Kugelhopf Recipe | James Beard Foundation
According to James Beard, this recipe was supposedly one that Marie Antoinette took with her from Austria to France, where it became a treasured staple of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Kugelhopf mold
- Tube pan
- Oven
- Sifter
- Mixing bowl
- Hand mixer
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen towel
- Cooling rack
Ingredients
- 1 package active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup warm water, approximately 100ºF to 150ºF
- 4 cups all-purpose flour
- 1/2 cup (1 stick) butter, softened
- 1 tablespoon salt
- 6 eggs
- 3/4 cup golden raisins
- 1/2 cup sliced almonds
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