How to Make Hungarian Kugelhopf Cake

🇭🇺🍰 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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