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Kugelhupf is a traditional Central European cake, originating from Austria. This soft ring-shaped cake is enriched with sultana raisins and sliced almonds. Perfect to enjoy at breakfast or as a tasty afternoon treat!
Step 1 of 15: All the ingredients for the dough must be lukewarm: if necessary, immerse the bowl in which you will place them in hot water and dry it well before pouring in the flour
Step 2 of 15: Take the butter and eggs out of the refrigerator well in advance
Step 3 of 15: Dissolve the yeast in lukewarm milk, add 2 tablespoons of flour and let rest in a warm place until the mixture has puffed up
Step 4 of 15: In the warmed bowl pour in the flour, salt and sugar and mix
Step 5 of 15: Make a well in the center, add the eggs and the softened butter and work with a wooden spoon, then combine this mixture with the well-risen yeast
Step 6 of 15: Knead the dough by hand for a long time then let it rise in the bowl covered with a floured cloth in a warm place
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Tree nuts
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Step 7 of 15: (If it's cold, ideally turn the oven on to the lowest setting for 5 minutes, turn it off and put the bowl inside)
Step 8 of 15: When the dough has risen (the time can vary from 30 minutes to an hour) and has doubled in volume, turn it out onto the work surface and work it with your hands to deflate it
Step 9 of 15: Then put it back in the bowl covered and keep it in the refrigerator overnight
Step 10 of 15: The next day butter a kugelhupf pan and sprinkle it with sliced almonds
Step 11 of 15: Soak the raisins in lukewarm water for one hour
Step 12 of 15: Put the dough into the pan (it should be filled two-thirds) and add the drained raisins: they will sink into the dough as it rises
Step 13 of 15: Place in a warm oven until the dough has reached the edges of the pan, then bake at moderate temperature for 45 minutes
Step 14 of 15: The kugelhupf is ready when it comes away from the sides of the pan
Step 15 of 15: Then remove it from the pan and sprinkle with powdered sugar
| Average values | Per serving131 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,396 kJ573 kcal | 1,836 kJ439 kcal |
| Fat | 29.44 g | 22.56 g |
| of which saturated fatty acids | 16.42 g | 12.58 g |
| Carbohydrates | 71.64 g | 54.9 g |
| of which sugars | 25.03 g | 19.18 g |
| Fibre | 2.39 g | 1.83 g |
| Protein | 8.6 g | 6.59 g |
| Salt | 0.08 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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