yeast cake

A modern take on kugelhopf, Dorie Greenspan's version is part cake, part bread. It's like brioche except it's soaked in butter and then sprinkled with sugar. Both sophisticated and satisfying.

Kugelhopf

moist, plump raisins

active dry yeast

just-warm-to-the-touch whole milk

all-purpose flour

salt

eggs

sugar

(4 oz) unsalted butter

unsalted butter

Granulated sugar (for dusting)

Confectioners' sugar (for dusting)

Steep

Bring a little water to a boil in a small saucepan and toss in the raisins. Turn off the heat and let steep for 2 minutes, then drain the raisins and pat them dry.

Stir

Put the yeast and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt and stir just to moisten the flour—don't be concerned, the mixture will be shaggy and there may be dry patches.

In a small bowl, beat the eggs and yolk together lightly with a fork. Fit the mixer with the dough hook, if you have one, and, working on low speed, pour in the beaten eggs, mixing until they are incorporated. Add the sugar, increase the mixer speed to medium-high, and beat until the dough comes together and smoothes out a little, about 5 minutes. Reduce the mixer speed to medium and add the butter in 4 to 6 additions, squeezing each piece to soften it before adding it and beating until each one is almost fully incorporated before adding the next. This will take some time-just keep at it.

Rise

When the butter is blended in, the dough will be very soft. Increase the mixer speed to medium-high and beat, scraping down the sides and bottom of the bowl as needed, until the dough pulls away from the sides of the bowl and climbs up the hook, about 10 minutes. Remove the bowl from the mixer and stir in the raisins. Scrape the dough into a clean bowl, cover with plastic wrap, and let rise in a warm place until nearly doubled in size, about 2 hours. (The length of time will depend on the warmth of your room.)

Deflate

Deflate the dough by lifting it up around the edges and letting it fall back with a slap into the bowl. Cover the bowl again and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, 2 to 2 1/2 hours. Then, if you have the time, let the dough rest in the refrigerator overnight. (The dough can be wrapped tightly and refrigerated for up to 2 days.)

Generously butter a 9-inch kugelhopf mold (8-to-9-cup capacity) and put the chilled dough in the pan. Cover the pan lightly with buttered parchment or wax paper and let the dough rise in a warm place until it comes almost to the top of the mold, 3 to 4 hours.

Preheat

When the dough has almost fully risen, center a rack in the oven and preheat the oven to 375°F (190°C).

Bake

Remove the paper and bake the kugelhopf for 10 minutes. Cover the pan loosely with a foil tent and bake for another 15 to 20 minutes, or until the kugelhopf is golden brown and has risen to the top — or, more likely, over the top — of the pan. Meanwhile, line a baking sheet with foil and place a rack over it. Remove the kugelhopf from the oven and unmold it on the rack.

Make the cake

Melt

Melt the butter and gently brush the hot cake with it, allowing the butter to soak into the cake. Sprinkle the hot cake lightly with sugar and cool it to room temperature.

Dust

Right before serving, dust the kugelhopf with confectioners&#39; sugar.

Soak the cake

Yeast dough can be time consuming but is very easy to make and requires very few ingredients and you probably have in your fridge. You can make it with fresh or dry yeast. You can also top it with fruit for even more flavor.

Polish Yeast Cake with Crumble Topping

500 g All Purpose Flour (about 4 cups)

yeast yeast

g sugar (1.5 oz)

milk

85 g melted butter (3 oz)

41 g old fashioned oats (0.5 cup)

60 g all purpose flour (0.5 cup)

Prepare yeast starter by mixing warmed milk (115F) with yeast, sugar and a third of the sifted flour

Whisk well and set it aside to rise for about 15 - 20 minutes. The yeast will start growing and bubbles will form.

Add eggs and remaining sugar and mix

Add flour in batches

By adding flour in batches, I make sure I do not add too much flour. I do not want the dough to become tough. The dough needs to still be a but sticky and easy to knead

Add melted and cooled butter

Knead by hand or mixer with a hook attachment until the dough is smooth and comes off your hand

Cover the bowl with a clean towel or plastic wrap and let it rise until it doubles in size. It usually takes 45 minutes but the time will vary depending on the climate you live in, how warm your home is. I live in warm South Florida and yeast dough doubles in size in my home pretty quickly. So, do not be alarmed if in 45 minutes your dough is not ready yet

Spread the dough into a well greased baking dish (9 by 13 inch)

Prepare crumble by mixing softened butter, flour, sugar and oats

Spread the crumble topping over the dough

Bake at 335 F for 30 - 40 minutes. The time and temperature may vary depending on your oven. You may have to dial it in like I had to. If the temperature is too high the cake will come out dark and dry. So when you bake it for the first time, make sure to keep an eye on it while baking

German Bee Sting Cake (Bienenstich) is a traditional dessert made with sweet yeasted dough, a rich vanilla cream filling, and a caramelized honey-almond topping. This elegant and flavorful cake is perfect for special occasions, offering a delicate balance of textures and a delightful combination of sweetness and crunch.

German Bee Sting Cake (Bienenstich)

unsalted butter, softened

heavy cream

cornstarch

vanilla extract

almonds

honey

Prepare the Dough:

In a small bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit for about 5 minutes until frothy.

In a large bowl, mix the remaining sugar, salt, softened butter, egg, and the yeast mixture.

Gradually add the flour, mixing until a soft dough forms.

Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling:

In a saucepan, combine the heavy cream, whole milk, sugar, and cornstarch.

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.

Remove from heat and stir in the vanilla extract.

Transfer the custard to a bowl, cover with plastic wrap, and let it cool completely.

Prepare the Topping:

In a skillet over medium heat, melt the butter.

Add the sliced almonds and sugar, stirring until the almonds are coated and the sugar begins to caramelize.

Pour in the honey and heavy cream, stirring until the mixture is smooth and the almonds are evenly coated.

Remove from heat and let it cool slightly.

Assemble the Cake:

Preheat your oven to 350°F (175°C).

Once the dough has risen, punch it down and transfer it to the prepared pan, spreading it evenly.

Pour the almond topping over the dough, spreading it evenly to cover the surface.

Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan.

Fill the Cake:

Once cooled, slice the cake horizontally to create two layers.

Spread the cooled vanilla custard evenly over the bottom layer.

Place the top layer back on and gently press down.

Serve:

Slice and enjoy your homemade German Bee Sting Cake!

A moist, soft traditional kugelhopf recipe. This lightly sweetened cake is leavened with yeast and flavored with butter, milk, and dried fruits. Slice off a piece for breakfast, snack or afternoon tea!

Kugelhopf Recipe

raisins

cherries

dark rum

dry active yeast

g sugar

unsalted butter (room temperature)

Soaker (see above)

Butter (for the pan)

Mix the soaker: Combine all the ingredients for the soaker in a covered container. Mix to moisten and set aside at room temperature. Let sit overnight or longer, shaking or stirring every few days. 

Make a quick sponge: 30 minutes before you want to mix the dough, combine all ingredients for the quick sponge (flour, milk, yeast) in a small bowl and let sit at room temperature for 20-30 minutes. 

Mix the dough: 

In the bowl of a stand mixer fitted with the dough hook attachment, combine all-purpose flour, sponge (yeast mixture), milk, egg, sugar, butter and salt. Mix on low to combine then increase speed to medium to develop gluten. 

Once the dough is shiny, smooth, pulls away from the sides and you can pull a window pane, reduce to low speed and incorporate the soaker. 

Turn out into an oiled bowl, cover and bulk ferment (proof) for 1 ½  hours in a warm place (78°F) or longer if it is cooler. Fold the dough to degas after 45 minutes. 

Pre-shape round by folding all 4 corners into the center, flipping it over (seam side down) and tightening into a ball by pulling towards  you with both hands. 

Cover with plastic wrap and let it bench rest 10-15 minutes to relax the gluten. 

Final shape into a round boule by flipping the seam side up, folding all 4 corners into the center. Flip it back over seam-side down and tighten into a ball with a smooth top by pulling towards you with both hands. Let rest 10 more minutes before poking the hole in the center.

Prepare a kugelhopf cake pan by brushing with softened butter and placing a blanched whole almond in each of the peaks at the bottom of the mold. 

Poke a hole in the center and place it seam-side up in the prepared cake mold. Final proof for 1 ½ - 2 hours at room temperature until light and airy. 

Bake in a preheated oven set to 350°F for 40-45 minutes. 

Cool 15 minutes in the pan before flipping out to cool completely on a wire rack. 

Once cool, dust with powdered sugar, slice and serve. 

I don't have the traditional pan, but I did use a standard bundt pan, and it was still beautiful! I always thought that this recipe would be too difficult to make at home, but all the photos and tips really made it accessible. Thank you!

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