Tested till perfect Kugelhopf


Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 1 loaf or 16 slices


  • 1 cup 1cupchopped toasted pecans
  • 1/2 cup 1/2cupsugar
  • 1/4 cup 1/4cupwarm water
  • 1 tbsp 1tbspactive dry yeast
  • 1-1/2 cups 1-1/2cupsraisinraisins
  • 3/4 cup 3/4cupbutter, softened
  • 4 4eggeggs
  • 3/4 cup 3/4cupmilk
  • 1 tbsp 1tbsplemon rind, grated
  • 1 tsp 1tspsalt
  • 4 cups 4cupsflour
  • 1 tbsp 1tbspicing sugar
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Preheat oven to 375°F (190°C).

Generously butter large kugelhopf pan or 10-inch (4 L) tube pan. Sprinkle with 1/4 cup (50 mL) of the pecans. Set aside.

In small bowl, dissolve 1 teaspoon (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.

Meanwhile, in small saucepan, bring raisins and 1/3 cup (75 mL) water to boil; reduce heat to medium-low, cover and simmer for 3 minutes. Set aside.

In large bowl, beat butter with remaining sugar until light and fluffy. Beat in eggs, 1 at a time, until blended. On low speed, beat in yeast mixture, milk, lemon rind and salt. Beat in 2 cups (500 mL) of the flour; beat at medium speed for 5 minutes. With wooden spoon, stir in raisins, remaining nuts and enough of the remaining flour, 1/2 cup (125 mL) at a time, to make slightly stiff sticky dough. Turn into prepared pan.

Cover with greased waxed paper; let rise in warm draft-free place for about 1-1/2 hours or until 1/2-inch (1 cm) from top of pan. Bake in centre of oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean. Invert onto rack; let cool. Dust with icing sugar.

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