Special breads are an important part of holiday celebrations across Europe. Stollen is a must in Germany, panettone is served in Italy and poteca is sliced up in Slovenia. But in Alsace—a part of France bordering Germany—kugelhopf is on the Christmas menu.
What is kugelhopf?
Kugelhopf (pronounced koo-gul-hopf) is a festive bread made from a brioche-type dough. Flavored with almonds, citrus zest and dried fruit, this bread is traditionally baked in a tall fluted pan and decorated with whole almonds around the top. Dense and rich, kugelhopf is sliced and served up during the holiday season.
While this bread has its roots in eastern France, it’s also popular in parts of Germany, Austria and Switzerland, as well as parts of Eastern Europe. This treat has mass appeal!
Kugelhopf Ingredients
- Raisins or dried cherries
- Rum
- Blanched almonds
- Active dry yeast
- Heavy whipping cream
- Sugar
- Butter
- Shortening or lard
- Eggs
- Lemon zest
- Vanilla extract
- Salt
- All-purpose flour
- Sliced almonds
- Confectioners’ sugar, optional
Directions
Step 1: Steep the fruit
In a small bowl, combine the raisins (or dried cherries) with the rum, and let the mixture stand as you prep the rest of the recipe.
Editor’s Tip: Ideally, these ingredients should mingle for 30 minutes or more.
Step 2: Prep the pan
Grease the pan well. Then, nestle a blanched almond into each ridge on the bottom of the pan (a signature finish for a kugelhopf).
Editor’s Tip: Grease a kugelhopf pan the same way you’d grease a Bundt pan: Coat every nook and cranny of the pan with a thin layer of shortening, then dust it with flour and tap away the excess. This will ensure the bread comes out cleanly after baking.
Step 3: Proof the yeast
Next, it’s time to proof the yeast. Dissolve a packet of active yeast (not instant; that’s a different type of yeast) in warm cream with 1 tablespoon sugar and let it sit until frothy, 10 to 15 minutes.
Test Kitchen Tip: Aim for your cream to hit about 110ºF. If the liquid is too hot, it will kill the yeast and it’ll be no good. If the cream isn’t hot enough, it won’t jump-start the yeast for baking. An instant-read thermometer is your best bet for getting that temp just right.
Step 4: Make the dough
In the bowl of a stand mixer, cream together the remaining sugar, butter and shortening (you can also use lard in lieu of shortening). Make sure to beat these ingredients well, about five minutes.
Then, add in the yeast mixture, eggs, lemon zest, vanilla extract, salt and 2 cups flour. Beat on medium speed until smooth. Add in enough remaining flour (you don’t need to use it all!) until you have a soft dough.
Step 5: Knead the dough
Continue to knead the dough with your mixer fitted with the dough hook attachment. Keep the mixer going for about 10 minutes. Then add in the raisins (or dried cherries) and sliced almonds, and mix until combined.
Test Kitchen Tip:Â If you don’t want to knead your dough in the mixer, you can knead bread dough by hand. It will take some time and effort, but just keep at it!
Step 6: Proof the dough
Place your kneaded dough into a greased bowl, cover it and let the dough proof at room temperature until it has doubled in size, about 90 minutes.
Test Kitchen Tip:Â The proof time on this dough is longer than simpler bread recipes because the dough is enriched with eggs, butter and shortening. These ingredients add richness to the dough but do slow down proofing.
If you find your home isn’t warm enough to proof bread (bread dough likes a warm and humid environment—75º is perfect!), you can proof bread in the oven. Pop the bowl into your oven (it should be off!). Place an oven-safe dish beneath the bowl and fill it with boiling water. The oven will keep the steam and heat inside, forming a proofing chamber.
Step 7: Shape the dough
After the dough has doubled in size, punch it down (that just means pressing out a bit of the air). Dust your hands with flour and shape the dough into a 12-inch rope.
Place the rope into the prepared pan. Press it down slightly to fill the crevices.
Step 8: Proof the dough again
Then it’s time for this bread’s second proof. Cover the kugelhopf pan and let it rise until the dough is almost doubled in size, about an hour.
Preheat the oven to 350º.
Step 9: Bake the kugelhopf
At last, it’s time to bake! Bake the kugelhopf at 350º until it’s a deep golden brown and the internal temperature hits 200º, approximately 60 minutes. If you find the bread is browning too quickly, you can tent it with aluminum foil.
Once fully baked, let the kugelhopf cool on a wire rack for 15 minutes. When that time is up, invert the pan and reveal your kugelhopf. Before serving, dust with confectioners’ sugar if desired.
Test Kitchen Tip:Â Is your kugelhopf giving you trouble coming out of the pan? Follow these tips for getting a cake out of a Bundt pan. You can use the same techniques to get this treat out of its pan in one piece.
Can you store kugelhopf?
The best way to store kugelhopf is in an airtight container or sealed in a bread bag. It will keep for several days this way. Leftover slices (or slightly stale slices) can be transformed into bread pudding or French toast.
Can you freeze kugelhopf?
You can freeze kugelhopf, as a whole loaf or as individual slices. Wrap it tightly in storage wrap and seal it in a resealable plastic bag. It’ll keep well in the freezer for three months. When you’re ready to enjoy the kugelhopf, defrost it at room temp. You can revive this bread by heating it in a 300º oven for 5 to 10 minutes.
Kugelhopf Tips
Can you use a Bundt pan to make kugelhopf?
If you don’t want to invest in a special pan for this recipe, you can absolutely use a Bundt pan to make kugelhopf. For the best results, use a Bundt pan without a lot of sharp points or fine details.
How do you serve kugelhopf?
Serve kugelhopf dusted with confectioners’ sugar. Also feel free to slather a piece with good butter and enjoy it for breakfast or serve it with holiday brunch.
