Eggless Mini Kugelhopf

Time for the Baking Eggless challenge for the month! I waited till the month end to post this… hehe… Last month, I skipped the challenge, which was to make the famous Creme Caramel without eggs. That was definitely a challenge but I somehow didn’t get the time or opportunity to make it, or maybe I didn’t make time for it as I was on a mission to somehow reduce my sugar related baking and cooking – still you will find a lot of loaded recipes in here, which were cooked long back but now one by one are appearing! Hehe…


This month was an irresistible one. The Kugelhopf is an sweet Austrian bread, which is made in a doughnut shape, and served as breakfast or afternoon tea along with tea or coffee. A special tin is used for making the Kugelhopf and it is quite longish with a hole in the centre, something similar to a bundt. To make it eggless was the challenge for us this month. I made one third of the recipe, that is why I called it a mini Kugelhopf and made it for breakfast over a weekend. Since it was small, it was finished off in no time. Since I baked in a normal tin, my dough spread out rather than rise but was nonetheless soft. Off to the way I made it eggless from this recipe


I wanted to bake this bread again in my mini bundt pan but then time just wasn’t on my side and that explains why this post kept being pushed towards the month end! If I bake it again in a bundt, then will update the post for sure, InShaAllah… πŸ™‚



Eggless Mini Kugelhopf

Course Breads
Cuisine European
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 3
Author Rafeeda


  • 125 gm all purpose flour
  • 3/4 tsp instant yeast
  • 1 1/2 tbsp sugar
  • 50 ml milk warmed
  • 40 gm butter melted and cooled
  • 1 tbsp milled flax mixed in 3 tbsp water (flax egg)


  • Combine the flour, yeast and sugar in a bowl.
  • Mix the milk, butter and flax egg in a bowl and pour over the dry ingredients.
  • Bring together and mix well till it becomes a smooth dough. Add a little extra dough if required.
  • Knead for five minutes. Shape and keep covered in a warm area for it to double, around an hour.
  • During the end, preheat oven to 180 degrees.
  • Bake for 20 to 25 minutes till top is browned. Allow to cool in pan for five minutes and then flip onto a wire rack to cool completely. Serve with tea or coffee!


To make the kugelhopf flavored, you can add a little orange zest, or choco chips and some tutti frutti to the bread!

Join the Conversation

  1. different bread variety,love to give a try

    1. Thank you so much Babitha…

  2. it is diff and new to me looks good

    1. Thank you so much Veena…

  3. Looks really nice!

    1. Thanks a lot…

  4. Sounds like a new and interesting bread.. and Rafee you are one awesome baker..

    1. Thank you so much Jyothi… I am just learning…

  5. Kugelhopf thats a wonderful name..Bread is so soft

    1. Thank you so much Sathya…

  6. A different name and a delicious bread……! Never heard this before…..dear u rockzzz….. πŸ™‚

    1. Thank you so much Remya… πŸ™‚

  7. A tongue twister name. …flax is the egg replacer here. …bread looks so soft

    1. Thank you so much Nusrath…

  8. looks delicious!!

    1. Thanks a lot Priya…

  9. this is something new…

    1. Thanks a lot Suji…

  10. The bread looks delicious..

    1. Thanks a lot Sona…

  11. a different variety of bread…looks nice

    1. Thank you so much Ruxana…

  12. innovative luking bread…u gt a perfect texture.

    1. Thank you so much Usha…

    1. Thanks a lot Monu… πŸ™‚

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