Kugelhopfs are typically baked in a ring-shaped mold called a kugelhopf, but if you don’t have one, a loaf pan works well, too. The traditional Alsatian version is very similar to a brioche, made with yeast and enriched with butter and egg. My version is a little less buttery than its brioche cousin, but it’s just as delicious.
Ingredients
- 1⅔ cups (300 g) bread flour
- 3 tbsp sugar
- 1 tsp salt
- 1½ tsp instant yeast
- 2 eggs
- ½ cup milk, plus 2 tbsp
- 5 tbsp (70 g) butter, cut into small cubes and softened, plus 1 tbsp for greasing
- 8 to 10 blanched almonds, for decoration (optional)
- ½ cup (70 g) pitted soft prunes
How to Make It
- In the bowl of a food processor fitted with the dough hook, combine the flour, sugar, salt, and yeast. Beat one of the eggs. Make a well in the middle of the flour and pour in the ½ cup milk and beaten egg. Mix on medium speed for 6 to 8 minutes, until the dough is soft, smooth, and elastic.
- Add the butter, bit by bit, and continue to mix for about 5 minutes, until the butter is thoroughly incorporated. Scrape the bowl with a spatula to ensure all the butter is mixed in.
- Once a dough has formed (it will be sticky), transfer it to a large clean bowl. Cover with plastic wrap and refrigerate until it has doubled in size (ideally overnight).
- Grease the kugelhopf mold with the remaining 1 tbsp butter. If using a loaf pan, line it with parchment but do not grease it. Place an almond (if using) in each groove of the mold; if using a loaf pan, just scatter the almonds loosely in the bottom of the pan.
- Lightly knead the prunes into the dough, keeping the kneading to a minimum.
- Whisk the remaining egg and 2 tbsp milk together to make an egg wash. Shape the dough into a ball and poke a hole through the middle. Tuck it neatly into the mold, making sure the middle of the mold is peeking through the dough. Brush the dough with egg wash. If using a loaf pan, shape the dough into a sausage shape the length of the pan. Turn the dough into the pan and brush with egg wash. Cover with a clean damp tea towel or plastic wrap and leave somewhere warm until the dough has doubled in size.
- Preheat the oven to 400°F. Brush the dough with more egg wash and bake for 30 minutes, or until a skewer inserted into the middle comes out clean. If the top is browning too quickly, cover loosely with foil.
- Remove from the oven and cool for 10 minutes before turning out onto a wire rack to cool completely. The kugelhopf will keep, tightly wrapped, at room temperature, for up to 1 week.