I’m a little late to the party – again. I just discovered The Great British Baking Show on Amazon Prime a couple of weeks ago and fell in love with it. The contestants are so NICE to one another and the bakes make my tummy rumble. For some reason when I saw the Kugelhopf recipe I just knew I had to make one right away. After all, it was one of the few bakes that I felt I might actually be able to pull off!
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The first thing I did was head over to amazon and buy a Nordic Ware Bundt Pan and then I hit the web for a little research.
Kugelhopf is a dense cake like bread that is often eaten on coffee breaks or with/for breakfast. It originated in Germany (I lived there for 3 years and never heard of it!) but is eaten in many European areas these days. It’s shaped like a cake but the recipe uses yeast so it’s more like a bread and it often has dried fruit, almonds and maybe even a little brandy depending on who is making it.
I love the combination of orange and golden raisins in this version. It’s lightly sweet but not overly sweet.
This is a very basic recipe as it was my first attempt but it is so very good. I’m definitely going to branch out and try other mix ins next time!
1 1/2 teaspoons active dry yeast (it is less than 1 envelope so be sure to measure – or buy a jar of yeast)
2 tablespoons warm water (115°F)
1 cup whole milk
7 tablespoons unsalted butter, cut into tablespoon pieces and softened – set aside 1 tablespoon for the pan
6 tablespoons granulated sugar
3 3/4 cups all-purpose flour
1 teaspoon salt
2 large eggs
1 1/2 cups golden raisins
1 teaspoon fresh orange zest
1 confectioners sugar
- Stir together yeast and water in a small bowl and let stand 5 to 10 minutes. You should see the yeast bubble and foam a bit, if it doesn’t do anything you will need to start over. (Either the yeast is bad or the water is too hot/cold if you see no reaction.)
- Heat the milk, 6 tablespoons butter and granulated sugar in the microwave in a microwave safe bowl, stirring, until mixture is warm and the butter is melted, and sugar is dissolved.
- Put flour and salt into bowl of standing mixer – slowly mix to blend.
- Add the yeast mixture and 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.
- Beat in raisins and orange zest. Continue to beat until dough is smooth and sticky about 5 minutes.
- Butter kugelhopf mold with remaining tablespoon butter – make sure to evenly coat all areas of the pan.
- Scrape spoonfuls of dough evenly into the mold. It will be very sticky.
- Cover the top of the mold with oiled plastic wrap (I spray it with Pam) and a kitchen towel and let dough rise in a warm place until it almost fills pan. Try not to let the dough rise too far over the top of the pan. This will take about 2 hours.
- Preheat oven to 400°F.
- Remove the towel from the raised dough and gently peel off plastic wrap in order to keep the dough from falling.
- Bake the kugelhopf in the middle of the oven for 15 minutes, then loosely cover it with foil and continue to bake until golden brown and a tester, or toothpick, inserted in center comes out clean, 20 to 25 minutes more.
- Cool in pan for 2 minutes, then invert cake onto a rack to cool completely.
- Lightly dust with confectioners sugar.