Activate the yeast In a small bowl, mix the warm milk with a teaspoon of sugar and the yeast. Let it sit until foamy (about 10 minutes).
Make the dough In a large mixing bowl, beat the butter and sugar until fluffy. Add the eggs, lemon/orange zest, vanilla, and salt. Mix in the yeast mixture and flour gradually. Knead until soft and elastic (10 mins by hand or 5–6 mins in a stand mixer).
First rise Cover the bowl and let dough rise in a warm spot until doubled in size (about 1–1.5 hours).
Add raisins and nuts Gently knead in soaked raisins (drained) and chopped nuts.
Shape & rise again Butter and flour your Kugelhopf or Bundt pan. Place the dough into the pan and let it rise again for about 30–45 minutes.
Bake Preheat oven to 350°F (175°C). Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
Cool & decorate Let cool for 10 minutes, then carefully turn out of the pan. Dust with powdered sugar and enjoy warm or room temp!
🧁 Tip:
Kugelhopf is even better the next day — the flavors deepen and the texture is 👌 with coffee.
📸 Caption idea:
“Kuglóf time! 🇭🇺 A swirl of sweet raisins, citrusy notes, and buttery dough — this Hungarian Kugelhopf is giving cozy café vibes at home 🍰☕ #HungarianBaking #KuglófMagic #AshleyCooksWithLove”
Would you like a short version for a recipe reel, or maybe a fun intro in Darija or Hungarian to go with it? 😄
