A recipe request by one of our Facebook fans after a photo was posted of our wonderful Pastry Chef-Instructor Kathy Sadler making this recipe on Kugelhopf Day!



Recipe by International Culinary Center
Used in Professional Pastry Arts and Art of International Bread Baking programs.
Yield: 1 kugelhopf

For the Sponge
150 g all-purpose flour
30 g yeast
150 mL warm milk

For the Dough
140 g butter
140 g powdered sugar
1 t salt
Zest of 1 lemon
1 T vanilla sugar
2 eggs
1 egg yolk
250 g bread flour
Pinch of nutmeg
50 g warm milk
150 g raisins, plumped in water and drained
15 to 20 whole blanched almonds
Powdered sugar, for finishing

For the Sponge
1. Prepare sponge with the all-purpose flour, yeast, and the 150 mL of milk. Set aside and allow the sponge to double.
2. Prepare the dough: Cream together the butter, powdered sugar, salt, lemon zest, and vanilla sugar until light and fluffy.
3. Add the eggs one at a time, and allow each to fully incorporate before adding the next.
4. Add the sponge to the creamed butter mixture.
5. Add the bread flour, nutmeg, and 50 g of milk to the mixture.
6. Mix/knead to develop gluten, scraping the sides of the bowl often.
7. Add the raisins and mix just to combine.
8. First proof: Place in oiled bowl, cover, and proof 30 to 40 minutes or until doubled in size.
9. Prepare the mold: Put almonds in the bottom of a buttered kugelhopf mold.
10. Turn dough when proofed, and place in prepared mold. Final proof and allow the dough to ferment in the mold. The dough should rise to ½ inch below the top edge of the mold.
12. Egg wash.
13. Bake the kugelhopf at 350°F (176°C) for 35 to 40 minutes, or until dark brown.
14. Unmold immediately after baking onto a cooling rack to prevent it from becoming soggy.

For the Finish
Lightly dust with powdered sugar.

Special Instructions
• To save time, cream the butter and sugar while the sponge is rising.
• Once the sponge and bread flour have been added, it will take several minutes to build up the gluten.
• The dough will remain very loose but gluten structure should be apparent.
• Add the raisins last to avoid breaking them apart and discoloring the dough.
• Be careful unmolding the bread; it will be very fragile while hot.

Learn more: Professional Pastry Arts
Art of International Bread Baking