This classic kugelhopf recipe delivers the tall, golden brioche-like loaf beloved across Austria and France’s Alsace region. Traditionally baked in a decorative kugelhopf mold, this lightly sweet yeast bread is enriched with butter and eggs, scented with fresh citrus zest, and studded with plump golden raisins. (You can swap in currants, black raisins, or chopped dried apricots or cherries—and even add a splash of vanilla extract, dark rum, or kirsch for a more aromatic loaf.)
The dough rises slowly and bakes into an airy tender crumb that slices beautifully once cooled. A light-colored metal kugelhopf pan gives the most beautiful bake. These have narrow sides and steeper ridges than a classic Bundt pan. That said, a 10–12 cup Bundt will work just fine.
Serve your kugelhopf still slightly warm, dusted generously with powdered sugar, or toast leftovers the next day and spread with salted butter. Whether you enjoy it for breakfast, brunch, or as an afternoon dessert, this kugelhopf recipe makes a showstopping centerpiece that tastes even better than it looks.
Tips and FAQs for the best Kugelhopf
- What’s the origin of kugelhopf?
Though there is some debate over its provenance, Kugelhopf likely originated in Austria. It’s popular across France, particularly in the Alsace region near the German border, and Switzerland. The confection goes by an array of names, including kugelhof, gugelhupf, and gugelhof among others. - Do I need a special kugelhopf pan?
A traditional kugelhopf mold is tall, narrow, and deeply ridged, giving this cake its signature height and sharp ridges. Bundt pans, meanwhile, are shorter and wider, and often have more delicately rounded edges. While a 10–12 cup light-colored Bundt pan works beautifully for this kugelhopf recipe, the cake will be slightly broader with shallower ridges. Avoid dark metal or nonstick pans, which can overbrown the exterior and shorten the bake time. - What’s the difference between a kugelhopf and panettone?
While both kugelhopf and Italian panettone are festive yeast-based breads studded with dried fruit, they differ in several ways. Kugelhopf tends to be more buttery and less sweet and is always baked in a ring with sharp ridges. Panettone has a much lighter, airier texture, is fermented for a longer period, and might be studded with nuts, chocolate, and candied peel in addition to the dried fruit. It’s also baked in a paper mold with no central hole. - Can I make kugelhopf ahead of time?
Yes. Kugelhopf is best the day it’s baked, but it keeps well covered at room temperature for 1 day and freezes for up to 2 months. Reheat slices in a 350° oven for 5–8 minutes to refresh the crumb. - How do I know when my kugelhopf is done?
The loaf should be deep golden brown and register 190° in the center on an instant-read thermometer. A long wood skewer inserted into the center should come out clean. - Why is my kugelhopf dense?
Dense kugelhopf is usually a result of under-kneading, dough that hasn’t doubled during the rise, or using expired yeast. Make sure the dough is smooth and elastic, give it a full rise, and check that your yeast is fresh. - How should I serve kugelhopf?
Slice and serve warm or at room temperature, dusted with powdered sugar. It’s also excellent toasted the next day with butter or jam.
