This wonderful European invented bread makes it’s appearance every year during the holiday season and special occasions. Kugelhopf, is a little different from other specialty breads. For one it’s usually baked in a fluted mold and is more like a cake than a bread, in my opinion. Instead of using baking powder, yeast is used as the leavening agent. The dough is very sticky, not firm like most kneaded breads. If you have never tasted Kugelhopf, I highly suggest you give this recipe a try.

In this recipe I’m doing a little twist and used eggnog instead of milk. The eggnog adds a rich, full and robust flavor to this bread. The rum soaked currants add a subtle juicy taste as well, that I just love. The almonds are visually appealing and the dusting of the powdered sugar adds a little sweetness that is delicate, yet magical. Once again this bread would make a wonderful gift for those special people in your life.

For a step by step class of this great tasting recipe Rum and Eggnog Kugelhopf Recipe click here.

For a printable recipe card of thisrecipe Rum and Eggnog Kugelhopf Recipe click here.

For more free bread recipes go to our parent website at Cookingbread.com.

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Posted in Holiday Bread | 8 Comments �

8 Responses to “Rum and Eggnog Kugelhopf Recipe”

1. on 05 Dec 2008 at 1:59 am   Rosa

   A beautiful Kugehopf! Really tempting!

   Cheers,

   Rosa

2. on 05 Dec 2008 at 3:02 am   javapot

   your kugel looks wonderful. Wondering that I could substitute instead of eggnog? Of course i realize it can’t then be called eggnog kugel!! tks appreciate your response.

3. on 05 Dec 2008 at 9:54 am   Happy Cook

   Wow they looks so beautiful, and delicious too.

4. on 07 Dec 2008 at 9:32 am   RecipeGirl

   I’ve not heard of it, but I love to try out those sorts of never-heard-of recipes. Love the idea of subbing eggnog for milk in cakes this season.

5. on 08 Dec 2008 at 5:21 pm   Hayley

   Chuck, your photographs are absolutely beautiful. What a great way to get in the Christmas spirit by capturing such festive looking food.

   Hayley
   http://www.buffchickpea.com

6. on 10 Dec 2008 at 7:02 pm   eliza

   you know Chuck, i’ve never tried making kugelhopf. it’s in my to-do-list though, and i wonder if i should make it for this christmas?

7. on 12 Dec 2008 at 7:50 pm   farida

   Beautiful! The Kugelhopf, the presentation – everything is stunning. Happy Holidays to you too!

8. on 21 Dec 2008 at 10:56 am   Karen

   It was light, delicious, yet rich at the same time. Much better than panettone. The amazing thing is that, after soaking the currants according to the recipe, I just mixed all of the other ingredients in my bread machine, before decanting it into a greased bundt pan. It filled the bundt pan after an hour to rise, and took longer to cook than the recipe suggests.