, preheat the oven to 350 F.Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.Serve immediately. Best eaten the same day. To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 76g | 25% |
| Protein | 13g | 26% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 203mg | 68% |
| Sodium | 304mg | 13% |
| Potassium | 324mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 1148IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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