Rum and Eggnog Kugelhopf

Rum and Eggnog Kugelhopf

1
apurpleocean 61

"I always look forward to making this special treat at Christmas. It's become a family tradition."

Ingredients 13 h {{adjustedServings}} servings 418 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Soak currants in rum overnight.
  2. In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap 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 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
  4. Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
  5. Preheat an oven to 375 degrees F (190 degrees C).
  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 powdered sugar before serving.
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Footnotes

  • Editor's Note
  • Instant yeast does not need to be "proofed" before mixing. To substitute active dry yeast, let the scalded eggnog cool to 110 degrees F (43 degrees C) before whisking in 1 (.25 ounce) package active dry yeast. Let the eggnog-yeast mixture rest for five minutes before proceeding with the recipe.
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Reviews 1

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Mrs. Baker
12/18/2009

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!