A great classic of Central European tradition, the Kugelhopf (also known as Gugelhupf in Germany and Austria) is a leavened cake with a showy shape and timeless elegance. Its soft, butter-rich, flavored dough stands out for its tender, enveloping texture that melts delicately on the palate without being cloying. Traditionally served at breakfast, during holidays or on special occasions. This version enriched with amarena cherries in syrup, in my opinion, makes it even more inviting. The 8-inch pan allows you to create a tall and refined cake ready to win the eyes and palates of friends and family. It stays soft for 2–3 days if well covered under a dome or in a food bag. Now let’s see step by step how to prepare the Kugelhopf with Amarena cherries:
Other recipes of yeasted desserts:
- Difficulty: Medium
- Cost: Economical
- Rest time: 14 Hours
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
- 1 cup cup Manitoba (strong) flour
- 2/3 tsp fresh yeast
- 1/3 cup water
- All of the pre-dough
- 1/3 cup milk
- 4 tsp fresh yeast
- one teaspoon of honey
- 1/3 cup sugar
- 2 1/4 cups Manitoba (strong) flour
- 3 large egg yolks egg yolks
- 1 tsp salt
- 7 tbsp butter (soft)
- vanilla extract
- grated zest of one orange
- 1/2 cup Amarena cherries in syrup
- to taste powdered sugar
Steps
Prepare the pre-dough. In a bowl mix the flour with the crumbled fresh yeast. Add the water and work quickly until you obtain a homogeneous dough.
Cover with plastic film and let rise for about half an hour at room temperature, then for 8 hours in the refrigerator.
After this time, leave it at room temperature for about an hour. Then proceed with the preparation of the dough.
In the bowl of the stand mixer pour the milk, the yeast and the honey and mix to dissolve them. Add the risen pre-dough and start the mixer with the hook.
Add the flour in two additions, alternating with the lightly beaten yolks. When the dough starts to come together, add the sugar little by little. Add the salt, the vanilla and the grated zest of one orange.
Finally incorporate the soft butter, always in several additions, waiting that each addition is completely absorbed. The dough should be shiny, elastic and well developed.
Dry the Amarena cherries well and, if the larger ones, cut them in half. Gently fold them in at low speed or by hand and shape a compact loaf.
Transfer the dough to a lightly buttered bowl. Cover with plastic film and let rise until doubled (about 3 hours, depending on temperature).
Perfectly grease the 8-inch kugelhopf pan and transfer the dough, distributing it evenly. Let rise until it reaches about 1–1/2 cm (about 1/2 inch) from the edge.
Preheat the oven to 347°F. Place a tray with hot water on the bottom of the oven and bake the cake for 30 minutes. Then remove the tray with the water, lower the temperature to 320°F and continue baking for another 15–20 minutes, until evenly golden.
Let it cool slightly in the pan for 10 minutes, then unmold onto a rack. Once cold, dust with powdered sugar as desired.
The Kugelhopf with Amarena cherries is ready to be enjoyed!
Bon appétit and.. see you next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
