Kugelhopf is one of my favorite breads – not only because it’s fun to say, but because of how it’s bold spiral shape contrasts with its delicate texture. While the cake-like kugelhopf often pops around the fall and winter holidays, the citrus-y flavor of this yeasted, gently sweet dough can be enjoyed year-round or fried into delectable doughnuts. However you decide to eat this treat, be sure to maintain a ringed shape so that the bread will bake evenly.
- 200 grams whole milk at room temperature
- 15 grams instant yeast
- 200 grams bread flour
- 265 grams butter at room temperature
- 140 grams sugar
- 15 grams salt
- 225 grams whole eggs
- 465 grams bread flour
- Raisins soaked overnight in dark rum, as desired
- Candied citrus peel as desired
- Almond pieces as desired
- Vanilla seeds scraped from fresh bean, as desired
- Powdered sugar as needed
Combine the milk, yeast, and smaller measure of flour and allow to ferment for two hours.
Place the fermented sponge into the bowl of a stand mixer and add the butter, sugar, salt, eggs, and scraped vanilla seeds.
Mix at low speed with a dough hook attachment until the dough is uniformly smooth.
Add the flour and mix at low speed until uniformly smooth.
Increase the speed to medium and mix the dough until you achieve a windowpane.
Reduce speed to low and add the raisins, citrus peel, and almond pieces.
Mix until evenly distributed.
Allow the dough to ferment again for an hour.
Gently punch the dough down and place in a greased Kugelhopf or Bundt pan.
Allow to proof until airy and doubled in size.
Bake at 375F until a skewer inserted toward the center of the bread comes clean.
Remove from oven and allow to cool in pan completely.
Invert the pan and remove the bread.
Finish with powdered sugar.
You can spread the almond into the greased pan prior to placing the bread inside for a different finish of this bread.
If frying this as doughnut, simply roll the dough out into a 3/4" thick mass and cut out the shapes you desire. Allow these to proof fully, and fry in 350F oil until cooked through.
Adapted from Wayne Gisslen