Kugelhopf is a classic, rich Austrian dough, baked in a special tall, fluted ring mould. But if you don't have one, use a ring mould, bundt tin, 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!
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.
Let's Bake
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