Kugelhopf

Kugelhopf is a great recipe to experiment with baking and is a fun take on traditional cake recipes. While traditionally served at breakfast across Europe, this dessert is a great way to wrap-up any meal with a sweet treat. Typically, there are three types of Kugelhopf: cocoa, plain with a hint of vanilla and lemon zest, or a combination of the two. For an interesting twist on the original recipe, try experimenting with these different flavour combinations each and every time you prepare it.

Our Flutted Cake Pan can help you tackle this classic European dessert, simplifying the preparation of this recipe thanks to its nonstick coating and heavy gauge carbon steel construction. Featuring a centre tube designed to distribute heat evenly and quickly, this piece of bakeware exposes more of the batter to heat so the cake cooks consistently throughout.

If you are looking for the perfect sweet to serve alongside coffee, this Kugelhopf recipe is for you. This recipe serves between eight and ten portions and is simple to prepare, making it a great dessert when entertaining. Be sure to grab all the ingredients you need on your next grocery run and follow the steps below!

Stir together yeast and water in a small bowl and let stand until foamy, 5-10 minutes.
Heat milk with 6 tablespoons butter and sugar over low heat, stirring, until mixture is warm (105 to 115°F) and dissolved.
Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5-7 minutes. (Dough will be very sticky.)
Butter Bundt pan with remaining butter. Put 1 almond in each depression in bottom of mold, then scrape spoonful’s of dough evenly into mold. Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
Preheat oven to 400°F (205˚C).
Remove towel and gently peel off plastic wrap. Bake in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 - 25 minutes.
Cool in pan 2 minutes, then invert cake onto a cooling rack, about 1 hour.
Dust with icing sugar.