Best 6 Kugelhopf Bread Machine Recipes

KUGELHOPF

Steps:

• Put a large bundt tin in the fridge for 10 minutes, or in the freezer for 5 minutes - this makes it easier to grease, especially if it's non-stick.
• Brush the chilled tin with melted butter, ensuring every little groove is coated. Dust with 1 tablespoon of the flour and tap out the excess.
• Finely chop the candied peel, then place in a small saucepan with the raisins.
• Add the brandy and orange blossom water (if using), then set it over a low heat until warm, but do not let it boil. Remove from the heat, stir well and set aside until the fruit has soaked up all of the liquid.
• Meanwhile, to make your dough, tip the yeast into the bowl of a free-standing mixer.
• Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar (roughly ¼ of a teaspoon).
• In a pan, heat the milk until just warm and add to the yeast with 1 teaspoon of sugar. Whisk well to combine, then leave for about 10 minutes, until the yeast has formed a thick, foamy crust on top of the milk.
• Add the remaining sugar, plain flour, ground cardamom, cinnamon and a grating of nutmeg, and ½ teaspoon of sea salt.
• Whisk the buttermilk with the whole eggs and egg yolk, finely grate in the lemon zest and add the vanilla, then add to the bowl.
• Add the butter, then, using the dough hook, start mixing the dough on a slow speed until combined. Continue to mix for a further 3 to 4 minutes until silky smooth.
• Cover the bowl with clingfilm and leave in a warm place for 1 hour or until doubled in size.
• Scatter the whole almonds into the bottom of the prepared tin.
• Tip the soaked fruit into the dough and mix again until combined. Spoon the dough evenly into the tin over the nuts, spread level, cover with clingfilm and leave to rise again until almost doubled in size; this will take 45 minutes to 1 hour.
• Preheat the oven to 170ºC/gas 3 and position the rack in the bottom third.
• Bake the kugelhopf for 45 to 50 minutes until golden brown, well risen and a skewer inserted into the middle of the cake comes out clean.
• Sit the tin on a wire rack for 2 to 3 minutes, then turn the kugelhopf out of the tin and leave to cool, upright, until completely cold.
• Dust liberally with icing sugar to serve.

KUGELHOPF

Steps:

• Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
• Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
• Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
• Preheat oven to 400°F.
• Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.

RUM AND EGGNOG KUGELHOPF

Steps:

• Soak currants in rum overnight.
• In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
• In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
• Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

KUGELHOPF (BREAD MACHINE)

Steps:

• Combine according to your manufacturer's directions.
• Success Hints: To serve traditionally, transfer kneaded dough after first rise to a buttered bundt or ring mold.
• Sprinkle slivered almonds into pan before placing dough in, and then top dough with more almonds.
• Allow to rise about one hour and then bake at 375 for 40-50 minutes.
• Immediately remove from pan.
• This recipe can be made using regular and rapid bake cycles.

KUGELHOPF

Steps:

• Mix the raisins with the Cognac and 3 tablespoons of the sugar in a small saucepan and set aside.
• Mix the yeast with 1/4 cup of the milk in a large bowl and set in a warm place for about 5 minutes, until it becomes frothy. Stir in the remaining milk and sugar. Add the salt and 2 cups of the flour.
• Beat the dough by hand or machine, adding all but 3/4 cup of the flour. Beat in all but 1 tablespoon of the butter, a tablespoon at a time. Knead in enough of the remaining flour to make a dough that is soft but not sticky and is very elastic. Kneading should take 2 to 3 minutes by machine, or about 6 minutes by hand.
• Heat the raisin mixture and cook just until most of the Cognac has evaporated.
• Place the dough on a lightly floured surface and pat into a flattened rectangle. Spread the raisins on it, fold the dough over and knead a couple of minutes by hand to incorporate the raisins.
• Heavily butter a two-quart kugelhopf pan or a 10-inch bundt pan with the remaining tablespoon of butter and sprinkle with the almonds, turning the pan so they adhere to its interior. Place the dough in the pan, breaking a hole in the center to accommodate the tube. Set aside, lightly covered, and let rise 1 1/2 to 2 hours.
• Punch dough down in the pan. Let rise again, 45 minutes to 1 hour.
• Preheat oven to 375 degrees. Bake the cake for about 45 minutes, until nicely browned. Allow it to cool completely in the pan, then unmold. Dust with sifted confectioners' sugar before serving.

CHOCOLATE KUGELHOPF

Steps:

• Dough: Bring milk almost to a boil in a saucepan. Remove from heat, and stir in butter, granulated sugar, vanilla, and salt. Transfer to a large bowl, and let cool until lukewarm, 3 to 5 minutes. Add 1 1/2 cups flour and the yeast, and beat with a mixer on low speed. Beat in eggs and egg yolk, 1 at a time. Beat in remaining 3 cups flour, 1/2 cup at a time. Transfer dough (it will be sticky) to a lightly floured surface, and knead until smooth, about 5 minutes. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, knead a few times, and let rest 10 minutes. Roll out into a 14-by-22-inch rectangle on a lightly floured surface.
• Filling: Mix together brown sugar, raisins, and chocolate. Brush butter on dough, and sprinkle filling on top, leaving a 1-inch border.
• Starting from a long side, roll up dough; cut crosswise into 12 slices. Place 6 slices flush against the side of a buttered 10-inch tube pan. Place remaining 6 slices, cut sides together, around tube of pan. Cover, and let rise until doubled, about 1 hour 30 minutes.
• Preheat oven to 350 degrees. Bake cake until golden and a toothpick inserted into the center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold, and let cool completely on rack, about 1 hour. Dust with confectioners' sugar before serving.