Classic Gugelhupf

Gugelhupf, also written as kugelhopf, is the Austrian and Alsatian Sunday cake that bridges the gap between bread and dessert. Yeasted instead of chemically leavened, it has a tender, brioche-like crumb rather than the dense, buttery body of a typical bundt.

The scalded milk method matters. Heating the milk to just below boiling and cooling it back down denatures the whey proteins that interfere with gluten, which is the difference between a tight crumb and a pillowy one.

Ground almonds folded into the batter add gentle marzipan-leaning sweetness and richness without making the cake heavy. The raisins get a head start by absorbing the buttery dough during the slow two-hour rise.

The turban-shaped mold is traditional but a standard bundt pan gives the same crown. Grease it well, since yeasted doughs love to stick.

Pro Tips

• Soak the raisins in warm rum or orange juice for 30 minutes before adding for plumper, more flavorful pockets.
• Bring all ingredients to room temperature first. Cold milk shocks the yeast and slows the rise.
• Tap the pan firmly on the counter before rising to release big air pockets in the batter.
• Dust with powdered sugar before serving. A sweet glaze is too heavy for this delicate crumb.

Variations

• Swap raisins for chopped candied citrus peel for a more festive holiday version.
• Add a half teaspoon of mace or cardamom to the dry mix for an aromatic twist.
• Drizzle with a thin lemon glaze if serving as dessert rather than morning coffee.