My tested formula

This formula gives a butter-rich Kugelhopf with raisins, almonds and a light syrup finish.

Yield: one Kugelhopf.

  • Sponge: 150 g all-purpose flour, 30 g fresh yeast and 150 g warm whole milk
  • Dough: 140 g unsalted butter, 140 g icing sugar, 1 teaspoon fine salt, zest of 1 lemon and 1 tablespoon vanilla sugar
  • 2 whole eggs and 1 egg yolk
  • 250 g bread flour, 1 pinch nutmeg and 50 g warm whole milk
  • 150 g raisins, plumped and thoroughly drained
  • 15–20 whole blanched almonds
  • Icing sugar for finishing

Method

  • Mix the sponge flour, yeast and 150 g milk. Cover and leave until doubled.
  • While the sponge ferments, cream the butter with the icing sugar, salt, lemon zest and vanilla sugar until light.
  • Add the eggs and yolk progressively, allowing each addition to incorporate.
  • Add the mature sponge, bread flour, nutmeg and remaining 50 g milk. Mix until the dough shows a developed gluten structure. It will remain much looser than an ordinary bread dough.
  • Add the drained raisins last and mix only until evenly distributed.
  • Cover and proof for approximately 30–40 minutes, or until doubled.
  • Butter a Kugelhopf mould and arrange the blanched almonds in its base. Degas the dough gently, place it in the mould and proof until it reaches approximately 1.25 cm / 1/2 inch below the rim.
  • Apply egg wash if desired. Bake at 176°C / 350°F for approximately 35–40 minutes, until deeply browned and fully baked.
  • Unmould promptly onto a rack so steam does not soften the exterior. Cool and dust lightly with icing sugar.

What makes this Kugelhopf rather than ordinary brioche?

Kugelhopf belongs to the enriched yeast-dough family, but its identity is not defined by richness alone. The tall fluted ring mould, dried fruit and almond arrangement are central to the classical presentation.

Compared with many brioche formulas, professional Kugelhopf versions often carry more fruit and a distinct moulding and finishing tradition. The exact enrichment and fermentation system vary legitimately.

Where my testing agrees with the professional sources

  • The dough is yeast-raised and enriched with eggs, milk, butter and sugar.
  • Gluten must still be developed despite the enrichment.
  • Raisins or currants are incorporated after the dough has developed.
  • Almonds are arranged in the mould as part of the characteristic finish.
  • The dough is baked in a tall fluted Kugelhopf mould and unmoulded after baking.

Production variations I consider legitimate

The ICC formula uses a sponge and a same-day proofing sequence. The Lescure formula uses a direct mixed dough with two flour strengths, progressive butter incorporation, an overnight cold rest and a longer final proof. These are coherent but materially different production systems, so their quantities should not be averaged.

Dried fruit may be plumped in water or macerated in rum. Icing sugar is a common finish; some versions add syrup or melted butter after baking. These choices change sweetness, aroma and keeping quality without erasing the core identity.

What I watch closely

  • Develop a visible gluten network before deciding that the loose dough needs more flour.
  • Drain and surface-dry the fruit so free liquid does not weaken the dough.
  • Add fruit late and mix briefly to avoid shredding it and discolouring the dough.
  • Proof by volume and dough condition, not by time alone.
  • Bake to a properly browned, set structure; a tall enriched loaf can colour before its centre is ready.
  • Unmould while the crust is still able to release steam.