Kugelhopf Recipe

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Patisserie A Step-by-step Guide to Baking French Pastries at HomeThis Alsatian brioche is traditionally eaten for family Sunday breakfasts. If you do not own a Kugelhopf mould, you could use a large cake tin or 2 small ones, and sprinkle the flaked almonds at the bottom. This will not affect its amazing taste.

  • Yield: 1 large Kugelhopf
  • Preparation Time: 20 Minutes


  • 20 g fresh yeast
  • 210 ml full fat or semi-skimmed milk, at room temperature
  • 500 g white bread flour
  • 60 g caster sugar
  • 10 g salt
  • 2 medium eggs
  • 15 ml dark rum
  • 200 g soft butter, diced
  • 120 g sultanas
For the topping
  • 20 g soft butter
  • 10 g flaked almonds
  • 20 g icing sugar
How to Make It
  1. Dissolve the fresh yeast in the milk.
  2. Put the white bread flour, caster sugar, salt, eggs and dark rum in the mixing bowl. Add the dissolved fresh yeast and work the mix with a dough hook for 10 minutes at slow speed.
  3. Add the soft butter and work the dough until it has an even consistency and comes unstuck from the surface of the bowl. Then add the sultanas.
  4. With a piece of kitchen paper, spread out a little bit of oil (olive or vegetable) in a large bowl. Place the Kugelhopf dough in its middle and cover the bowl with a wet cloth or cling film. Rest overnight (12 hours) in the fridge.
  5. The following day, grease the mould with soft butter and place the flaked almonds at the bottom.
  6. Turn over the dough on a floured work surface and remove the fermentation gas using the palm of your hands. Shape it into a circle and make a hole in its middle using 2 fingertips. Fill the mould with the dough and prove in a warm place for about 2 hours until the dough reaches the surface. Bake it until golden brown (on the top and sides) and turn it over onto a wire rack to cool. Sprinkle with icing sugar before serving.

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