Kougelhopf - Bundt Cake Recipe

Welcome to the wonderful world of Kougelhopf! If you've ever craved a delightful, light, and airy sweet yeast bundt cake that’s absolutely packed with flavor, you've come to the right place. Originating from the Alsace region of France and also popular in Germany and Austria, Kougelhopf is more than just a cake; it's a cherished tradition. Its distinctive fluted shape, often reminiscent of a crown, makes it an elegant centerpiece, while its tender crumb and sweet dry fruit additions make it utterly irresistible.
This isn't just any dry fruit cake; it's a culinary journey. Whether you’re looking for the perfect pastry for a leisurely breakfast, a comforting afternoon treat, or a unique dessert to share with loved ones, this traditional Kougelhopf recipe with juicy raisins is your answer. It’s surprisingly simple to make, even if you’re new to making bread dough, and we’ll guide you every step of the way to ensure your kitchen fills with the amazing aroma of freshly baked goodness. Get ready to bake a masterpiece that’s sure to become a family favorite!

Ingredients

• 3 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1/2 cup milk, warm (around 105-115°F / 40-46°C)
• 1/2 cup butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup raisins (or dried currants)
• 1/4 tsp salt
• Powdered sugar (for dusting)

Directions

1. Prepare the Dough : In a large bowl, combine the warm milk, 1 tablespoon of the sugar (from the 1/2 cup total), and the active dry yeast. Give it a gentle stir and let it sit for about 10 minutes. You'll know your yeast is happy and active when it becomes foamy and bubbly on top.
2. Combine Wet Ingredients : While your yeast is blooming, in a separate medium bowl, whisk together the eggs, softened butter, and vanilla extract until well combined and creamy.
3. Mix and Knead the Dough : Gradually add the remaining sugar, salt, and the all-purpose flour to the yeast mixture, alternating with the egg-butter mixture. Once all ingredients are added, mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes. This is where the magic happens! You'll see the dough transform from sticky to smooth, elastic, and ready for its first rest.
4. First Rise : Lightly grease a clean bowl. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for about 1.5 hours, or until it has happily doubled in size.
5. Shape the Dough : Once risen, gently punch down the dough to release the air. Turn it out onto your work surface and fold in the raisins (or dried currants) until they are evenly distributed throughout the dough. Grease a 9-10 inch bundt pan (or a traditional Kougelhopf mold) generously. Place the shaped dough into the prepared pan.
6. Second Rise : Cover the bundt pan loosely with plastic wrap or a towel. Let the dough rise again in a warm spot for another 45 minutes, or until it has nearly doubled in size and looks puffy.
7. Bake : While the dough is on its second rise, preheat your oven to 350°F (175°C). Once the oven is ready and the dough has risen, place the bundt pan in the preheated oven. Bake for 30-35 minutes, or until the Kougelhopf is golden brown on top and a wooden skewer inserted into the center comes out clean.
8. Cool and Serve : Carefully remove the Kougelhopf from the oven. Let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Once fully cooled, generously dust with powdered sugar for that classic, elegant finish. Slice and enjoy!