Rum and Eggnog Kugelhopf

Rum and Eggnog Kugelhopf

1
apurpleocean 62

"I always look forward to making this special treat at Christmas. It's become a family tradition."
Saved
Save
I Made it Rate it Share Print

Ingredients

13 h servings 418 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Soak currants in rum overnight.
  2. In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
  3. In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
  4. Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
  5. Preheat an oven to 375 degrees F (190 degrees C).
  6. Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

Footnotes

  • Editor's Note
  • Instant yeast does not need to be "proofed" before mixing. To substitute active dry yeast, let the scalded eggnog cool to 110 degrees F (43 degrees C) before whisking in 1 (.25 ounce) package active dry yeast. Let the eggnog-yeast mixture rest for five minutes before proceeding with the recipe.

Reviews

1

Ok, so we're having a Christmas party and I came across this recipe. I'm so glad I did! This is a very good cake/bread for a gathering or to finish off a good dinner. It's not to sweet - a littl...