Gugelhupf / Kuglof / Kugelhopf - German/Hungarian Coffee Cake
However you spell it, it's a rolled coffee cake made from a raised dough that has a walnut/chocolate swirl inside. This recipe was given to me by both my Aunt (in-law) and Mother-in-law. The family always enjoy it during every holiday/family gathering and since I've been successful at making it, that job seems to have been past on to me- The tradition shall continue. Yay!
- Ready In:
- 49hrs 15mins
- 2 cups flour
- 1⁄2 cup bread flour
- 1 3⁄4 cups unsalted butter
- 1⁄8 cup lemon rind (grated from 1 lemon)
- 2 tablespoons powdered sugar
- 1 (1/4 ounce) package dry active yeast
- 1 cup skim milk
- 4 egg yolks
- 1 cup walnuts
- 1 cup powdered sugar
- 1 tablespoon cocoa powder
- 4 egg whites
- Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside.
- In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes).
- Separate 4 eggs - beat yolks and refrigerate whites, to save for filling.
- Add yolks to the yeast mixture.
- In large bowl place flour/butter crumbles and pour eggs/yeast over top.
- Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out.
- Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours).
Now work on your filling:
- Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded.
- Transfer to a bowl and let sit inside refrigerator until dough is ready.
- When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.).
- Remove dough from bowl and roll out into a large rectangle.
- Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form.
- Fold in the grounded nut mixture.
- Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.).
- Seal the finishing edge with a bit of water.
- Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.).
- Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan.
- Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top.
- Allow it cool, then turn out carefully.
- Serve plain or sprinkle with powdered sugar.
- Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave.
MY PRIVATE NOTES
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Hello? I put your recipe together and actually let it sit in the fridge for a week before putting it into bread maker on sweet bread cycle. It bakes for 55 minutes but that clearly was not enough, center came out clean with tooth pick but fell when taken out of the pan. My question centers around all the butter, it seemed a lot to me as my grandma's recipe produced a light bread like texture that you could like peel off in pieces that was not greasy... But this was dripping butter out of the bread maker. 2 sticks and three quarters of a stick so about 3/4 a pound of butter. Is this actually correct or am I reading wrong??
Gugelhupf/Kuglof/Kugelhopf is a cake steeped in the rich traditions of many European countries so I was very happy to find this one recipe that so closely resembled the one my mother used to bake.<br/><br/>I followed the recipe ingredients and instructions and my kuglof came out beautifully moist and delicious!! Thank you for sharing your family's recipe! <br/><br/>Some additional notes: I don't have a food processor but kept the butter cold and mixed it with AP flour in my Kitchen Aid mixer. When it became crumbly, I kept it in the refrigerator until I needed it again (oops no pun intended:) When I kneaded, I used my one hand and a wooden spoon; no problems but dough hook may even be easier! <br/><br/>Roll out the dough at the very end! It is very sticky indeed - which is a good thing because it makes for a moist cake - but keep it in the refrigerator until you've made the filling. I rolled the dough over a well floured silpat baking mat because it makes for less mess than over my countertop and worked quickly with the filling and final rolling. Working quickly with cold dough means there is last chance for disaster! <br/><br/>For those of you who aren't familiar with using yeast: I used 2% milk and wasted two cups of it and 2 packages of dry active yeast because I didn't know how to properly make yeast froth! I was down to one package and here is what worked: I microwaved the milk on high for 1 minute; stirred n the 1 TB of powdered sugar and 1 package of yeast; mixed vigorously with a wooden spoon then covered my milk with a towel. Ten minutes later it was frothing like mad.