Nutrition

Ingredients

• 8–10 whole blanched almonds (optional)
• 1 cup whole milk
• ½ cup (1 stick) unsalted butter
• ⅓ cup (67 g) granulated sugar
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 2 large eggs
• Zest of 2 large oranges
• 1 ¼-oz. envelope instant dry yeast (about 2¼ tsp.)
• 3⅔ cups (458 g) all-purpose flour, plus more for dusting
• 1½ cups (about 255 g) golden raisins
• Nonstick vegetable oil spray (for pan)
• Powdered sugar (for serving; optional)
• Special equipment: A kugelhopf pan or 10–12 cup Bundt pan

Instructions

1. 1 Place a rack in middle of oven; preheat to 350°. Toast 8–10 whole blanched almonds, if using, on a small rimmed baking sheet until golden, 8–10 minutes.
2. 2 Heat 1 cup whole milk, ½ cup (1 stick) unsalted butter, ⅓ cup (67 g) granulated sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small saucepan over medium, stirring often, until sugar dissolves, about 4 minutes.
3. 3 Transfer milk mixture to the bowl of a stand mixer and let cool until barely warm, about 5 minutes. Add 2 large eggs, finely grated zest of 2 large oranges, and one ¼-oz. envelope instant dry yeast (about 2¼ tsp.) and mix with a fork until combined. Add 3⅔ cups (458 g) all-purpose flour, attach dough hook to mixer, and mix on low speed until a smooth but sticky dough forms, 12–15 minutes. Add 1½ cups golden raisins and mix on low speed just until evenly distributed, about 4 minutes.
4. 4 Turn dough out onto a lightly floured surface. Knead briefly to bring together and redistribute raisins if any are in large clumps. Shape dough into a ball.
5. 5 Generously coat pan with nonstick vegetable oil spray. Place toasted almonds, if using, into each depression in bottom of pan. Poke a hole in center of dough ball and stretch it lightly (it will look like a giant raisin bagel; this shape is to accommodate the central tube in the pan). Place dough in pan and press down on it lightly to ensure it fills in all the crevices in the pan. Cover with plastic wrap and let sit in a warm place until doubled in size, about 2 hours.
6. 6 Meanwhile, place a rack in middle of oven; preheat to 350°. Bake kugelhopf until an instant-read thermometer inserted into the center registers 190° (cake should be deep brown and a tester inserted into the center should come out clean—a thick wood skewer works best here), 40–45 minutes. Transfer pan to a wire rack and let kugelhopf cool in pan 5 minutes, then turn out onto rack and let cool until barely warm, about 30 minutes.
7. 7 Just before serving, dust kugelhopf with powdered sugar if desired and cut into slices with a serrated knife. Do Ahead: Kugelhopf (without powdered sugar) can be made 1 day ahead. Let cool completely; store at room temperature, covered with a cake dome, large bowl, or kitchen towel, or freeze up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw, wrapped, in refrigerator overnight. Reheat in a 350° oven 5–8 minutes. Editor’s note: This kugelhopf recipe first appeared in the April 1962 issue of ‘Gourmet’ and again in the April 2002 issue. It has been edited for style.

Original Source

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