Name: Mini Powdered Kugelhopfs (French Brioche Version)
Prep time: 40 min
Cook time: 35 min
Total time: 1540 min
Yield: 10
Ingredients: Cake flour; Salt; Superfine sugar; Fresh yeast; Eggs; Whole milk; Unsalted butter, softened; Green grapes, blanched; Black grapes, blanched; Lemon zest; Orange zest; Superfine sugar

Soft mini powdered kugelhopfs made with rich brioche dough, citrus zest, and blanched grapes—light, buttery, and perfect for gifting or breakfast.

Mini Powdered Kugelhopfs (French Brioche Version) 🍇✨

Mini kugelhopfs are one of those classic French treats that feel both nostalgic and elegant. This brioche-style version is especially soft and buttery, enriched with eggs, plenty of softened butter, and a touch of citrus zest for brightness. The blanched grapes add little pockets of juicy sweetness, and the powdered-sugar finish gives each mini cake a festive bakery-style look.

A French Brioche Take on a Classic 🎀

Traditional kugelhopf often features raisins and almonds, but this variation leans into a rich brioche dough and replaces raisins with fresh green and black grapes. Blanching the grapes keeps them tender during baking, and the citrus zest lifts the buttery dough beautifully.

Because the dough rests overnight, the flavour deepens and the texture becomes incredibly tender—perfect for breakfast, gifting, or serving with coffee.

What Makes This Kugelhopf Special 🍋🍊

Brioche base for a soft, airy, buttery crumb
Fresh grapes instead of dried fruit for a lighter, juicier taste
Lemon & orange zest to brighten each bite
Sugar-coated finish that gives a subtle crunch and a snowy look
Mini molds for individual servings that feel instantly festive

These small kugelhopfs bake to a deep golden colour and are rolled in superfine sugar while warm so the coating clings beautifully.

How the Dough Comes Together 🧈

The brioche dough follows a classic method—mixing eggs, milk, and yeast into the flour before slowly incorporating a generous amount of softened butter. Once smooth and elastic, the dough rests overnight to develop flavour and structure. This slow proof is key to achieving the signature light texture.

The next day, shaping is simple: divide, tuck, place in molds, rise, and bake. The sugar coating at the end brings everything together with a sparkling, slightly caramelised finish.

Perfect to Serve for Breakfast or Gifting 🎁

These mini powdered kugelhopfs look beautiful on a brunch table, in a pastry box, or simply dusted with extra vanilla sugar. Their individual size makes them ideal for sharing—but also irresistible to eat one right out of the oven.

Make-Ahead Notes ⏰

Because the dough rests overnight, they’re perfect for planning ahead. You can shape them the morning of baking or even refrigerate the molded dough for a few hours before the final rise.

FAQ ❓

Can I replace the grapes with raisins?
Yes—just hydrate raisins in hot water or rum for about 10 minutes before folding them into the dough. This keeps them plump and prevents burning during baking.