Yay, having had a few days away in Cornwall, I’m back in baking mode…
Any excuse to use any of my Nordicware Bundt Pans brings a huge smile to my face, so when deciding what to bake for the letter ‘K’, I knew straight away that one of these tins would be used. I dont’ have that many of the tins as they are quite expensive, but you can get some good deals on them, but for this cake I decided to use my Jubilee Bundt Pan. I love this pan and the cakes always turn out easily – as long as they have been well-greased and floured!!
Kugelhopf is a traditional dessert in Austria and was brought over to America in the nineteenth century. Traditionally the cake was made with almonds and raisins and technically is a soft yeast dough, but nowadays you can find lots of twists on the recipe.
Here’s my recipe below:-
- 100g unsalted butter
- 85g granulated sugar
- 240ml milk
- 500g plain flour
- 10g instant yeast
- 1tsp salt
- 2 eggs (lightly beaten)
- 200g cherries (chopped)
- 100g white chocolate chips
- Grated zest of an orange
- 1tsp vanilla extract
- Icing Sugar
50g melted white chocolate
- Grease and flour your bundt pan.
- Put the butter, granulated sugar and milk in a pan and heat over a gentle heat until the butter has melted and the sugar has dissolved. Allow to cool (as you don’t want to kill the yeast off).
- Sift the flour into a bowl (I used my mixer for this as it does make rather a wet dough which is quite difficult to handle without adding extra flour). Add the yeast and salt and mix together.
- Add the eggs and vanilla extract to the milk mixture and give it a mix to combine.
- Make a well in the flour and pour the milk mixture into the centre. Slowly incorporate the flour with the liquid.
- Add the cherries, orange zest and milk chocolate chips and mix again.
- Set the mixture on a slow speed for around 10 minutes until it is smooth and elastic. It will still be quite sticky. If you are making this by hand then knead for around 15 minutes. Try not to add any more flour to the mixture at this stage.
- Place the dough into the prepared pan and cover lightly with cling film (or use a shower cap – which I find much easier). Place somewhere warm until it has doubled in size and fills the pan. This can take from between 1-4 hours depending on how warm it is.
- Preheat the oven to 200C/Gas 6.
- Place the Kugelhopf in the oven and bake for around 25 minutes until it is golden. If the top appears to be browning too quickly, cover with some foil.
- Leave in the pan until it is cool enough to remove. Finish cooling on a wire rack.
- Melt your chocolate in a small plastic bag. Snip of one corner and either (if you are using the same pan as I used) pipe along the lines of the cake or simple drizzle over the top and allow the chocolate to run down the sides. You may need slightly more chocolate if you are doing this. Finally sprinkle with icing sugar and serve.
This cake can be served in so many ways. You can serve it as it is, or with whipped cream and custard as a dessert. It is a very light cake, quite hard to describe – it is light as bread, but its texture is that of a very light cake.