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.
Method
Step 1:
Place the flour, yeast and sugar in a large mixing bowl and stir.
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.
Step 3:
Cover with oiled cling film and leave in a warm place until the dough has doubled in size and fills the tin.
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)
- 375g Allinson's Strong White Bread Flour
Utensils
- Bundt tin
- Large mixing bowl
- Clingfilm
- Cooling rack
Recipe Reviews
Made this today added chocolate chips delicious will be making this again simple easy to follow recipe thankyou bakingmad
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)
- 375g Allinson's Strong White Bread Flour
Utensils
- Bundt tin
- Large mixing bowl
- Clingfilm
- Cooling rack