Recipe created exclusively for ele by Justina Ramanauskienė.
Traditionally baked as a celebratory cake in Medieval Austria, Kugelhopf is a popular sweet, yeasty bread cake baked across Central Europe. Plump raisins, almonds and a hint of cognac make it a deliciously more-ish sweet treat, perfect to accompany a hot strong coffee mid-morning.
Ingredients
70 g pitted prunes or raisins
50 ml cognac or warm water
300 g strong white bread flour
40 g sugar
1 teaspoon fine salt
7 g instant dried yeast
1 egg, at room temperature
125 ml milk, at room temperature
100 g unsalted butter at room temperature
1 egg lightly beaten with 2 teaspoons of milk
16 – 20 whole almonds
Method
1. If using prunes then chop it into 1 cm pieces. Soak the prunes or raisins in the cognac or warm water, for at least for two hours.
2. Place the flour, sugar, salt, and yeast into the bowl of an electric stand mixer attached with the dough hook.
3. Add the egg and milk, and mix on medium speed for 6-8 minutes, or until the dough is soft, smooth and elastic in texture. Then add the butter a bit at a time. Mix on medium speed until the butter is thoroughly incorporated into the dough, for about 5 minutes.
4. Place the dough into a lightly oiled large bowl and cover with a clean towel. Leave it somewhere warm until it has doubled in size (about 1 hour).
5. Generously butter a kugelhopf or a bundt cake mold, about 20 cm wide. Place a whole almond in each of the grooves at the bottom of the mold.
6. When the dough has risen, punch it back lightly to knock out the air.
7. Drain the prunes (or raisins) and lightly knead them into the dough.
8. Shape the dough into a ball and place it into the mold.
9. Lightly brush the dough with egg wash.
10. Cover with a clean tea-towel and, again, leave it somewhere warm to double in size (about 45 minutes).
11. Once the dough has doubled in size, preheat the oven to 200°C.
12. Brush the dough with some more egg wash and bake for about 25-30 minutes, or until a skewer inserted in the middle comes out clean.
13. If the kugelhopf is browning too quickly during the baking time, cover it loosely with foil.
14. Remove the kugelhopf from the oven and leave it to cool in the mold for 10 minutes before turning it out on a wire rack. Serve warm or at room temperature. Enjoy!
To see more of Justina’s beautiful work, visit her Instagram here.
Recipe created exclusively for ele by Justina Ramanauskienė.
Traditionally baked as a celebratory cake in Medieval Austria, Kugelhopf is a popular sweet, yeasty bread cake baked across Central Europe. Plump raisins, almonds and a hint of cognac make it a deliciously more-ish sweet treat, perfect to accompany a hot strong coffee mid-morning.
Ingredients
70 g pitted prunes or raisins
50 ml cognac or warm water
300 g strong white bread flour
40 g sugar
1 teaspoon fine salt
7 g instant dried yeast
1 egg, at room temperature
125 ml milk, at room temperature
100 g unsalted butter at room temperature
1 egg lightly beaten with 2 teaspoons of milk
16 – 20 whole almonds
Method
1. If using prunes then chop it into 1 cm pieces. Soak the prunes or raisins in the cognac or warm water, for at least for two hours.
2. Place the flour, sugar, salt, and yeast into the bowl of an electric stand mixer attached with the dough hook.
3. Add the egg and milk, and mix on medium speed for 6-8 minutes, or until the dough is soft, smooth and elastic in texture. Then add the butter a bit at a time. Mix on medium speed until the butter is thoroughly incorporated into the dough, for about 5 minutes.
4. Place the dough into a lightly oiled large bowl and cover with a clean towel. Leave it somewhere warm until it has doubled in size (about 1 hour).
5. Generously butter a kugelhopf or a bundt cake mold, about 20 cm wide. Place a whole almond in each of the grooves at the bottom of the mold.
6. When the dough has risen, punch it back lightly to knock out the air.
7. Drain the prunes (or raisins) and lightly knead them into the dough.
8. Shape the dough into a ball and place it into the mold.
9. Lightly brush the dough with egg wash.
10. Cover with a clean tea-towel and, again, leave it somewhere warm to double in size (about 45 minutes).
11. Once the dough has doubled in size, preheat the oven to 200°C.
12. Brush the dough with some more egg wash and bake for about 25-30 minutes, or until a skewer inserted in the middle comes out clean.
13. If the kugelhopf is browning too quickly during the baking time, cover it loosely with foil.
14. Remove the kugelhopf from the oven and leave it to cool in the mold for 10 minutes before turning it out on a wire rack. Serve warm or at room temperature. Enjoy!
To see more of Justina’s beautiful work, visit her Instagram here.
Want more Cake? Click here for our Gingerbread Layer Cake and here for a deliciously sweet and tangy Lemon Drizzle Cake.
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