Kugelhopf with Rum and Eggnog

    Kugelhopf with Rum and Eggnog

    (2)
    9saves
    10hr40min


    1 person made this

    About this recipe: Originating from Alsace, Kugelhopf is a yeasted fruit bread. This version combines rum and eggnog into the dough, making it a festive treat. Serve thickly sliced as is or lightly toasted for Christmas breakfast.

    Ingredients
    Makes: 1 loaf

    • 150g currants
    • 3 tablespoons rum
    • 250ml eggnog
    • 480g bread flour, divided
    • 2 1/2 teaspoons dried fast acting yeast
    • 100g caster sugar
    • 225g butter
    • 3 eggs
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 25g flaked almonds, for garnish
    • 2 tablespoons icing sugar, for dusting

    Method
    Prep:8hr30min  ›  Cook:30min  ›  Extra time:1hr40min proofing  ›  Ready in:10hr40min 

    1. Soak currants in rum overnight.
    2. In a saucepan, bring the eggnog to the boil. Pour it into a large bowl and add 200g of bread flour. Mix until smooth and let the mixture cool to 43 degrees C or just warm to the touch. Add the yeast and mix until blended. Cover the bowl with cling film 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 bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with cling film and allow it to rest for 20 minutes.
    4. Lightly grease a kugelhopf/Bundt/tube cake tin. Sprinkle the bottom of the tin with sliced almonds. Carefully add the dough mixture and cover with cling film. Let the dough rise until doubled, 1 to 1 1/2 hours.
    5. Preheat an oven to 190 C / Gas 5.
    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 icing sugar before serving.
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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    by
    32

    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 little dry, but fanstatic as it does not weigh you down. There is a perfect blend of eggnog and rum. However, I must tell you that I used the eggnog with the alcohol already mixed in just to give it a little extra kick. I could not find currants though, so I substituted raisins. I also did not use almonds and instead used pecan halves. I do believe I will make a rum glaze for the top for an added flavor and I was perhaps thinking of mixing nutmeg in with the recipe. Overall, I will be making this again as the only I made was just for a taste test. Our party is in 2 days and I will make a fresh one and let you know what the guests' say!  -  17 Dec 2009  (Review from Allrecipes US | Canada)

    by
    0

    This bread is delicious. It is not too sweet, yeasty, and studded with rummy raisins! I only did one thing different: I was short on raisins so I made up the difference with Craisins. Craisins soaked in rum is a good thing. The texture of the bread is a bit on the crumbly side, but is not as crumbly after it cools. I plan to use the leftovers to make a baked eggnog french toast casserole for Christmas morning breakfast.  -  23 Dec 2015  (Review from Allrecipes US | Canada)

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