K ugelhopf, a raisin filled part bread part cake has been on my to-do list for a long, long time. So, when I was presented with a Kugelhopf bundt pan, a gift from my niece who hails from Aloha land, I wasted no time in making this. Kugelhoph is best eaten on the day it's made. Any leftovers are best lighlty toasted ~ laced with a bit of butter and jam.
This piece of Kugelhoph, fresh from the oven, tasted so good, more so with a cup of hot fragrant tea!
Recipe for Kugelhoph
- 1.1/2 tsp dried yeast
- 2 Tbsp warm water
- 1 cup milk
- 3 oz butter
- 3 oz sugar
- 15 oz plain flour
- 1 tsp salt
- 2 eggs
- 8 oz raisin, roughly chopped (used 4 oz. only)
- 2 tsp grated orange/lemon rind
- 2 oz slivered almonds
- In a bowl, stir together yeast and warm water, let stand for 5 - 10 mins., till foamy.
- Combine milk, butter and sugar, heat over medium heat, stirring till butter has melted and sugar dissolved.
- Using a dough hook combine flour and salt, stir in the yeast mixture, gradually add in milk mixture and beat at low speed.
- Increase speed to medium and add eggs one at a time.
- Stir in raisins and orange zest.
- Spoon dough into lightly greased bundt pan with slivered almonds at the base. The dough is a bit sticky at this juncture.
- Cover the pan with a damp cloth, let rise in a warm place for 1.1/2 hours or till double in size.
- Bake in a preheated oven @ 190 deg C for 30 to 35 mins.
- Remove from oven and cool in pan for 5 mins. Invert onto cooling rack and cool completely.
- Dust on icing sugar for decoration.
I'm linking this post to Yeastspotting. Do check it out 'Here'.