Imagine a heavenly pastry that combines the rich, aromatic essence of French coffee culture with a traditional European baking technique. The Café Au Lait Kugelhopf is not just a bread—it's a culinary experience that transforms your ordinary morning into an extraordinary gastronomic journey. With its delicate, coffee-infused crumb and elegant ring shape, this recipe promises to transport you straight to a charming Parisian café with just one bite.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 cup milk
- 1/4 cup strong brewed coffee
- 2 eggs
- 1 packet active dry yeast
- 1/2 teaspoon salt
- Powdered sugar for dusting
Instructions
- In a small bowl, warm the milk and dissolve the active dry yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Add eggs one at a time to the butter mixture, beating well after each addition. Incorporate the strong brewed coffee and mix until smooth.
- Gradually add the flour and salt to the wet ingredients, alternating with the yeast-milk mixture. Mix until a soft, sticky dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes elastic and smooth.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour or until doubled in size.
- Grease a traditional kugelhopf mold or bundt pan thoroughly with butter to ensure easy release.
- Punch down the risen dough and carefully transfer it to the prepared mold, ensuring even distribution.
- Cover the mold and let the dough rise again for 30-45 minutes until it reaches the top of the mold.
- Preheat the oven to 350°F (175°C) while the dough is in its second rise.
- Bake the kugelhopf for 40-45 minutes, or until golden brown and a toothpick inserted comes out clean.
- Remove from the oven and let cool in the mold for 10 minutes before carefully turning out onto a wire rack.
- Once completely cooled, dust generously with powdered sugar before serving.
Tips
- Yeast Activation is Key: Ensure your milk is warm (not hot) when dissolving the yeast to prevent killing the active cultures.
- Room Temperature Matters: Use softened butter and eggs at room temperature for smoother mixing and better texture.
- Kneading Technique: When kneading the dough, be patient. A well-kneaded dough develops gluten, giving your kugelhopf its signature light and airy structure.
- Rising Environment: Choose a warm, draft-free area for dough rising. A slightly warm oven (turned off) or a sunny spot works perfectly.
- Greasing the Mold: Don't skimp on greasing your kugelhopf mold—a thorough butter coating ensures easy release and a beautiful presentation.
- Doneness Test: Use the toothpick method to check if the bread is fully baked. It should come out clean with no raw dough.
- Cooling is Crucial: Allow the kugelhopf to cool completely before dusting with powdered sugar to prevent moisture absorption.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
