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Kugelhopf

1 Reviews

About the bake

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.

50Total Time
20Prep Time
30Bake Time
10Serves
Easy

Method

  1. Step 1:

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

  2. Step 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. Step 3:

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

  4. Step 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.

Ingredients

    • 375g Allinson's Strong White Bread Flour
    • 1 Allinson's Easy Bake Yeast
    • 70g Billington's Unrefined Golden Caster Sugar
    • 150ml Milk (warmed)
    • 110g Butter (unsalted) (melted and cooled)
    • 3 Egg(s) (free range)

Utensils

  • Bundt tin
  • Large mixing bowl
  • Clingfilm
  • Cooling rack

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