Kugelhupf Recipe – Eats Now

Name: Kugelhupf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. milk; 1/2 c. melted butter; 1/2 c. sugar; 1/2 tsp. salt; 1 cake yeast; 1 tsp. grated lemon rind; 4 egg yolks; 4 c. flour; 3/4 c. seedless raisins, chopped; 2 egg whites; 3/4 c. almonds

Servings: persons

1 1/4 c. milk
1/2 c. melted butter
1/2 c. sugar
1/2 tsp. salt
1 cake yeast
1 tsp. grated lemon rind
4 egg yolks
4 c. flour
3/4 c. seedless raisins, chopped
2 egg whites
3/4 c. almonds

1
Scald the milk and pour over the butter, sugar and salt, stirring, until sugar is dissolved.
2
Cool to lukewarm.
3
Then stir in
4
the yeast, lemon rind and slightly beaten egg yolks.
5
Add the flour, raisins and stiffly beaten whites.
6
Stir until well mixed. Let rise until double in bulk, then beat thoroughly and pour into a tube pan, which has been greased well and dusted with flour and blanched almonds arranged on bottom.
7
Cover with a towel.
8
Let rise until double in bulk.
9
Bake in 450u00b0 oven for 10 minutes. Continue baking at 350u00b0 for about 1 hour.
10
Remove from pan; sprinkle with powdered sugar immediately.

1726

kcal

Calories

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1/4 c. milk, 1/2 c. melted butter, 1/2 c. sugar, 1/2 tsp. salt, and more.

Yes, Kugelhupf falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kugelhupf

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