Kugelhopf

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Serves

    10

  • Skill Level

    Easy
  • 1 Review

    5 star rating

Kugelhopf is not only fun to say it is also a absolute delight to eat. This traditional German Bundt cake shares many similarities to a bread recipe, but a handful of chocolate chips, a scoop of raisins or a generous glug of Kirshwasser (German Brandy) definitely sets the two apart. Why not go really wild and drizzle it with sweet runny glacé icing or if that’s too adventurous just a dusting of icing sugar is a beautiful finishing touch.

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.

Let's Bake

The easiest way to follow a recipe

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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