Skip to content
Hungarian Kugelhopf (Kuglóf) Cake
A classic Central European coffee cake, Kugelhopf (also spelled Kuglóf in Hungarian) is a buttery, yeasted ring cake studded with raisins, almonds, and sometimes citrus zest. It’s a beloved treat in Hungary, Austria, Germany, and France (where it’s called Kouglof).
Ingredients
(For a traditional Hungarian version)
Dough:
-
3 cups (375g) all-purpose flour
-
½ cup (100g) granulated sugar
-
1 packet (7g) active dry yeast
-
½ cup (120ml) warm milk
-
3 large eggs, room temperature
-
½ cup (115g) unsalted butter, softened
-
1 tsp vanilla extract
-
Zest of 1 lemon (optional)
-
½ tsp salt
Add-ins:
-
½ cup (75g) raisins (soaked in rum or warm water)
-
¼ cup (30g) slivered almonds
For the Pan & Topping:
-
2 tbsp melted butter (for greasing)
-
2 tbsp sliced almonds (for decoration)
-
Powdered sugar (for dusting)
Special Equipment:
-
Kugelhopf mold (bundt-style fluted tube pan)
Instructions
1. Prepare the Dough
-
Activate yeast: Mix yeast with warm milk and 1 tsp sugar. Let sit for 10 mins until frothy.
-
Make dough: In a bowl, mix flour, sugar, salt, and lemon zest. Add yeast mixture, eggs, and vanilla. Knead until smooth (~5 mins by hand, 3 mins in a mixer).
-
Incorporate butter: Gradually add softened butter, kneading until the dough is elastic and shiny (about 8-10 mins).
-
Add raisins & almonds: Fold in drained raisins and slivered almonds.
2. First Rise
-
Cover dough with a towel and let rise in a warm place for 1.5–2 hours, or until doubled in size.
3. Prepare the Pan
-
Generously grease the Kugelhopf mold with melted butter.
-
Arrange sliced almonds in the fluted grooves for decoration.
4. Shape & Second Rise
-
Gently punch down the dough and shape it into a ring. Place in the mold.
-
Cover and let rise again for 45–60 mins (until nearly doubled).
5. Bake
-
Preheat oven to 350°F (180°C).
-
Bake for 30–40 mins, until golden and a skewer comes out clean.
-
Cool in the pan for 10 mins, then invert onto a wire rack.
6. Serve
-
Dust with powdered sugar while slightly warm.
-
Best enjoyed fresh with coffee or tea!
Tips & Variations
-
Hungarian twist: Some versions use sour cream for extra richness.
-
Boozier option: Soak raisins in rum or brandy overnight.
-
No yeast? Try a quick baking powder version (though less traditional).
Why It’s Special
This cake is a staple at Hungarian holidays and family gatherings. Its distinctive ring shape comes from the mold, which ensures even baking and a beautiful presentation.
Would you like a chocolate-swirl version or tips for making it ahead? 😊
