The Austrian/French/German answer to Panettone!  In my opinion.

Our Kugelhopf is a sweetened bread, similar to panettone or brioche (although not as rich as brioche), flavored with raisins, almonds and citrus zest which is then dusted with powdered sugar once baked and before serving.

Kugelhopf is a yeast dough, left to rise for about 2 hours.  Since we do not use commercial yeast in our kitchen - ours is a naturally leavened dough.  The dough is kneaded, then put in an enamel kugelhopf crown shaped pan, left to rise again for another 2 hours and finally baked.  

Entremet size: 8.5-inch dia. x 4-inch height.  

Approx. 12 to 16 servings

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