Skip to navigation Skip to content
Kugelhopf on a plate with a few slices sliced off Tried & Tested

Kugelhopf

Read reviews
2.801 stars based on 10 ratings

Kugelhopf is a classic, rich Austrian dough, baked in a special tall, fluted ring mould. But if you don’t have one, use a ring mould, bundt tin, brioche mould or just a round cake tin. It is delicious sliced and served with coffee. Add raisins, mixed peel, or chocolate chips to the dough too if you like for added flavour!

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the flour, yeast and sugar in a large mixing bowl and stir.

    Ingredients for this step

  2. Classic mode Step 2

    Warm the milk until it is just warm to the touch, add the eggs and melted butter and stir into the flour to make a soft dough. Beat for 5 minutes until smooth, then dollop into a Kugelhopf or ring mould and spread evenly.

    Ingredients for this step

    • 150ml 5⅛ fl oz Milk warmed
    • 110g 4 oz Butter (unsalted) melted and cooled
    • 3 3 Egg(s) (free range)
  3. Classic mode Step 3

    Cover with oiled cling film and leave in a warm place until the dough has doubled in size and fills the tin.

  4. Classic mode Step 4

    Preheat the oven to 190°C (fan 170°C, gas mark 5). Bake for 30 minutes or until golden and risen. Allow to cool in the tin for 5 minutes then turn out and allow to cool on a wire rack.