Irresistible Kougelhopf: Easy and Delicious

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Sweet, golden, and a little bit magical—aka your new brunch fave.

There’s just something purely magical about the smell of fresh-baked bread filling your kitchen—especially when it’s something as charming (and chic) as Kougelhopf. This lil’ beauty comes straight from the Alsace region and feels like a warm hug in loaf form. It’s got everything we love: golden edges, a soft, fluffy center, and sweet pops of juicy raisins in every bite. Cozy, classy, and totally brunch goals.

Serve it warm for a holiday brunch, pass it around with tea on a rainy afternoon, or sneak a slice as your not-so-guilty midnight snack—we won’t tell. 😉

Traditionally, Kougelhopf is dusted with powdered sugar like a queen wearing her crown, but in Edd Kimber’s dreamy version, we’re leveling up. The loaves get a buttery glow-up with melted butter + a sparkly sugar roll that gives deliciousness. It’s nostalgic, indulgent, and oh-so giftable.

But here’s what we really love: this recipe feels like home. It’s simple, shareable, and perfect for adding a little sweetness to any moment. Whether you’re celebrating something special or just vibing in your cozy kitchen, Kougelhopf always brings the joy.

Ready to bake something unforgettable? Let’s make magic (and memories) with this Kougelhopf masterpiece. ✨👇

Budget Information

Creating culinary magic in your kitchen doesn’t need to come with a hefty price tag. One of the best aspects of this small-batch Kougelhopf recipe is its affordability. Here’s a breakdown of costs for the key ingredients, ensuring you keep your kitchen budget-friendly without compromising flavor:

• Raisins (64 grams/½ cup): $0.75
• Rum (60 ml/¼ cup): $0.50
• Water (60 ml/¼ cup): Free (tap water)
• All-Purpose Flour (250 grams/2 cups): $0.30
• Granulated Sugar (50 grams/¼ cup): $0.10
• Active Dry Yeast (7 grams/2¼ teaspoons): $0.25
• Kosher Salt (3 grams/1 teaspoon): $0.02
• Whole Milk (65 ml/¼ cup plus 1 teaspoon): $0.10
• Large Egg (57 grams): $0.30
• Unsalted Butter (70 grams/5 tablespoons): $0.40
• Orange Zest (Zest of 1 large orange): $0.20

Total approximate cost: $3.92

With a total cost of under $4, this Kougelhopf is not only a delightful treat but also remains light on your wallet. Best of all, it primarily utilizes pantry staples, making it easy for large families to prepare this recipe effortlessly.

Why This Recipe Works

What makes this Kougelhopf a standout? Let’s dive into a few reasons you’ll absolutely love creating this bread at home:

1. Foolproof and Simple: Mastering this recipe doesn’t require a culinary degree or expert baking skills. Edd Kimber’s method is straightforward, making it approachable even for novice bakers. The small-batch feature allows for manageable preparation while still yielding delightful results.

2. Flavors Galore: This Kougelhopf is elevated with the addition of rum-soaked raisins that lend a beautiful depth of flavor. The interplay of orange zest with the plump fruit creates a harmonious balance of sweetness that’s sure to please everyone’s palate.

3. Healthier Indulgence: While all breads can add carbs to your diet, this variant provides a little more in terms of nutrition. The raisins include essential vitamins and minerals, while the incorporation of butter, milk, and eggs adds richness for a balanced treat.

So if you’re on the hunt for a recipe that boasts a strong flavor payoff and ensures everyone at your table will have a hard time resisting the sweet aroma of baking Kougelhopf, then look no further!

Ingredients + Optional Substitutions

Get ready to gather your ingredients! Here’s everything you’ll need to whip up your Kougelhopf:

Kougelhopf Dough:

• ⅓ cup (64 grams) raisins
  Substitution: Can be replaced with dried cranberries or chopped dried apricots.

• ¼ cup (60 ml) rum
  Substitution: Vanilla extract for a non-alcoholic version.

• ¼ cup (60 ml) water

• 2 cups (250 grams) all-purpose flour
  Substitution: Bread flour for a chewier texture.

• ¼ cup (50 grams) granulated sugar

• 2¼ teaspoons (7 grams) active dry yeast
  Substitution: Fresh yeast can be used; adjust quantities accordingly.

• 1 teaspoon (3 grams) kosher salt

• ¼ cup plus 1 teaspoon (65 ml) whole milk

• 1 large egg (57 grams)

• 5 tablespoons (70 grams) unsalted butter, cubed, room temperature

• Zest of 1 large orange (about 10 grams/1 tablespoon)
  Substitution: Lemon zest for a different citrus note.

Coating:

• ¼ cup (57 grams) unsalted butter, melted

• ¼ cup (50 grams) granulated sugar

Equipment

Before getting started, make sure you have these essential tools on hand:

• Stand mixer with a dough hook
• Small saucepan
• Measuring cups and spoons
• Mixing bowl
• Clean kitchen towel or plastic wrap
• 6-well mini Bundt pan (alternatively, can use muffin tins)
• Wire rack
• Baking spatula
• Parchment paper (optional but handy)

Step-by-Step Recipe Instructions

One gorgeous, golden loaf that’s made to share (or savor solo, no judgment).

Ready to bake your way into brunch legend status? This version of Kougelhopf skips the minis and goes all in—one big, beautiful loaf, perfect for slicing and sharing with your favorite people (or saving all for yourself with coffee throughout the week 👀☕).

1. Step 1: Soak Those Raisins

   In a small saucepan, combine:

   • ½ cup raisins

   • 2 tbsp dark rum

   • 2 tbsp water

   Simmer on medium heat for 5–7 minutes, just until the liquid reduces and the raisins plump up like little juicy gems. Stir now and then to prevent burning.
   Let cool to room temp. (Feeling fancy? Soak the raisins in rum overnight instead for extra depth.)

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   Step 2: Mix the Dry Ingredients

   In your stand mixer bowl, whisk together:

   • 2½ cups all-purpose flour

   • ¼ cup granulated sugar

   • 1 packet (2¼ tsp) active dry yeast

   • ½ tsp kosher salt

   This evenly distributes the flavor and gives your dough a strong start.

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   Step 3: Add the Wet Ingredients

   Pour in:

   • ½ cup warm whole milk

   • 1 large egg

   Attach the dough hook and mix on medium-low until a shaggy dough forms (about 5 minutes). Scrape down the bowl to catch any stray flour.

   ---

   Step 4: Knead It Out

   Turn up the mixer slightly and knead for 12–15 minutes, until your dough gets smooth, elastic, and slightly tacky. Do the stretch test—if it pulls without tearing, you nailed it!

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   Step 5: Add That Buttery Goodness

   While the mixer’s running, add:

   • 6 tbsp unsalted butter, room temp and cubed, one piece at a time.

   Keep kneading until it’s all absorbed and your dough is silky and glossy. It’ll look like a dream!

   ---

   Step 6: Fold in the Good Stuff

   Gently mix in:

   • Your cooled raisin mixture (including any leftover liquid)

   • 1 tbsp orange zest

   Mix just until evenly combined—don’t overwork the dough here.

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   Step 7: Let It Rise

   Transfer your dough to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1½ hours, until doubled in size and super puffy.

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   Step 8: Shape & Second Rise

   Grease a 10-cup bundt pan generously with softened butter or nonstick spray.

   Gently deflate the dough, shape it into a smooth ball, and poke a hole in the center like a giant doughnut. Carefully place it into your bundt pan, pressing it gently to fit the shape.

   Cover again and let rise for another 30–45 minutes, until it rises near the top of the pan.

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   Step 9: Preheat & Bake

   Preheat your oven to 375°F (190°C).

   Bake the Kougelhopf for 28–35 minutes, until it’s a deep golden brown and sounds hollow when tapped. (Tent with foil after 20 mins if browning too fast!)

   ---

   Step 10: Cool + Coat

   Let your loaf cool in the pan for 5–10 minutes, then carefully invert onto a wire rack.

   While it’s still warm, brush generously with melted butter and roll or sprinkle with granulated sugar for that signature sparkle and crunch.

 

Prep Time: 30 minutes
Cooking Time: 12 minutes
Total Time: 1 hour 30 minutes

Nutritional Facts

Indulging in Kougelhopf doesn’t have to evoke guilt! Here are the approximate nutritional facts for one serving (based on 6 servings):

• Calories: 270
• Protein: 4 g
• Carbohydrates: 37 g
• Fat: 12 g
• Fiber: 1 g
• Sugar: 8 g
• Sodium: 120 mg

Dietary Tags: This recipe contains gluten and dairy, and may not be suitable for those with specific dietary restrictions.

Storage and Reheating Tips

Got leftovers? (Although we doubt it!) Here’s how to best store your Kougelhopf:

• Refrigerate: Store Kougelhopfs in an airtight container in the fridge for up to 3 days.
• Freezing: Yes, these delicious treats can be frozen! Wrap them tightly in plastic wrap and then in aluminum foil or place inside a freezer-safe bag. Enjoy within 2-3 months for optimum flavor.

Reheating Methods:

Oven: For a crispy crust, preheat your oven to 350°F (175°C). Place the Kougelhopfs directly on the oven rack or a baking sheet and heat for about 5-7 minutes until warmed through.

Microwave: If you’re in a hurry, place individual Kougelhopfs on a microwave-safe plate and heat for 15-20 seconds. You can drizzle a little water over them first to maintain moisture.

Air Fryer: Preheat your air fryer to 300°F (150°C), and warm the bread for about 3-4 minutes, watching carefully to avoid over-baking.

Whichever method you choose, the goal is to ensure your Kougelhopf retains its delightful texture and rich flavors.

Serving Suggestions

Kougelhopf truly shines when served warm! For an extra touch, consider garnishing with a light dusting of powdered sugar, a sprinkle of cinnamon, or chopped nuts for texture. This bread also pairs beautifully with:

• Beverages: Enjoy alongside a steaming cup of coffee, tea, or even a Christmas spiced hot chocolate during the festive season!
• Accompaniments: Serve as part of a delightful brunch table alongside a fruit compote, yogurt, or a spread of creamy cheese to tantalize the taste buds.

During the holidays, you can channel your inner Alsatian by offering variations of Kougelhopf with festive spices or using different dried fruits, encouraging guests to create their unique interpretations.

Reader Tips or Helpful Notes

As you embark on your Kougelhopf journey, here are some reader-suggested tips to enhance this delightful recipe:

1. Pre-measure Ingredients: To streamline the process, measure all your ingredients in advance. This helps prevent last-minute scrambling in the kitchen!

2. Room Temperature Ingredients: Ensure your butter, milk, and egg are at room temperature to promote even mixing.

3. Nail the First Rise: Don’t rush the rising time! Let the dough sit until it’s doubled for the best flavor and texture.

4. Flavor Upgrades: Swap out raisins for your favorite dried fruits, or add nuts for a touch of crunch!

5. Experiment with Spices: Toss in a pinch of nutmeg or a dash of cinnamon to elevate the flavor profile.

6. Avoid Overmixing: While kneading the dough, be mindful to stop once it becomes smooth and elastic; overworking may lead to tough bread.

7. Get Creative: Try adding a cream cheese filling for a decadent twist!

8. Keep it Moist: If you notice your Kougelhopf losing moisture, placing a slice of bread in the container can help keep it fresh.

9. Use Warm Water for Yeast: Activate your yeast with water that’s just warm to the touch (not hot) for optimal activity.

10. Wire Rack Cooling: Cooling on a wire rack helps maintain the texture by allowing air circulation.

Recipe FAQs

1. Can I replace raisins with other fruits?
Absolutely! Feel free to experiment with dried cranberries, apricots, or even a combination of your favorites.

2. Is it possible to make the Kougelhopf ahead of time?
Yes! You can prepare the dough a day in advance. Once kneaded, let it rise, then place it in the fridge overnight. Allow it to come to room temperature before shaping and proceeding with the second rise.

3. Can I make this recipe dairy-free?
Indeed! Swap butter for a dairy-free alternative and choose a plant-based milk to achieve a dairy-free version.

4. What if I don’t have a mini Bundt pan?
No worries! Muffin tins work perfectly. Just note that the baking time may vary; check for doneness earlier.

5. How should I store leftover Kougelhopf?
Store your Kougelhopf in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Conclusion

And there you have it—Edd Kimber’s delightful and easy small-batch Kougelhopf, a perfect blend of sweet flavors, crispy exterior, and fluffy center! Whether you’re treating yourself or sharing it with loved ones, this enchanting bread holds the power to create memories and warm hearts around the table.

We hope you enjoyed this journey through bread-making and feel inspired to bake your very own Kougelhopf today! Don’t forget to share your creations and tag us on social media; we’d love to see your beautiful Kougelhopfs! If you have any questions or thoughts, feel free to leave a comment below. Happy baking, and may your kitchen always be filled with love and delicious aromas! 🌸

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