Hungarian Kugelhopf Cake Recipe – Hungarian Special
Hungarian Kugelhopf (also spelled Kugelhupf or Kuglóf) is a beautifully swirled, yeasted bundt-style cake that combines rich dough with dried fruits and nuts. Light, fluffy, and subtly sweet, it’s a beloved European classic often enjoyed with coffee or tea. This elegant cake is perfect for holidays, brunches, or festive gatherings. With its golden crust, soft interior, and decorative shape, Hungarian Kugelhopf is as impressive as it is delicious.
- 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 :
Rising Time : The dough needs two rises, so plan accordingly.
Fruit Swap : Try dried cranberries or chopped apricots in place of raisins for variation.
Bundt Tip : Grease the pan very well to ensure the cake releases cleanly—especially if using almonds on the base.
Storage : Keeps well wrapped at room temperature for 2–3 days. Can be frozen for longer storage.
Serving Suggestion : Delicious slightly warm or toasted with a pat of butter.
