Austrian Gugelhupf


Preparation info

  • Difficulty


  • Makes


    large loaf

Appears in

Making Bread at Home

Making Bread at Home

By Tom Jaine

Published 2005

  • About

This sweet yeast bread, very similar to the French brioche, is found in a broad belt of Europe, stretching from Alsace (where it is kugelhopf) to Vienna (where they say gugelhupf) and beyond. The word kugel is German for ‘ball’, and a Jewish round pudding was also called by that name. West or East, the shape is not so much a ball as an inverted decorated bowl with a hole down the middle


  • 60 g/2 oz unsalted butter for the mould

The Sponge

  • 15 g/½ oz fresh yeast
  • 120 ml/4 fl oz tepid milk
  • 120 g/4 oz unbleached white plain flour

The Dough

  • 120 g/4 oz unsalted butter
  • 90 g/3 oz sugar
  • 2 whole eggs
  • 2 egg yolks
  • grated rind of 1 lemon
  • ½ teaspoon salt
  • 225 g/8 oz unbleached white plain flour
  • 120 g/4 oz raisins, plumped in dry white wine

To Finish

  • icing sugar for dusting


  1. Chill a large gugulhupf mould in the refrigerator. Melt the 60 g/2 oz butter and let it cool but not set. Brush the inside of the mould all over with the melted butter. Return it to refrigerator to set, then brush again. Keep cool.
  2. To make the sponge, cream the yeast in the warm milk, add the 120 g/4 oz flour and mix to make a sponge. Leave in a covered bowl at room temperature overnight.
  3. To make the dough, cream the butter and sugar together with a wooden spoon. Add the eggs and yolks, lemon rind and salt, and beat until well combined. Beat in the flour. Add the sponge to this mixture and mix to amalgamate. Beat vigorously with your hand, stretching the dough as much as you can by lifting and pulling. Add a little extra flour to make the dough workable, pulling it away from the sides of the bowl. Give at least 500 strokes. Knead in the raisins.
  4. Cover the bowl with oiled clingfilm and leave the dough to rise in a 26°C/80°F) for 1½ hours, or until doubled in size. Turn on to a lightly floured surface, knock back and put in the mould (which it should half fill), cover with oiled clingfilm and leave to prove at 26°C/80°F for about 30 minutes, until it has reached the top of the mould. Meanwhile, heat the warm place (oven to 200°C/400°F/gas 6.
  5. Bake the bread for approximately 30 minutes before testing with a skewer to see if it is cooked. Insert the skewer into the centre, if it comes out clean, the bread is done. Cooking time will depend on the shape of the mould. Turn out and cool on a wire rack. Dust with icing sugar.