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Kugelhopf French Bundt Cake

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A traditional French Bundt cake, rich with butter, topped with powdered sugar, and occasionally adorned with fruit or chocolate for a deliciously indulgent treat.

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons active dry yeast
  • 1/4 cup warm milk
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped walnuts (optional)
  • Powdered sugar for dusting
  • 1/4 cup melted dark chocolate (optional, for glazing)

Instructions

  1. In a small bowl, combine the warm milk and yeast. Let it sit for about 10 minutes until foamy.
  2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the flour and salt to the wet mixture, mixing until combined. Add the yeast mixture and stir until a dough forms.
  5. Fold in the raisins and walnuts if using.
  6. Knead the dough for about 5 minutes until smooth and elastic.
  7. Grease a Bundt pan and place the dough inside, spreading it evenly.
  8. Cover with a kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
  9. Preheat oven to 350°F (175°C). Bake for 40-45 minutes, or until golden and a toothpick comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Dust with powdered sugar and drizzle with melted dark chocolate if desired before serving.

Notes

  • Use room temperature ingredients for better dough consistency.
  • Raisins can be soaked in warm water or rum for extra moisture and flavor.
  • Ensure dough is not over-proofed to maintain good texture and rise.
  • This cake is perfect served with coffee or tea and can be made a day ahead.

Nutrition

Find it online: https://yumfoodusa.com/kugelhopf-french-bundt-cake/