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Kugelhopf

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Serves

    10

  • Skill Level

    Easy
  • 1 Review

    5 star rating

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

  1. Place the flour, yeast and sugar in a large mixing bowl and stir.

  2. 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.

  3. Cover with oiled cling film and leave in a warm place until the dough has doubled in size and fills the tin.

  4. 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

  1. 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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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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