Kugelhopf, which may also be spelled Kugelhupf, gugelhupf or kugelhoph, is a classic cake said to have originated in Austria or in the Alsace region of France. Its a yeast-risen cake, using active dry or fresh yeast instead of baking soda or baking powder. This gives the cake a slightly denser more “bready” texture, similar to the Italian panettone. Kugelhopf is also not frequently served as an after dinner dessert. Instead it’s considered more of a coffee cake that might be eaten for or with breakfast, or could be part of an afternoon snack.

Someone is gonna be smiling fm ear to ear today when he sees this cake/bread! muaaahahhaahaa.. recipe by Alex Goh

250g bread flour
40g sugar
3/4 tsp salt
2tsps instant yeast
70ml milk
75g butter
120g raisins (i used mix fruit+raisins)
1/4tsp cinnamon powder
whole almonds for decoration

Mix bread flour, sugar, salt and yeast. Add eggs and milk and knead to form a dough.
Add butter and mix till well blended. Mould it into a ball and leave it to prove in a warm place for 2hrs
Take out the dough, knead it again and mould it back into a ball shape. Allow it to rest for 15 more mins. Mould it into a rope shape and join the ends to form a ring
Grease the kugelhopf's mould place some whole shelled almonds on the bottom and put it in the dough ring.
Cover it with grease clear film and place in a warm place and leave it to prove for an hour
Bake at 175C for 25-30mins on a low shelf of the oven . When cooked remove fm the oven and immediately remove fm mould. Allow to cool. Serve.

Note: As always i used my trusted bread machine to knead it... texture of dough is slightly wet.. DO NOT add more flour!

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Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..