Kugelhopf recipe with step-by-step photos. A kugelhopf is a yeasted bread, similar to a French brioche, which is perfect at breakfast or morning tea. Make this kugelhopf plain, with raisins or other dried fruits.
To prepare the dried fruit
To make the dough
Proving the dough the first time
Shaping the dough
Proving the dough the second time
Baking the kugelhopf
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first as per the recipe above.
ELECTRIC STAND MIXER
Given the butter content, it is easiest to make this kugelhopf using an electric stand mixer or a food processor fitted with a dough hook. However, you can, of course, make the dough by hand if you don’t mind a bit of an upper-body workout.
You can substitute the prunes for the same quantity of other dried fruit. You can also substitute the Armagnac for another liquor. The original recipe calls for Cognac, rum or brandy. If you prefer not to use alcohol, you could instead use fresh orange juice or even warm water.
LETTING THE DOUGH RISE
The original recipe instructs you to leave the dough in the fridge overnight for the first session of proving. This method often produces a dough with a better texture. I’m an impatient person and prefer to let my dough rise in an oven at the lowest possible heat, around 50°C (120°F).
USING A LOAF PAN
If you don’t have a kugelhopf mould, you can also use loaf pan. I would go one step further and proceed to bake them in a loaf pan as you would make brioche. That is:
* Line the loaf pan with baking paper and scatter the base with whole almonds.
* After the first session of proving, divide the dough into four pieces and place them side-by-side in the pan.
* Brush the dough with egg wash.
* Cover with a clean tea towel and leave to rise in a warm place as per the recipe.
* Before baking, use a sharp pair of scissors to make a deep incision in the middle of each section of dough (to create 8 pieces in total).
* Brush with more egg wash and proceed with the recipe.
This recipe is adapted from My Little French Kitchen by Rachel Khoo.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/how-to-make-kugelhopf/