Kugelhof

Kugelhof Recipe: A Traditional German Dessert with Raisins and Almonds

Region / culture: Germany | Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 8

Introduction

Kugelhof is a traditional Alsatian cake that is perfect for breakfast or dessert. This sweet and buttery cake is typically made in a special fluted mold, giving it a unique shape. It is a popular treat in the Alsace region of France and is often enjoyed with a cup of coffee or tea.

History

The origins of Kugelhof can be traced back to the 18th century in Alsace, France. This cake was traditionally made for special occasions such as weddings, baptisms, and holidays. The name "Kugelhof" comes from the German word "kugel," which means ball or globe, referring to the round shape of the cake.

Ingredients

1 lb (454 g) of flour
0.25 lb (113 g) of butter
2 large eggs
1 cup of milk
3 tbsp of powdered sugar (confectioner's)
1 tbsp of yeast
0.25 cup of dried raisins, marinated in brandy
2 tbsp of chopped almonds
0.25 tsp of salt

How to prepare

In a large pot, combine the milk, sugar, and butter.
Cook over low heat until the butter melts.
Transfer the mixture to a large mixing bowl and let it cool for 30 minutes.
Gradually add the eggs, yeast, salt, raisins, and flour to the mixture.
Using an electric mixer, beat the mixture until smooth. Let the dough rest for about 30 minutes.
Preheat the oven to 400°F (or 200°C). Grease a kugelhof mold and arrange chopped almonds at the bottom.
Alternatively, you can use a loaf pan or cake mold if a kugelhof mold is not available.
Pour the dough into the mold and bake in the oven for 40 – 45 minutes, or until cooked.
To check if the cake is cooked, insert a knife in the middle. If it comes out clean, it is done.
Remove the cake from the oven and let it cool for 1 hour.
Remove from the mold and dust with powdered sugar. Serve warm.

Variations

Add dried fruits such as raisins or cranberries to the dough for added sweetness.
Substitute almond extract for the brandy for a different flavor profile.

Cooking Tips & Tricks

Make sure to let the dough rest for at least 30 minutes before baking to allow the yeast to activate and the flavors to develop.

- Grease the kugelhof mold well to ensure that the cake does not stick.

- Dust the finished cake with powdered sugar for a beautiful presentation.

Serving Suggestions

Kugelhof is best served warm with a cup of coffee or tea for breakfast or dessert.

Cooking Techniques

Use an electric mixer to beat the dough until smooth.

- Insert a knife in the middle of the cake to check if it is cooked through.

Ingredient Substitutions

You can use rum or cognac instead of brandy.

- Margarine can be used instead of butter for a dairy-free version.

Make Ahead Tips

Kugelhof can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Dust the finished cake with powdered sugar and garnish with fresh berries for a beautiful presentation.

Pairing Recommendations

Kugelhof pairs well with a glass of Alsatian Riesling or Gewürztraminer.

Storage and Reheating Instructions

Store leftover Kugelhof in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 350°F (or 180°C) for 10 minutes.

Nutrition Information

Calories per serving

Each serving of Kugelhof contains approximately 280 calories.

Carbohydrates

Each serving of Kugelhof contains approximately 35 grams of carbohydrates.

Fats

Each serving of Kugelhof contains approximately 12 grams of fats.

Proteins

Each serving of Kugelhof contains approximately 6 grams of proteins.

Vitamins and minerals

Kugelhof is not a significant source of vitamins and minerals.

Alergens

Kugelhof contains gluten, eggs, and dairy.

Summary

Kugelhof is a delicious treat that is relatively high in carbohydrates and fats. It is best enjoyed in moderation as part of a balanced diet.

Summary

Kugelhof is a delightful Alsatian cake that is perfect for any occasion. With its buttery and sweet flavor, it is sure to be a hit with your family and friends. Enjoy a slice with a hot beverage for a truly comforting treat.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a rainy day in the small village where I grew up, and I was browsing through an old cookbook that belonged to my mother. As I turned the yellowed pages, I came across a recipe for Kugelhof, a traditional Alsatian cake that looked like a work of art.

The recipe called for simple ingredients - flour, sugar, butter, eggs, yeast, and almonds - but the instructions were quite detailed. It seemed like a labor of love, requiring patience and precision. I could almost smell the warm, buttery aroma of the Kugelhof as I imagined myself baking it in my own kitchen.

I had always been passionate about cooking, and I had learned many recipes from my mother and grandmother over the years. But this one was different. It felt like a challenge, a chance to expand my culinary skills and create something truly special.

I decided to give it a try that very afternoon. I gathered all the ingredients and set to work, following the instructions carefully. I kneaded the dough until it was smooth and elastic, then let it rise in a warm spot until it had doubled in size. I shaped it into a ring and sprinkled it with slivered almonds before baking it in the oven.

As the Kugelhof baked, my kitchen filled with the most delicious aroma. The sweet scent of almonds and butter wafted through the air, making my mouth water in anticipation. When the cake was finally done, I carefully removed it from the oven and let it cool on a wire rack.

I couldn't wait to taste it. I sliced a piece off the warm cake and took a bite. The texture was light and fluffy, with a hint of sweetness from the sugar and almonds. It was perfection in every bite, a taste of Alsace in my own home.

From that day on, Kugelhof became a staple in my kitchen. I made it for special occasions and family gatherings, always receiving rave reviews from my loved ones. I even shared the recipe with friends and neighbors, spreading the joy of this delicious cake far and wide.

Over the years, I have continued to experiment with the recipe, adding my own twists and variations. Sometimes I substitute the almonds for raisins or dried fruit, or I drizzle the cake with a simple glaze made from powdered sugar and lemon juice. Each time I make it, I am reminded of that rainy day when I first discovered the magic of Kugelhof.

Now, as I sit here in my cozy kitchen, surrounded by the warm memories of years gone by, I can't help but feel grateful for the culinary journey that led me to this wonderful recipe. Cooking has always been my passion, my creative outlet, and my way of bringing joy to those around me. And I know that as long as I have my trusty old cookbook and a well-stocked pantry, there will always be new recipes to discover and new adventures to embark on in the world of food.

So if you ever find yourself in need of a delicious and impressive dessert, give Kugelhof a try. I promise you won't be disappointed. And who knows, maybe you'll discover a new favorite recipe that will become a beloved tradition in your own kitchen, just like it has in mine. Bon appétit!