Kugelhupf Recipe

Name: Kugelhupf
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: 200 g unsalted butter, softened; 200 g granulated sugar; 4 large eggs; 400 g all-purpose flour, sifted; 100 g sultanas; 100 g currants; Lemon, Rind Of; 2 tablespoons dark rum (optional); 1 pinch salt; 2-4 tablespoons milk (if needed); 100 g mixed candied peel; Powdered sugar (for dusting)

Indulge in the rich, buttery goodness of Kugelhupf, a classic German cake also known as Königskuchen! This easy-to-make recipe results in a moist, fruit-filled masterpiece. Best baked a day ahead, its flavor deepens overnight, ensuring a truly unforgettable treat that keeps beautifully in a cool place. Even without a special Kugelhupf pan, you can achieve delicious results using loaf tins. Get ready to impress your family and friends with this timeless dessert!

Prep Time 30 mins

Cook Time 120 mins

Calories 587.4 kcal

Protein 21g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kugelhupf

200 g unsalted butter, softened
200 g granulated sugar
4 large eggs
400 g all-purpose flour, sifted
100 g sultanas
100 g currants
Lemon, Rind Of
2 tablespoons dark rum (optional)
1 pinch salt
2-4 tablespoons milk (if needed)
100 g mixed candied peel
Powdered sugar (for dusting)

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How to Make Kugelhupf

Preheat oven to 180°C (350°F). Grease and flour a 10-cup Kugelhupf pan (or two 1 lb loaf tins).
Cream together 200g (1 ½ cups) softened butter and 200g (1 ½ cups) granulated sugar until light and fluffy (about 5 minutes with a mixer).
Add the zest of 1 lemon and a pinch of salt. Mix well.
Beat in 4 large eggs one at a time, alternating with 200g (2 cups) sifted all-purpose flour. Begin and end with the flour.
Stir in 2 tablespoons of dark rum (optional). Gradually add the remaining 200g (2 cups) sifted flour, mixing until just combined.
If the batter is too dry, add 2-4 tablespoons of milk until it reaches a spoonable consistency. Do not overmix; the batter should be thick but not stiff.
Gently fold in 100g (1 cup) sultanas, 100g (1 cup) currants, and 100g (1 cup) mixed candied peel.
Pour batter into the prepared pan(s).
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the Kugelhupf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Dust generously with powdered sugar before serving.