05 Jul World Recipes: Kugelhupf
Few traditional European cakes are as recognizable as Kugelhupf, a beautifully shaped sweet bread that has been enjoyed for generations across Germany and neighboring countries. Known for its distinctive ring mold and soft, buttery crumb, Kugelhupf is often served during holidays, family gatherings, and special celebrations. The origins of Kugelhupf date back centuries and are surrounded by legends. One popular story claims that the cake was introduced by travelers returning from the Middle East, while others link it to royal kitchens in Central Europe. Regardless of its exact beginnings, Kugelhupf became a staple of German baking traditions, prized for its rich dough flavored with raisins, almonds, citrus zest, and a touch of rum.
Ingredients:
300 g flour
75 g butter, melted
50 g sugar
50 g toasted almonds
50 g raisins
25 g fresh brewer’s yeast
2 eggs
2 egg yolks
1 lemon (zest)
1 small glass of rum
Preparation:
Soak the raisins in warm water for 10 minutes, then drain and pat dry. Blanch the almonds in boiling water for a few moments, drain, and remove their skins.
Place the flour on a work surface in a mound and make a well in the center. Add the eggs, egg yolks, sugar, yeast dissolved in a cup of warm water, rum, lemon zest, and melted butter. Mix until a smooth dough forms. Fold in the raisins, transfer the dough to a floured bowl, cover, and let it rise in a warm place for one hour.
Meanwhile, grease a tall fluted ring mold with butter, dust it with breadcrumbs, and arrange the almonds around the mold. Once the dough has risen, place it in the prepared mold, cover again, and let it rise for another hour.
Bake in a preheated oven at 180°C (350°F) for about one hour. Remove from the oven, allow it to cool completely, then unmold and serve. The result is a fragrant, golden cake that perfectly reflects the warmth and tradition of German home baking.
