Contains Dairy • Contains Eggs • Contains Gluten • Contains Almonds
Kugelhopf is the magnificent crown-shaped bread that Alsatian Jews brought to the world. This towering, golden cake-bread — studded with rum-soaked raisins and almonds — was the pride of Jewish bakeries from Strasbourg to Colmar. Its distinctive swirled bundt shape, dusted with powdered sugar like Alpine snow, graced every celebration table and Sunday breakfast.
The Alsatian Jewish community, straddling French and German cultures, created a baking tradition that drew from both worlds. Kugelhopf reflects that dual heritage — French elegance in its form, German richness in its buttery, brioche-like crumb. Legend attributes the recipe to the Three Wise Men, but Alsatian Jews perfected it.
This is a bread that demands patience. The enriched dough requires long kneading, careful fermentation, and an overnight cold rest that develops flavor and makes the delicate crumb possible. The reward is a bread so tender, so perfumed with butter and vanilla, that it feels like a celebration in every slice.
What Makes This Special
- Brioche-like enriched dough — high butter content creates an impossibly tender, cake-like crumb.
- Rum-soaked raisins — plump, boozy raisins scattered throughout (orange juice substitute available).
- Whole almonds — pressed into the bottom of the mold, they become the crown when unmolded.
- Overnight cold ferment — develops deep, complex flavor.
Kosher Observance & Halachic Notes
Kosher Classification: Dairy
Contains butter. Serve only with dairy or pareve meals.
Hafrashat Challah
This recipe uses approximately 500 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Checking Eggs for Blood Spots
Each egg should be cracked individually into a clear glass and inspected before adding to the dough. If a blood spot is found, discard that egg entirely.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: HaMotzi Lechem Min Ha’Aretz
- After eating: Birkat HaMazon
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 500 g | 3¾ cups | 100% |
| Granulated sugar | 75 g | ⅓ cup | 15% |
| Fine sea salt | 10 g | 1¾ tsp | 2% |
| Instant yeast | 10 g | 1 Tbsp | 2% |
| Large eggs, room temperature | 200 g | 4 large | 40% |
| Whole milk, warm | 100 g | ⅓ cup + 2 Tbsp | 20% |
| Unsalted butter, very soft | 200 g | 14 Tbsp | 40% |
| Vanilla extract | 10 g | 2 tsp | 2% |
| Raisins, soaked in rum or OJ | 150 g | 1 cup | — |
| Whole blanched almonds | 30 | — | — |
| Total Dough Weight | ~1,275 g | — | — |
Finish
- Softened butter for the mold
- Powdered sugar for dusting
Target DDT: 24°C (75°F)
To calculate your water temperature:
Water Temp = (DDT × 3) − Flour Temp − Room Temp
Cooler DDT is important for rich doughs to prevent butter from melting out.
The water should feel comfortably warm — never exceed 43°C (110°F) or you risk killing the yeast.
Step-by-Step Instructions
Step 1: Soak Raisins
Soak raisins in rum or orange juice for at least 1 hour, preferably overnight. Drain and pat dry before using.
Step 2: Mix the Dough
Combine flour, sugar, salt, and yeast in a stand mixer. Add eggs, milk, and vanilla. Mix on low 3 minutes, then medium for 5 minutes until a smooth dough forms. With mixer on medium-low, add butter 2 tablespoons at a time, waiting until each addition is absorbed. Continue kneading 10–12 minutes total after all butter is added. The dough should be smooth, elastic, and pull away from the bowl sides.
Step 3: Add Raisins
Fold in drained raisins on low speed just until distributed.
Step 4: Cold Ferment
Transfer to a large oiled bowl, cover tightly, and refrigerate 12–24 hours. This slow ferment is essential for flavor and structure.
Step 5: Prepare the Mold
Generously butter a 24 cm (9.5-inch) kugelhopf mold or bundt pan, getting into every crevice. Press a whole almond into each flute of the mold.
Step 6: Shape and Proof
Remove dough from fridge. It will be firm. Press it into a rough circle, poke a hole in the center, and fit it into the prepared mold, pressing evenly. Cover and proof at room temperature 2–3 hours until the dough rises to about 2 cm below the rim.
Step 7: Bake
Preheat oven to 175°C (350°F). Bake 35–40 minutes until deep golden brown and internal temp reaches 88°C (190°F). If the top browns too quickly, tent with foil.
Step 8: Unmold and Finish
Cool in the mold 10 minutes, then invert onto a wire rack. Cool completely. Dust generously with powdered sugar before serving.
Storage & Make-Ahead
- Room temperature: 3–4 days wrapped. Improves on day 2 as flavors meld.
- Freezing: Freeze undusted for up to 2 months. Dust with powdered sugar after thawing.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Dough is greasy and won’t come together | Butter too warm or added too fast | Ensure butter is soft but cool (18°C). Add slowly, 2 Tbsp at a time. |
| Kugelhopf sticks to the mold | Mold not buttered well enough | Use generous soft butter in every crevice. A non-stick bundt pan is more forgiving. |
| Dense, heavy texture | Under-proofed or oven too hot | Proof until dough reaches near the rim. Use an oven thermometer. |
| Dry crumb | Overbaked | Check internal temp at 35 minutes. Pull at 88°C (190°F). |
Frequently Asked Questions
Do I need a special kugelhopf mold?
A traditional ceramic or copper kugelhopf mold is beautiful but not essential. A standard bundt pan works perfectly. The key is the tube center, which ensures even baking of the rich dough.
Can I make this pareve?
You can substitute margarine for butter, but the flavor and texture will differ. Butter is integral to the authentic kugelhopf experience. Consider it a dairy treat.
Why does the dough need to refrigerate overnight?
The cold ferment serves two purposes: it develops complex flavor through slow yeast activity, and it firms the butter-rich dough so it holds its shape in the mold. Skipping this step leads to a greasy, flat kugelhopf.
Is kugelhopf a bread or a cake?
It is beautifully both. Made with yeast rather than baking powder, it has the structure of bread but the richness of cake. In halacha, because it is a yeasted bread made primarily from flour and water, it receives HaMotzi.
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