Henri’s Authentic Kugelhopf

Submitted by: Hubert Keller

A light almond and raisin coffee cake baked in its own decorative mold.
  • Yields 1 Kugelhopf
  • Details



      • 1 ounce fresh yeast (about 1/4 cup) or 2 ounces dry active yeast (about 2 rounded tablespoons)
      • 2 cups warm milk (about 105°F to 115°F)
      • 1/2 cup all-purpose flour


      • 5 cups all-purpose flour
      • 1 cup granulated sugar
      • 1 pinch salt
      • 3 large eggs
      • 1 cup milk, room temperature
      • 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces, at room temperature
      • 2 tablespoons Kirsch
      • 1/2 cup California raisins
      • 20 whole natural almonds
      • 2 tablespoons Powdered sugar



      In a medium mixing bowl, dissolve yeast in warm milk. Stir in flour. Cover and set aside in warm place for 10 to 15 minutes.


      Using electric mixer with dough hook, combine flour, sugar and salt. On low speed, stir in eggs and milk; knead dough for about 5 to 8 minutes. Work in butter and Kirsch; knead another 5 to 8 minutes. Add sponge mixture. Knead until dough is smooth, elastic and forms a ball, about 10 minutes. Mix in raisins and adjust dough with sprinkles of flour, if necessary. Cover and let rise for about 1 1/2 to 2 hours, until doubled in size. Punch down.

      Brush Kugelhopf mold with 1 tablespoon softened butter, taking good care to butter swirls well to prevent unmolding disasters. Arrange one almond in each runnel. Gather dough into a ball; make a hole in the middle with your thumb and fit the dough around the tube in the mold. Mold should be about 2/3 full. Cover with a cloth and let rise in a warm spot, about 1 1/2 to 2 hours, until dough rises to rim of mold. Preheat oven to 400°F. Uncover and bake the Kugelhopf for about 45 minutes until golden brown. It should sound hollow when tapped. If surface begins to brown too quickly, cover with foil about halfway through baking time. Unmold and let cool on wire rack. Use a shaker to sprinkle with powdered sugar. Use a serrated knife to slice the Kugelhopf.

      Nutrition Facts Per Serving

      Calories 600 (32% from fat); Total Fat 21g (sat 11g, mono 7g, poly 2g, trans 0g ); Cholesterol 100mg; Protein 15g; Carbohydrate 88g; (Dietary Fiber 4g; Sugars 32g; ); Iron 5mg; Sodium 60mg; Calcium 131mg; Potassium 422mg

      This recipe is found in the following categories:

      Comment on the Recipe

      Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.