Kirsch and Dried Cherry Kugelhupf Recipe

Name: Kirsch and Dried Cherry Kugelhupf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried tart cherries; 1/2 cup golden raisins; 4 tablespoons kirsch (clear cherry brandy); 1/4 cup warm water (105F. to 115F.); Pinch of sugar; 2 envelopes dry yeast; 8 tablespoons (1 stick) unsalted butter, room temperature; 3/4 cup sugar; 4 large egg yolks; 1 tablespoon grated lemon peel; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 1 teaspoon salt; 3/4 cup lukewarm milk; 3 1/2 cups all purpose flour; 1 cup almonds, toasted finely chopped; 1 cup powdered sugar; 2 tablespoons kirsch; 2 teaspoons milk

Servings: persons

1 cup dried tart cherries
1/2 cup golden raisins
4 tablespoons kirsch (clear cherry brandy)
1/4 cup warm water (105F. to 115F.)
Pinch of sugar
2 envelopes dry yeast
8 tablespoons (1 stick) unsalted butter, room temperature
3/4 cup sugar
4 large egg yolks
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon salt
3/4 cup lukewarm milk
3 1/2 cups all purpose flour
1 cup almonds, toasted finely chopped
1 cup powdered sugar
2 tablespoons kirsch
2 teaspoons milk

1
Combine first 3 ingredients in medium bowl.
2
Let stand 15 minutes.
3
Combine 1/4 cup warm water and pinch of sugar in bowl.
4
Sprinkle yeast over; stir to dissolve.
5
Let stand 10 minutes.
6
Meanwhile, in large mixer bowl fitted with dough hook, beat 6 tablespoons butter, 3/4 cup sugar, yolks, peel, vanilla, almond extract and salt until well blended.
7
Add yeast mixture, milk and 1 cup flour and beat until smooth.
8
Beat in dried fruits and their soaking liquid.
9
Gradually add remaining 2 1/2 cups flour and beat until very soft dough forms, about 6 minutes.
10
Let stand 15 minutes.
11
Butter 12-cup kugelhupf or Bundt pan with 2 tablespoons butter.
12
Add almonds; tilt pan to coat bottom and sides.
13
Spoon dough into pan.
14
Cover with plastic and towel.
15
Let dough rise in warm place until within 1 inch of top of pan, about 2 1/2 hours.
16
Preheat oven to 350F.
17
Bake kugelhupf until tester inserted into center comes out clean, about 35 minutes.
18
Let stand 10 minutes.
19
Turn out onto rack; cool completely.
20
Combine sugar and kirsch in bowl.
21
Add milk; stir.
22
Spoon over kugelhupf.

1239

kcal

Calories

Fat

160

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 19 ingredients. The key ingredients include: 1 cup dried tart cherries, 1/2 cup golden raisins, 4 tablespoons kirsch (clear cherry brandy), 1/4 cup warm water (105F. to 115F.), and more.

Yes, Kirsch and Dried Cherry Kugelhupf 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!

Kirsch and Dried Cherry Kugelhupf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions