Kugelhopf Rolls

This recipe is not easy. There are many steps and a lot of waiting around for dough to rise. Which is a little bit frustrating, because *ideally* you have these fresh out of the oven in the morning. So to make that a reality I was "patiently" staring at dough at 11:30 on a Friday night. After an introduction like that you may be wondering why I bothered posting this at all. But you just have to believe me when I say that the taste truly does make it worth it.


The dough is yeasty and buttery and almost has the texture of a popover, but without all the air inside. This must come from letting the mixer do its thing for about 15 minutes (which, at 11pm, I thought might have my neighbor knocking on my door...). So if you have some time, and are up for a bit of a challenge, why not be rewarded with these delicious little guys?


[ps: I just got a flash and clearly haven't really figured out the best way to use it. Thanks for bearing with me :o)]

Kugelhopf Rolls barely adapted from theKitchn

2 tablespoons warm water
1 1/2 teaspoons dry, active yeast
1/3 cup warm whole milk
1 3/4 cup divided
1 teaspoon almond extract
2 eggs
1 egg yolk
3 tablespoons granulated sugar
1/4 teaspoon salt
8 tablespoons butter, softened

2 tablespoons melted butter
1/8 cup granulated sugar

1. Stir together the water and yeast until dissolved. Mix in the milk.

2. Add 3/4 cup of flour until it forms a smooth batter. (I had to add a little extra water at this step).

3. Cover and let sit for at least 20 minutes. It should double in size.

4. In a separate bowl mix eggs, yolk, almond extract. Stir this into the yeast mixture after it has risen fully.

5. In your stand mixer bowl combine 1 cup flour, sugar, and salt. Stir in the eggy-yeast mixture, mixing until it forms a shaggy dough.

6. Fit your mixer with the dough hook and mix on medium-high for 5 minutes.

7. Reduce the speed to medium and add the butter, about 1 tablespoon at a time. Wait until each chunk has incorporated before adding the next; and scrape down the sides as needed.

8. Increase the speed back to medium-high and let it mix for 10 minutes.

9. Turn the dough out into a clean bowl, cover, and let rise for 1 1/2 hours.

10. Place the dough in the fridge over night.

11. The next morning (so glad you're still here!), turn the dough onto a floured working surface. Don't be afraid to use enough flour that it doesn't stick. Roll the dough into a rectangle about 1/2 inch thick.

12. Brush the dough with melted butter, leaving a dry perimeter and sprinkle with sugar.

13. Form the dough into a roll starting with one of the shorter ends and gently making your way to the other.

14. Cut the dough into 12 even slices and place in a muffin tin. Cover and let rise for an hour.

15. 15 minutes before baking, heat your oven to 375 F and bake them for 18-25 minutes depending on your oven. They are done when the internal temperature is 200 F.