Rum-Infused Eggnog Kugelhopf

Follow our step-by-step guide on how to make Rum-Infused Eggnog Kugelhopf.

1. Step 1

   Start by soaking the dried currants in rum overnight. This will plump them up and infuse them with a lovely flavor that complements the kugelhopf beautifully.

2. Step 2

   Next, heat the eggnog in a saucepan until it reaches a gentle boil. Once it's hot, pour it into a large mixing bowl and add 1 1/2 cups of the bread flour. Stir until the mixture is smooth, then let it cool until it's warm to the touch, around 110°F (43°C).

3. Step 3

   Once cooled, sprinkle in the instant yeast and mix until well combined. Cover the bowl with plastic wrap and let it rise until it doubles in size, which should take about 20 to 30 minutes.

4. Step 4

   In the meantime, in the bowl of an electric mixer, cream together the sugar and butter until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the salt and ground cinnamon for that warm, cozy flavor.

5. Step 5

   Pour the egg mixture into the risen dough and mix until everything is smooth. Gradually add the remaining 2 cups of bread flour, mixing for about 3 minutes. The dough will be quite sticky, but that's just how it should be!

6. Step 6

   Gently fold in the rum-soaked currants, then cover the bowl with plastic wrap and let it rest for another 20 minutes. This resting period helps develop the flavors and texture.

7. Step 7

   While the dough is resting, lightly grease a kugelhopf mold or a Bundt pan. Sprinkle the bottom with sliced almonds for a delightful crunch and flavor.

8. Step 8

   Carefully transfer the dough into the prepared pan, cover it again with plastic wrap, and let it rise until it doubles in size, which will take about 1 to 1 1/2 hours.

9. Step 9

   Preheat your oven to 375°F (190°C). Once the dough has risen, bake the kugelhopf in the preheated oven for 30 to 35 minutes, or until it turns a deep golden brown and sounds hollow when tapped on the bottom.

10. Step 10

    Once baked, invert the kugelhopf onto a wire rack to cool. Before serving, dust it with confectioners' sugar for a sweet finishing touch.