Kugelhopf Recipes

KUGELHOPF

Steps:

• Put a large bundt tin in the fridge for 10 minutes, or in the freezer for 5 minutes - this makes it easier to grease, especially if it's non-stick.
• Brush the chilled tin with melted butter, ensuring every little groove is coated. Dust with 1 tablespoon of the flour and tap out the excess.
• Finely chop the candied peel, then place in a small saucepan with the raisins.
• Add the brandy and orange blossom water (if using), then set it over a low heat until warm, but do not let it boil. Remove from the heat, stir well and set aside until the fruit has soaked up all of the liquid.
• Meanwhile, to make your dough, tip the yeast into the bowl of a free-standing mixer.
• Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar (roughly ¼ of a teaspoon).
• In a pan, heat the milk until just warm and add to the yeast with 1 teaspoon of sugar. Whisk well to combine, then leave for about 10 minutes, until the yeast has formed a thick, foamy crust on top of the milk.
• Add the remaining sugar, plain flour, ground cardamom, cinnamon and a grating of nutmeg, and ½ teaspoon of sea salt.
• Whisk the buttermilk with the whole eggs and egg yolk, finely grate in the lemon zest and add the vanilla, then add to the bowl.
• Add the butter, then, using the dough hook, start mixing the dough on a slow speed until combined. Continue to mix for a further 3 to 4 minutes until silky smooth.
• Cover the bowl with clingfilm and leave in a warm place for 1 hour or until doubled in size.
• Scatter the whole almonds into the bottom of the prepared tin.
• Tip the soaked fruit into the dough and mix again until combined. Spoon the dough evenly into the tin over the nuts, spread level, cover with clingfilm and leave to rise again until almost doubled in size; this will take 45 minutes to 1 hour.
• Preheat the oven to 170ºC/gas 3 and position the rack in the bottom third.
• Bake the kugelhopf for 45 to 50 minutes until golden brown, well risen and a skewer inserted into the middle of the cake comes out clean.
• Sit the tin on a wire rack for 2 to 3 minutes, then turn the kugelhopf out of the tin and leave to cool, upright, until completely cold.
• Dust liberally with icing sugar to serve.

KUGELHOPF

Steps:

• Mix the raisins with the Cognac and 3 tablespoons of the sugar in a small saucepan and set aside.
• Mix the yeast with 1/4 cup of the milk in a large bowl and set in a warm place for about 5 minutes, until it becomes frothy. Stir in the remaining milk and sugar. Add the salt and 2 cups of the flour.
• Beat the dough by hand or machine, adding all but 3/4 cup of the flour. Beat in all but 1 tablespoon of the butter, a tablespoon at a time. Knead in enough of the remaining flour to make a dough that is soft but not sticky and is very elastic. Kneading should take 2 to 3 minutes by machine, or about 6 minutes by hand.
• Heat the raisin mixture and cook just until most of the Cognac has evaporated.
• Place the dough on a lightly floured surface and pat into a flattened rectangle. Spread the raisins on it, fold the dough over and knead a couple of minutes by hand to incorporate the raisins.
• Heavily butter a two-quart kugelhopf pan or a 10-inch bundt pan with the remaining tablespoon of butter and sprinkle with the almonds, turning the pan so they adhere to its interior. Place the dough in the pan, breaking a hole in the center to accommodate the tube. Set aside, lightly covered, and let rise 1 1/2 to 2 hours.
• Punch dough down in the pan. Let rise again, 45 minutes to 1 hour.
• Preheat oven to 375 degrees. Bake the cake for about 45 minutes, until nicely browned. Allow it to cool completely in the pan, then unmold. Dust with sifted confectioners' sugar before serving.

KUGELHOPF

Steps:

• Dissolve the yeast with the sugar in the warm water and let it proof.
• Sift the flour, putting 2 cups in each of two bowls.
• Set one bowl aside.
• Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
• Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
• In alternate batches, add the remaining 2 cups flour and the yeast mixture.
• Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
• Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
• Punch the dough down.
• Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
• Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
• Let rise again until doubled in bulk, about 1 hour.
• Bake in a preheated oven at 475 degrees F.
• for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
• Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.

KUGELHOPF

Steps:

• Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
• Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
• Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
• Preheat oven to 400°F.
• Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.

GUGELHUPF

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the sultanas and teabags in a heatproof bowl and cover with boiling water from the kettle. Leave to steep for 5 mins, then remove and discard the teabags. Leave the sultanas to continue soaking while you prepare the cake mixture. The sultanas can be soaked ahead of time; steep with the tea as above, then leave to soak, covered, overnight.
• Beat the butter and sugar together in a large bowl for 3 mins, or until smooth and pale. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl until combined. Add the flour, baking powder, almonds and lemon zest, and mix briefly to combine. Fold in the milk to loosen. Drain the rehydrated sultanas, discard the tea, then fold the sultanas into the mixture.
• Generously butter a 25cm, 2-litre bundt tin. Pour in the mixture and level with a spatula. Bake in the centre of the oven for 35-40 mins, or until golden brown and a skewer inserted into the middle comes out clean. Invert the tin onto a serving plate, leave to cool for 5 mins, then lift off the tin. Leave to cool completely, and dust lightly with icing sugar. Will keep for up to three days in an airtight tin.

KUGELHOPF

Steps:

• In small bowl, stir together yeast and warm water; let stand 5-10 minutes, until foamy.
• In small saucepan, combine milk, butter and sugar.
• Heat over medium heat, stirring often, until butter melts and sugar dissolves.
• In large mixing bowl, combine four and salt.
• Stir in yeast mixture.
• Gradually add milk mixture, blending at low speed.
• Increase speed to medium and add eggs, one at a time.
• Stir in raisins and orange peel.
• Generously grease pan. (I'm using my new bundt pan for this).
• Spoon dough into prepared pan. (Dough will be sticky).
• Cover with oiled plastic wrap and a towel.
• Set in warm place to rise until doubled, about 2 hours.
• Heat oven to 375°F.
• Bake 15 minutes. Cover loosely with foil and continue baking 15-20 minutes in pan.
• Invert onto cooling rack.
• Cool completely.
• Dust with powdered sugar before serving. (or optionally with a glaze).