Name: Kugelhopf (Austrian Bowl Cake)
Prep time: 3 h
Total time: 3 h
Yield: Makes one 10-inch kugelhopf
Ingredients: 4 grams (1 tablespoon) vanilla sugar; 1 teaspoon salt; 140 grams (5 ounces) unsalted butter, at room temperature; 4 grams (1 tablespoon) confectioners’ sugar; 150 grams (5⅓ ounces) all-purpose flour; 150 grams (5⅓ ounces) raisins; 150 grams (5⅓ ounces) warm milk; 15 grams (½ ounce) dry active yeast; 2 large eggs, at room temperature; Zest of ½ lemon; 250 grams (8¾ ounces) bread flour; 50 grams (1¾ ounces) warm milk; Pinch ground nutmeg; 15 to 20 whole blanched almonds; Butter for greasing bowl and mold; 12 grams (3 tablespoons) confectioners’ sugar; Egg wash

Preparation info

Makes
one
10 inch

Difficulty
Medium
Ready in
3 hr

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

For the sponge

150 grams (5⅓ ounces) warm milk
15 grams (½

Method

Prepare your mise en place.

Combine the milk and yeast with the flour in a medium mixing bowl, stirring with a wooden spoon until a sponge forms. Cover with plastic film and set aside to rest for 10 minutes, or until the sponge doubles in volume.

To plump the raisins, place them in a small heat-proof bowl with very hot water to cover by 2.5 centimeters (1 inch). Set them