Kugelhopf

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
8-10 8-10
Kugelhopf
Main ingredients
  • Dairy
Ingredients
Method

Ingredients

  • 1 ½ tsp active dry yeast
  • 2 Tbsp (30ml) warm water
  • 1 cup (250ml) whole milk
  • 7 Tbsp (105ml) unsalted butter
  • 6 Tbsp (90ml) sugar
  • 3 ¾ cups (930ml) unbleached all purpose flour
  • 1 tsp (5ml) salt
  • 2 eggs
  • 1 ½ cups (375ml) golden raisins
  • 1 Tbsp (15ml) orange zest
  • 20 whole blanched almonds
  • 2 Tbsp (30ml) icing sugar
  • Method

  • 1
    Stir together yeast and water in a small bowl and let stand until foamy, 5-10 minutes.
  • 2
    Heat milk with 6 tablespoons butter and sugar over low heat, stirring, until mixture is warm (105 to 115°F) and dissolved.
  • 3
    Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5-7 minutes. (Dough will be very sticky.)
  • 4
    Butter Bundt tin with remaining butter. Put 1 almond in each depression in bottom of mold, then scrape spoonful?s of dough evenly into mold. Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
  • 5
    Preheat oven to 205?C.
  • 6
    Remove towel and gently peel off plastic wrap. Bake in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 - 25 minutes.
  • 7
    Cool in pan 2 minutes, then invert cake onto a cooling rack, about 1 hour. Dust with icing sugar.