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Apricot Orange Kugelhopf

Apricot Orange Kugelhopf
A cross between a bread and cake, this no knead apricot orange Kugelhopf yeast coffee cake is packed with chopped dried apricots and brushed with an orange glaze.
Yield 1 coffee cake
1

Reviews

Ingredients

Dough

  • 1/2 cup sugar, divided
  • 1/4 cup water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3/4 cup butter, softened
  • 4 large eggs
  • 3/4 cup milk
  • 1 tablespoon grated orange zest
  • 1 teaspoon table salt
  • 3/4 teaspoon ground cardamom
  • 4 cups all-purpose flour
  • 1 cup chopped dried apricots
  • 1 cup chopped toasted almonds

Glaze

  • 1 cup icing sugar
  • 2 tablespoons frozen orange juice concentrate, thawed

Instructions

  • Generously butter a Bundt pan or 10-inch kugelhopf mold; set aside.
  • In small bowl, dissolve 1 teaspoon sugar in warm water. Stir in yeast; let stand for 10 minutes, or until foamy.
  • In large bowl, using electric mixer, beat together butter and remaining sugar until light and fluffy. Beat in eggs, one at a time.
  • On low speed, add in yeast mixture, milk, orange zest, salt and cardamom. On medium speed, beat in 2 cups of flour for 5 minutes. With wooden spoon, stir in apricots, almonds, and enough of the remaining flour to make slightly stiff dough. Turn dough into prepared pan. Cover with plastic wrap or wax paper. Place in warm draft-free place to rise for 1½ hours or until doubled in bulk.
  • Preheat oven to 375°F.
  • Remove plastic wrap. Bake in center of oven for 45-60 minutes or until inserted toothpick comes out clean. Remove from oven and let stand for 3 minutes in pan. Invert onto cooling rack which has been set over a baking sheet.
  • Make glaze: In small bowl, beat together icing sugar and orange juice concentrate until smooth. Drizzle over top of warm kugelhopf.

Notes

Photo by A Treats Affair.

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Review & Comments

Lucy | Reply

3 stars
This is not really a cross between bread and cake. It’s bread, and not very sweet. This is not a bad thing, though. I baked it in a bundt pan for 40 minutes and it was done. It came out a little dry so I would omit 2 of the egg whites if I made it again. I’d make up the liquid with a few tablespoons of milk. Also the picture does not show the glaze that is in the recipe—it is not clear. And this is not nearly enough glaze for a bundt cake. Make double.

Peggy | Reply

Would absolutely love to try this recipe, but cannot stand apricots. Is there something else I could use as a substitute? Thanks for your reply and the lovely recipe.

Red Star Yeast | Reply

Hi Peggy,
You can substitute another dried fruit.
Happy baking!
Carol

Peggy | Reply

Thanks!

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