Hungarian Kugelhopf Cake Recipe – Hungarian Special
Hungarian Kugelhopf Cake is a classic European dessert that combines a soft, yeasted dough with dried fruits and nuts, creating a delightful treat that’s both light and flavorful. Often enjoyed during holidays, brunches, or festive gatherings, this cake features a golden crust and a moist, airy interior. The addition of raisins or golden raisins, soaked in rum or warm water, infuses the cake with a subtle sweetness, while chopped walnuts or almonds add a satisfying crunch. The citrus zest imparts a refreshing aroma, making each bite a delightful experience.
- Prep Time30 min
- Cook Time45 min
- Perform Time1 hr
- Total Time2 hr 15 min
For the Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup whole milk, warm
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- 3 eggs
- ½ tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon or orange
For the Filling:
- ½ cup raisins or golden raisins
- ¼ cup rum or warm water (for soaking)
- ½ cup chopped walnuts or almonds
For Garnish:
- Powdered sugar (for dusting)
Optional:
- sliced almonds for lining the pan
Prepare the Raisins:
Soak the raisins in rum or warm water for at least 15–30 minutes, then drain.
Make the Dough:
Dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, sugar, salt, citrus zest, and soaked raisins.
Add eggs, vanilla, and the yeast mixture. Mix well.
Knead in the softened butter a little at a time until the dough is smooth and elastic (about 8–10 minutes by hand or mixer).
Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Shape and Bake:
Grease a bundt or kugelhopf pan generously. Optional: line the bottom with sliced almonds.
Punch down the dough, fold in chopped nuts, and shape into a ring. Place into the prepared pan.
Cover and let rise again for 30–45 minutes until puffy.
Preheat oven to 350°F (175°C).
Bake for 40–45 minutes, or until golden and a skewer comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack.
Serve:
Let the cake cool completely. Dust with powdered sugar before serving. Serve slices with coffee or tea, or as a sweet breakfast treat.
Recipe Notes :
Raisin Alternatives: If you prefer a different flavor, dried cranberries or chopped apricots can be used instead of raisins.
Nut Variations: Feel free to substitute walnuts with pecans or almonds for a different texture and taste.
Pan Preparation Tip: Grease the bundt pan thoroughly and consider lining the bottom with sliced almonds to prevent sticking and add extra flavor.
Serving Suggestions: This cake pairs wonderfully with a cup of coffee or tea, making it an ideal choice for afternoon gatherings.
Storage Advice: Store any leftover cake in an airtight container at room temperature for up to three days to maintain its freshness.
