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!
Place the flour, yeast and sugar in a large mixing bowl and stir.
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.
Cover with oiled cling film and leave in a warm place until the dough has doubled in size and fills the tin.
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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