Kugelhupf

Get ready to discover a true Alsatian delight with my latest recipe video on Kugelhupf! This traditional specialty is a true gem of the region, boasting a rich history and a unique flavor profile that will transport you straight to the heart of Alsace. In this recipe and video, I will guide you through the process of creating this delectable treat, showcasing the key ingredients such as raisins and almonds that give Kugelhupf its distinctive taste and texture. Join me in unraveling the secrets behind this beloved Alsatian classic, and prepare to be enchanted by the enchanting world of French cuisine. Let's dive in and uncover the magic of Kugelhupf together!

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Macerating Raisins

Make a day a head. To create this enticing ingredient, start by simmering water and sugar in a saucepan until the sugar dissolves completely. Once the mixture reaches a gentle boil, remove it from the heat and stir in the rum and raisins. Allow the mixture to cool to room temperature before transferring it to the refrigerator to chill.

Kugelhupf Syrup

Drain the macerated raisins and save the juice. In a saucepan, bring to boil water and sugar. Add the juice from the macerated raisins and the orange blossom water. Use the syrup lukewarm.

Kugelhupf Dough

To start, gather all your ingredients in a large bowl. Mix the dry ingredients together before adding in the milk and eggs. Combine everything until a dough forms, then transfer it onto your work surface. Knead the dough for about 10 minutes until it becomes elastic and smooth. Make sure to incorporate the butter during this process to enhance the flavor and texture of the dough. Once your dough is smooth and elastic, mix in some raisins for a burst of sweetness and flavor. Transfer the dough to a greased bowl and cover it with plastic wrap or a damp kitchen towel. Allow the dough to rise for about 2 hours, or until it has doubled in size. This initial fermentation is crucial for developing the flavor and texture of the Kugelhopf. After the dough has risen, portion it out into individual 80g cakes or shape it into 2 large cakes. Grease your mold with plenty of softened (not melted) butter and coat it with sliced almonds for an extra crunch and flavor. Place the dough into the mold and press it down gently. Cover the Kugelhopf and let it proof until it has doubled in size. Once the dough has proofed, it's ready to be baked to golden perfection.

Baking

Preheat your fan oven to 340ºF/170ºC, then bake the Kugelhopf for about 25 minutes until it is beautifully browned and fragrant. De-mold cakes immediately after baking.

Soaking, Buttering and Icing

Soak Kugelhopf cakes in the lukewarm syrup for a few minutes. Transfer cakes onto a baking toped with a cooling rack. Brush kugelhupf with melted butter, let them cool and then dust them with icing sugar.

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