Bruno Albouze Kugelhupf
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Kugelhupf

Yields20 ServingsPrep Time1 hr 10 minsCook Time20 minsTotal Time1 hr 30 minsRating

Ingredients

Raisins
 250 g Water
 250 g Golden dry raisins
 100 g Sugar
 60 g Dark rum
Kugelhupf Syrup
 200 g Sugar
 350 g Water
 30 g Orange blossom water
Dough
 300 g Bread flour
 300 g All-purpose flour
 90 g Sugar
 12 g Salt
 300 g Milk
 100 g Eggs (2)
 16 g Instant yeast, or 35g fresh
 200 g Butter, at room temp

Directions

Raisins
1

Boil water and sugar – turn off heat, add rum and raisins. Let cool to room temperature; chill. Drain before using. Save syrup for the kugelhupf syrup.

Kugelhupf Syrup
2

Add the syrup from the drained raisins to the ingredients; bring to boil. Use lukewarm.

Kugelhupf Dough
3

In a large bowl, combine dry ingredients first. Then add milk and eggs and mix until it comes together. Transfer dough onto a work surface and knead it for 10 minutes until it becomes elastic and smooth; it should not stick anymore. Add butter and continue to knead for an additional 10 minutes until the dough turns smooth and elastic again. A dough scraper helps to clear up the work surface as it goes. The internal temperature of the dough should reach between 72ºF/22ºC to 80ºF/26ºC. Mix in raisins. Transfer Kugelhopf dough into a greased bowl. Cover with plastic wrap or a wet kitchen towel – let rise (first fermentation) for about 2 hours or until it has doubled in size. Transfer dough onto work surface (no extra flour needed). Scale out individual cakes into 20 x 2.6oz/80g portions or 2 x 1.6 lb/750g large cakes. Shape into balls and let rest. Grease mold generously with butter and coat with sliced almonds. Add dough into each mold and press down. Cover Kugelhopf and let proof until it has doubled in volume.

Baking
4

Heat up oven with a pizza stone. Bake kugelhup cakes at 350ºF/180ºC for about 25 minutes. Un-mold immediately and flip on a wire rack to cool.

Glazing
5

Soak Kugelhopf cakes in the lukewarm syrup. Then, brush with melted butter cool and dust with powdered sugar. Save remaining syrup. Bon appétit!

3 thoughts on “Kugelhupf”

  1. Hi Bruno,
    Love your recipes. Watched your french toast with this delicious kugelhupf on youtube, it looks amazing, really want to give it a go. but I couldn’t find the recipe on this website. could you please help?
    Many thanks
    Al

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