Festive Cherry Almond Kugelhopf Bread is soft and tender with a beautiful cherry aroma. While not too sweet, the tartness of the cherries pairs perfectly with the Powdered Sugar dusting.
Cherry Almond Kugelhopf Bread reminds me of Spring and Mother’s Day. I think it’s because of those beautiful cherry trees that I grew up with. Cherry trees when they’re full of pink blossoms in the spring is something to behold.
It’s no secret or disrespect when I say my mother didn’t love cooking. Her meals were very simple and she wasn’t much of a baker.
One thing that she did do exceptionally well was to make pies. She made good use of those cherry trees in our yard and they made the best cherry pies.
Especially will a dollop of vanilla ice cream!
So when I made plans to try this beautiful bread together it was with thoughts of those cherries, spring and Mother’s Day.
Most Kugelhopf bread is baked in a bundt or decorative tube pan. I liked this pan because it reminds me of a church under a new snowfall.
Where does Kugelhopf come from?
Kugelhopf Bread is said to come from Vienna. Cherries and raisins are typical of this bread in the Alsace area.
John doesn’t love raisins so I went all dried tart cherries. They were so plump after a short Cherry brandy bath. They held up well in this bread. The cherry brandy is evident in the beautiful aroma of this bread.
It’s recommended that an electric stand mixer is used for this bread.
Microwave cherries and cherry brandy in a covered bowl for 1 minute. Set aside for 15 minutes. Drain cherries, reserving brandy.
In the bowl of an electric stand mixer, whisk flour, yeast, and salt together.
In a 4-cup measuring cup whisk milk, eggs, granulated sugar, and reserved brandy together until sugar has dissolved.
Using the dough hook on the mixer, slowly add the milk mixture to the flour mixture. Mix until dough starts to form and no dry flour remains, about 2 minutes, scraping down the bowl as needed.
Increase speed to medium-low and knead until dow pulls away from the sites of the bowl but sticks to the bottom, approximately 5 minutes. With the mixer running, add butter 1 tablespoon at a time until totally incorporated, about 4 minutes. Reduce the mixer to low, add cherries and mix until incorporated, approximately 1 minute. Place the dough in a large greased bowl, cover with plastic wrap and allow to rise for 30 minutes.
Using your fingers or a dough scraper, fold the dough towards the center. Turn the bowl 90-degrees and fold again, repeat two more times. Cover with plastic wrap and let rise for 30 additional minutes. Repeat folding, cover the dough and allow the dough to rise until doubled in size, 1 to 1-1/2 hours.
Grease 12 cup nonstick Bundt pan and sprinkle the bottom with almonds. Press the dough down to deflate, then transfer to a lightly floured counter. Using your hands, press dough into an 8-inch circle.
Press your fingers through the center to create a 2-inch hole. Gently put the dough into the Bundt pan and lightly press into the pan. Cover and allow to rise until loaf is level, 1 to 2-1/2 hours.
Preheat oven to 350°F. Bake 25 to 30 minutes or until bread registers 190°F with an instant-read thermometer. Let loaf cool in the pan for 10 minutes and then invert loaf onto a wire rack and allow to cool completely about 3 hours. Dust with powdered sugar and serve.
I used a 10-cup bundt pan but a 12-cup will work as well. Recipe based on Bread Illustrated by America’s Test Kitchen. Prep time includes nonactive rise time.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Sunday 9th of August 2020
Do you mean Mount Morency Cheries? I saw another website where he said Mongemery once in error talking about Mount Morency cherries.
Tuesday 11th of August 2020
Thanks for the comment, Barbara. I probably had an auto-correct error here. Any tart dried cherry will work so I've updated the post to indicate that.
Tuesday 26th of May 2020
Love the flavor of cherries and really don't like fake cherries. This is a great offering
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Thursday 12th of December 2019
[…] Cherry Almond Kugelhopf by Hostess At Heart […]
Monday 22nd of May 2017
That is such a beautiful bread and yes, it is definitely a special one :-) Lovely post Julie and thank you so much for hosting this month with an amazing theme.
Tuesday 23rd of May 2017
Thank you so much, Pavani! Your help with the Bread Bakers is one of the reasons it is successful and so enjoyable too!
Wednesday 17th of May 2017
Julie the bake is simply stunning!! And yes, thanks for this theme, thoroughly enjoyed everyone's breads.
Tuesday 23rd of May 2017
Thank you so much Smruti! I'm glad that you participated and the breads this month were simply amazing. There are so many I want to try!