Rum and Eggnog Kugelhopf

Continuing with my Christmas treats, I baked Kugelhopf today.   Kugelhopf is not your typical “bread”;  if you ever want to see the love child of bread and cake then Kugelhopf is it!  You can see different variations of Kugelhopf in southern Germany, Switzerland, and Austria; in fact many Slavic countries have their versions of Kugelhopf, babka being one of them.  I found today’s recipe from Cooking Bread website. 


  • 1 cup Eggnog
  • 2 1/2 teaspoon instant yeast
  • 3 1/2 cup bread flour
  • 1 cup butter
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3 eggs
  • 1 cup currants
  • 3 tablespoons rum
  • sliced almonds

Prep all the ingredients a head, this will help to make sure you have everything you need. The night before you make the Kugelhopf soak currants in rum (or soak for at least 2 hours).

In a saucepan heat the eggnog to a scald. Pour into a large bowl and add in a 1 1/2 cups of flour. Mix till smooth and wait till the temperature cools to 110 F. Add in the instant yeast and mix till well blended. Cover with plastic wrap and allow to rise till double, about 20-30 minutes.

In a separate bowl mix the sugar and butter together till well mixed. Slowly add one egg at a time till all the eggs are incorporated into the butter and sugar mixture. Add in the salt and cinnamon and mix. Pour this mixture into the large bowl with the dough and mix till smooth. Now, slowly add the rest of the flour to the mixture and beat for 3 minutes. The dough will be very sticky. Add in the currants and mix.
Cover mixture with plastic wrap and allow to rest for 20 minutes. Take your bundt pan and spray with oil spray and sprinkle almonds on the bottom. Slowly add in the batter and cover with plastic wrap for 1 to 1 1/2 hours. Bake in a preheated oven for 375F for 30 – 35 minutes.
Remove from pan and cool on a wire rack. Dust with powdered sugar.



My opinion:  Holy Moly!!  How can something taste so good?!  Such a perfect bread/cake for the holidays.  I know this isn’t one of those easy and fast recipe (well, easy “yes”), however, this is a perfect recipe when you have chores to do around the house (just do your chores and tend to this ).   I tell you, it’s worth all your effort!!

No one flavor stands out, it’s such a perfect blend and as my husband said, “ I have to becareful, I can keep on eating this until it’s all gone!”  Unlike the traditional Kugelhopf, this recipe uses eggnog, so the batter is bit on a dense side, but as you can see on my photo it’s still fluffy enough!  I mixed raisins and dried cranberries and they were nice addition.  Please try this!!


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