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Kugelhopf
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Total Time:
2 hours
2 hours
A moist fruit cake with a touch of cardamom, popular in Central Europe.
Ingredients:
- 175 g unsalted butter (at room temperature), plus extra for greasing
- 350 g plain flour plus extra for dusting
- 100 g candied peel
- 150 g raisins
- 4 tablespoons brandy
- 1 teaspoon orange blossom water optional
- 10 g dried active yeast (see tip)
- 3-4 cardamom pods
- 150 ml whole milk
- 150 g sugar
- ¼ teaspoon ground cinnamon
- 1 whole nutmeg for grating
- 75 g buttermilk
- 2 medium free-range eggs
- 1 medium free-range egg yolk
- ½ a lemon
- 1 teaspoon vanilla extract
- 50 g whole almonds
- icing sugar for dusting
Instructions:
- Place a large bundt tin in the fridge for 10 minutes or in the freezer for 5 minutes to make it easier to grease. Brush the chilled tin with melted butter, ensuring every groove is coated. Dust with 1 tablespoon of flour, tap out excess. Finely chop candied peel, place in a saucepan with raisins, brandy, and orange blossom water if using. Warm over low heat, do not let it boil. Remove from heat, set aside until the fruit has soaked up all liquid. For the dough, add yeast to a mixer bowl. Grind cardamom pods to a powder. Warm milk, add to yeast with 1 teaspoon of sugar, whisk well. Add remaining sugar, flour, ground cardamom, cinnamon, nutmeg, and salt. Whisk buttermilk with eggs, yolk, lemon zest, and vanilla. Add to bowl. Add butter, mix with dough hook until smooth. Cover, leave in warm place for 1 hour to double in size. Scatter almonds in the tin. Add soaked fruit to dough, mix to combine. Spoon into tin, cover, let rise for 45 minutes to 1 hour. Preheat oven. Bake for 45 to 50 minutes. Let cool, dust with icing sugar before serving.