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.

Easy

Allinson's Strong White Bread Flour

Allinson's easy bake yeast (7g)

Billington's Unrefined Golden Caster Sugar

Milk (warmed)

Butter (unsalted) (melted and cooled)

Egg(s) (free range)

Kugelhopf - an Austrian / German cake made using a Bundt tin to create that classic ring look. This recipe is the classic version which has no added flavourings.

Kugelhopf Recipe | How to Make Kugelhopf

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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Made this today added chocolate chips delicious will be making this again simple easy to follow recipe thankyou bakingmad

Kugelhopf

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