Easter Kugelhopf Recipe

Name: Easter Kugelhopf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup lukewarm water; 3/4 cup plus 1 tsp. granulated sugar; 2 (1/4 oz.) packages active dry yeast; 2 sticks (1/2 lb.) unsalted butter, at room temperature, plus extra for serving; 6 large eggs; 1 tablespoon grated lemon peel; 1 teaspoon salt; 1 teaspoon vanilla extract; 4 cups all-purpose flour, sifted; 1 cup golden raisins; 1/2 cup toasted slivered almonds; 2 tablespoons confectioners' sugar, for dusting

Servings: persons

1/2 cup lukewarm water
3/4 cup plus 1 tsp. granulated sugar
2 (1/4 oz.) packages active dry yeast
2 sticks (1/2 lb.) unsalted butter, at room temperature, plus extra for serving
6 large eggs
1 tablespoon grated lemon peel
1 teaspoon salt
1 teaspoon vanilla extract
4 cups all-purpose flour, sifted
1 cup golden raisins
1/2 cup toasted slivered almonds
2 tablespoons confectioners' sugar, for dusting

1
Stir together water and 1 tsp. sugar in a bowl. Sprinkle with yeast and let stand until foamy, 5 minutes. Butter and flour a 10-cup Kugelhopf or Bundt pan.
2
Using an electric mixer, cream butter and remaining 3/4 cup sugar on low speed for about 30 seconds, then increase to mediumhigh and beat until light and fluffy. Beat in eggs one at a time, beating well after each. (Mixture will look curdled.) Beat in lemon peel, salt and vanilla. Add yeast mixture; gradually add 2 cups flour. Beat on medium, scraping bowl, until smooth, 5 minutes. Gradually add remaining flour; beat until dough is elastic. Stir in raisins.
3
Butter a bowl. Transfer dough to it, cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.
4
Preheat oven to 475u00b0F. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350u00b0F and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter.

1339

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup lukewarm water, 3/4 cup plus 1 tsp. granulated sugar, 2 (1/4 oz.) packages active dry yeast, 2 sticks (1/2 lb.) unsalted butter, at room temperature, plus extra for serving, and more.

Yes, Easter Kugelhopf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easter Kugelhopf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions