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Poppy Seed and Hazelnut Kugelhopf

Source: Close-up on Cakes
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Active Time:  15 Minutes
Total Time:  1 Hour 55 Minutes
  Serves 12
3/4 cups milk
1 envelope active dry yeast
3 cups all-purpose flour
Pinch of salt
1/4 cup sugar
3 eggs, lightly beaten
1/2 cup butter, melted
1/2 cup poppy seeds
1/4 cup milk
1/2 cup ground hazelnuts
Grated zest of 3 oranges
1/4 cup orange juice
Confectioners' sugar, for dusting
Poppy Seed and Hazelnut Kugelhopf Recipe at
Generously butter an 8-inch fluted Kugelhopf mold or bundt pan.

Heat the milk to body temperature,(100 F) then pour onto the yeast and stir until dissolved.

Sift the flour and salt into a warmed bowl, making a well in the center. Add the yeast mixture, sugar, eggs, and butter and beat well. Divide the mixture into 3 equal portions. To the first portion, add the poppy seeds and 2 tablespoons of the milk. Mix well, ensuring that the poppy seeds are evenly distributed throughout the dough. To the second portion, add the hazelnuts and the remaining 2 tablespoons of milk, again beating until well mixed. To the third portion, add the orange zest and orange juice.

Preheat the oven to 375 degrees F.

Spoon small amounts of the dough into the mold, alternating the 3 portions, until all of the dough is used. Cover with a damp cloth and let stand in a warm place for about 30 minutes, or until the dough has doubled in bulk and almost fills the mold.

Bake for 60-80 minutes, or until a skewer inserted in the middle of the cake comes out clean. Stand for 10 minutes in the mold, then turn out onto a wire rack to cool completely.

Dust with sugar and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 301
Fat. Total: 14g
Fiber: 5g
Carbohydrates, Total: 37g
Sodium: 41mg
% Cal. from Fat: 42%
Cholesterol: 75mg
Protein: 7g
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