Kugelhopf Delight - German Breakfast Bread
Indulge in the deliciously soft and fluffy Kugelhopf Delight, a delightful German breakfast bread with Russian origins, courtesy of Mary Eisner. This sweet bread is a perfect centerpiece for your breakfast table, featuring a subtle sweetness enhanced by a choice of fresh fruits or a sprinkling of cinnamon sugar for a comforting twist. Each bite blends the richness of butter and milk with the warmth of yeast, creating a texture that's both airy and satisfying. Perfect for sharing, and great served warm or at room temperature, this treat is sure to please a crowd!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Yeast
2 (1/4 ounce) packages (Dry)
Granulated Sugar
1/2 cup (For dough)
Granulated Sugar
1 tablespoon (For yeast mixture)
Water
1 cup (Lukewarm (about 110°F))
Milk
1 cup (Warmed)
Butter or Margarine
1/2 cup (Melted)
Salt
1 teaspoon (None)
Flour
6 1/2 cups (All-purpose)
Eggs
3 (Beaten)
Fruit
As desired (Sliced apples, apricots, peaches, berries, or seedless grapes)
Egg
1 (Beaten, for egg wash)
Granulated Sugar
2 tablespoons (For topping)
Sour Cream
1 cup (Thickened with flour)
Butter
1/2 cup (Melted for topping)
Granulated Sugar
3/4 cup (For crumb topping)
Flour
2 cups (For crumb topping)
Instructions
1
In a small bowl, dissolve the yeast and 1 tablespoon of sugar in lukewarm water. Set aside to activate for about 10 minutes until foamy.
2
In a separate large mixing bowl, combine the warmed milk, 1/2 cup sugar, melted butter (or margarine), and salt. Allow the mixture to cool to lukewarm.
3
Gradually mix in 2 cups of flour to form a smooth batter. Then, add the activated yeast mixture along with the beaten eggs, mixing well until fully incorporated.
4
Add the remaining flour gradually, or enough to form a soft dough that pulls away from the sides of the bowl. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
5
Place the kneaded dough in a greased bowl, cover with a clean cloth, and allow it to rise in a warm, draft-free area until doubled in size, approximately 2 hours.
6
Once doubled, punch down the dough and allow it to rise again until it doubles in volume once more.
7
For the cake, divide the dough into 3 equal portions for 9" x 12" pans, or 6 equal portions for 9" round pans. Roll out each portion evenly, and spread it into the greased pans.
8
In a small bowl, combine the topping ingredients—thickened sour cream and melted butter—and spread 1/3 on each cake layer. Arrange the sliced fruit on top as desired.
9
In another bowl, mix together the crumbly rivel ingredients, then sprinkle 1/3 of the crumbs over the fruit layer on each cake.
10
Cover the pans and allow the cakes to rise again in the pan for about 30 minutes.
11
Meanwhile, preheat the oven to 375°F (190°C).
12
Bake the cakes in the preheated oven until they are golden brown and cooked through, approximately 30-35 minutes. Keep an eye on them as oven times may vary.
13
Allow to cool slightly before serving. Enjoy warm or let them cool completely!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Kugelhopf Delight?
Kugelhopf Delight is a soft and fluffy German breakfast bread with Russian origins that features a subtle sweetness and a variety of fruit or crumb toppings.
Who is the source of this Kugelhopf recipe?
This traditional recipe is courtesy of Mary Eisner.
How do I activate the yeast for this bread?
Dissolve 2 packages of dry yeast and 1 tablespoon of sugar in 1 cup of lukewarm water (about 110°F) and let it sit for 10 minutes until foamy.
What are the initial liquid ingredients for the dough?
The dough begins with a mixture of warmed milk, 1/2 cup sugar, melted butter or margarine, and salt.
How much flour is required for the Kugelhopf dough?
The recipe requires approximately 6 1/2 cups of all-purpose flour for the dough.
How many eggs are used in the bread dough?
Three beaten eggs are incorporated into the batter after the initial flour and yeast mixture are added.
How long should the dough be kneaded?
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
What is the first rising time for the dough?
The dough should rise in a warm, draft-free area for approximately 2 hours or until it has doubled in size.
Does the dough require a second rise?
Yes, after the first rise, you should punch down the dough and allow it to rise again until it doubles in volume for a second time.
How should the dough be divided for baking?
Divide the dough into 3 equal portions for 9x12 inch pans, or 6 equal portions if using 9-inch round pans.
What ingredients make up the cream topping?
The cream topping is made from 1 cup of sour cream thickened with flour and 1/2 cup of melted butter.
What types of fruit can be used as a topping?
You can use sliced apples, apricots, peaches, berries, or seedless grapes as desired.
How do I make the crumbly rivel topping?
The crumbly rivel ingredients consist of 3/4 cup sugar and 2 cups of flour mixed together.
How long should the cakes rise once they are in the pans?
Once the dough and toppings are in the pans, let them rise for an additional 30 minutes before baking.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
How long does the Kugelhopf Delight bake?
Bake the cakes for approximately 30-35 minutes until they are golden brown and cooked through.
Can this bread be served at room temperature?
Yes, Kugelhopf Delight is great served both warm and at room temperature.
What can I use as a topping if I do not want fruit?
A sprinkling of cinnamon sugar can be used as a comforting alternative to fruit.
What is the purpose of the egg wash mentioned in the ingredients?
One beaten egg is used as an egg wash to help the bread achieve a beautiful finish.
What texture can I expect from this breakfast bread?
The bread has a texture that is both airy and satisfyingly rich due to the butter and milk.
How many packages of yeast are needed?
You will need 2 (1/4 ounce) packages of dry yeast.
Is the milk used in the recipe cold or warm?
The recipe specifies using warmed milk for the dough mixture.
How much sugar is used in the crumb topping specifically?
The crumb topping uses 3/4 cup of granulated sugar.
Should the butter for the topping be melted?
Yes, the 1/2 cup of butter for the topping should be melted before mixing with the sour cream.
What is the preparation for the sour cream in the topping?
The sour cream should be thickened with flour before being spread on the cake layers.
Can I use margarine instead of butter in the dough?
Yes, the recipe allows for either 1/2 cup of butter or 1/2 cup of margarine.
How many portions of dough go into 9-inch round pans?
For 9-inch round pans, the dough should be divided into 6 equal portions.
What is the temperature for the lukewarm water for yeast?
The lukewarm water should be approximately 110°F to properly activate the yeast.
How many cups of flour are used for the crumb topping?
The crumb topping requires 2 cups of flour.
Is this recipe suitable for a crowd?
Yes, because it makes three large rectangular cakes or six round cakes, it is an ideal centerpiece for sharing with a crowd.