This German Kugelhopf recipe is a classic dry yeast based dough, baked in a special tall, fluted Bundt tin. But if you don't have one, use a ring mould, brioche mould or just a round cake tin.
It is delicious sliced and served with coffee. Add raisins, mixed peel, or chocolate chips to the dough too if you like for added flavour. We've kept this recipe simple so you can experiment with flavours and decoration.
Kugelhopf or Gugelhupf is a European yeast based recipe popular in Austria, Germany and the Alsace region of France. It's cousin the Bundt Cake or Ring Cake is the American version.
If you have a soft spot for boozy bakes and you want to keep this recipe authentic then you can add in a little splash of Kirshwasser (German Brandy) to the mix.
Most of the traditional Kugelhopf recipes have a very simple decoration - a dusting of icing sugar. For something a little more adventurous drizzle with a Glacé Icing.
We have a really good Strawberry Marble Ring Cake recipe if you'd like to try that instead.
Method
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Place the flour, yeast and sugar in a large mixing bowl and stir.
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Warm the milk until it is just warm to the touch, add the eggs and melted butter and stir into the flour to make a soft dough. Beat for 5 minutes until smooth, then dollop into a Kugelhopf or ring mould and spread evenly.
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Cover with oiled cling film and leave in a warm place until the dough has doubled in size and fills the tin.
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Preheat the oven to 190°C (fan 170°C, gas mark 5). Bake for 30 minutes or until golden and risen. Allow to cool in the tin for 5 minutes then turn out and allow to cool on a wire rack.
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Reviews
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06 August 2019
5 star rating
Made this today added chocolate chips delicious will be making this again simple easy to follow recipe thankyou bakingmad
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