Fruit and Walnut Kugelhopf
Prep time
Cook time
Total time
Inspired from German and Austrian sweet coffee cakes, this special holiday Kugelhopf has more fruit than a traditional Kugelhopf and uses walnuts in place of almonds, and is finished with a sweet orange glaze after baking. Along with orange zest and cardamom, this recipe uses bits of dried apricots, cherries, cranberries, and golden raisins that have been soaked in Kirschwasser, a cherry infused brandy, or Grand Marnier liqueur or regular brandy. Kugelhopf is traditionally baked in a fluted Kugelhopf pan, although a Bundt pan can be substituted.
Recipe type: Dessert | Yeast Bread | Fruit Bread
  • ½ cup golden raisins
  • ¼ cup dried apricots, diced into ¼ inch pieces
  • ¼ cup dried cherries, diced into ¼ inch pieces
  • ¼ cup dried cranberries
  • ¼ cup Kirschwasser brandy, Grand Marnier liqueur or brandy
  • 1 package active dry yeast
  • ¾ cup warm milk (110 to 115 degrees) (preferably whole milk)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • ½ cup unsalted butter, room temperature
  • 1 tablespoon grated orange zest (about ½ orange)
  • ½ cup granulated sugar
  • 3 large eggs, lightly beaten
  • ½ teaspoon pure vanilla extract
  • ¾ cup walnuts, broken by hand into ¼ inch pieces
Orange Glaze:
  • 1½ cups confectioner's (powdered) sugar
  • 1 teaspoon grated orange zest
  • ¼ teaspoon pure orange extract
  • 7 to 8 teaspoons freshly squeezed orange juice
  1. In a small mixing bowl, combine the raisins, apricots, cherries, cranberries, and brandy or liqueur. Set aside to let the fruit soak.
  2. In a small bowl, combine yeast and warm milk; stir and let sit until yeast is dissolved, about 10 minutes.
  3. In a medium bowl, combine the flour, salt, and cardamom; whisk together to mix. Set aside.
  4. In a large mixing bowl, add the butter and orange zest; with an electric mixer on medium speed beat the butter and orange zest about 1 minute until it is smooth and light in color. Add the sugar, eggs, and vanilla; mix thoroughly. Add the yeast mixture and mix thoroughly.
  5. With the mixer on low speed, add about one half of the flour mixture, mix until the flour is completely blended. Scrape the bowl down with a rubber spatula, and add the rest of the flour; mix until completely blended. Increase the mixer speed to medium and beat for 10 minutes longer. The dough will be very soft.
  6. Place dough in a well greased bowl. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 2 to 3 hours.
  7. Stir the dough down, cover, and let rise again until doubled in size, 1 to 2 hours. This second rise improves the texture and takes less time, however this rise is optional.
  8. Prepare one 10 cup Kugelhopf pan or one 9 inch Bundt pan; generously grease the pan with shortening.
  9. Stir the dough down. Stir the fruit and soaking brandy or liqueur, and broken walnuts into the dough. Spoon the dough into the prepared pan. Cover and let rise is a warm place until doubled in size, and dough almost reaches the top of the pan, 1 to 2 hours.
  10. Preheat oven to 350 degrees F.
  11. Bake: Bake 35 to 40 minutes, or until golden brown. Cover with a sheet of foil about halfway through the baking time if the surface begins to brown too quickly. Remove pan from oven, and cool on a wire rack for 10 minutes then remove Kugelhopf from the pan and finish cooling on a wire cooling rack.
Orange Glaze:
  1. In a small bowl, combine confectioner's sugar and orange zest. Add orange extract and 7 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.
Recipe Notes
Pan: 10 Cup Kugelhopf or Fluted Tube Pan Pan Prep: Greased Oven Temp: 350o Yield: One Cake Storage: Tightly Wrapped, Room Temperature

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