"This classic kugelhopf recipe delivers the tall, golden, brioche-like loaf beloved across Austria and France's Alsace region. Traditionally baked in a decorative kugelhopf mold, this lightly sweet yeast bread is enriched with butter and eggs, scented with fresh citrus zest, and studded with plump golden raisins. (You can swap in currants, black raisins, or chopped dried apricots or cherries-and even add a splash of vanilla extract, dark rum, or kirsch for a more aromatic loaf.)"
"A traditional kugelhopf mold is tall, narrow, and deeply ridged, giving this cake its signature height and sharp ridges. Bundt pans, meanwhile, are shorter and wider, and often have more delicately rounded edges. While a 10-12 cup light-colored Bundt pan works beautifully for this kugelhopf recipe, the cake will be slightly broader with shallower ridges. Avoid dark metal or nonstick pans, which can overbrown the exterior and shorten the bake time."
This classic kugelhopf is tall, golden, and brioche-like, enriched with butter and eggs and scented with fresh citrus zest. The lightly sweet yeast dough is studded with plump golden raisins, with options to substitute currants, black raisins, dried apricots, or cherries, and to add vanilla, dark rum, or kirsch. The dough rises slowly and bakes into a tender, airy crumb that slices beautifully once cooled. A light-colored metal kugelhopf or a 10–12 cup Bundt pan yields the best results; avoid dark or nonstick pans to prevent overbrowning. Serve slightly warm, dusted with powdered sugar, or toast leftovers and spread with salted butter. Kugelhopf likely originated in Austria and remains popular in Alsace and Switzerland.
Read at Epicurious
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