
🇭🇺🍰 Traditional Hungarian Kugelhopf Cake (Kuglóf) Recipe 🍰🇭🇺
Hungarian Kugelhopf, or Kuglóf, is a beautifully swirled yeast cake with a soft crumb, often dotted with raisins and almonds. Traditionally baked in a Bundt or fluted pan, this cake is perfect for breakfast, dessert, or alongside a warm cup of coffee. Its origins are steeped in European history, blending Hungarian and Austrian influences for a timeless treat! 😍
🌟 Why You’ll Love Hungarian Kugelhopf:
- Soft and Fluffy: Made with yeast for that airy, tender crumb.
- Rich Flavor: Hints of vanilla, citrus zest, and rum-soaked raisins.
- Perfect for Any Occasion: Great for holidays, brunches, or just because!
🛒 Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1/2 cup warm milk (110°F or 43°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup sugar
- 2 large eggs (room temperature)
- 4 tbsp unsalted butter (softened)
- 1/4 tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon or orange (optional)
For the Filling:
- 1/2 cup raisins (soaked in warm water or rum for 20 minutes)
- 1/4 cup chopped almonds (optional)
- 2 tbsp melted butter
- 1 tsp cinnamon
- 2 tbsp brown sugar
For Topping:
- Powdered sugar for dusting
- Melted chocolate (optional)
🥄 Instructions:
1️⃣ Prepare the Yeast:
- In a small bowl, dissolve sugar in warm milk and sprinkle yeast on top. Let it sit for 10 minutes until frothy.
2️⃣ Make the Dough:
- In a large mixing bowl, combine flour, salt, and lemon zest.
- Make a well in the center, add yeast mixture, eggs, vanilla, and softened butter.
- Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
3️⃣ Prepare the Filling:
- Drain raisins and pat dry.
- In a small bowl, mix raisins, almonds, cinnamon, and brown sugar.
4️⃣ Assemble the Kugelhopf:
- Roll out the dough into a rectangle (about 1/4 inch thick).
- Brush with melted butter and sprinkle the raisin mixture evenly.
- Roll the dough tightly into a log and seal the edges.
- Place the log into a greased Bundt or Kugelhopf pan, seam side down.
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