Skip to main content
50Total Time
20Prep Time
30Bake Time


3 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


  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.


    • 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)


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

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.