Step 1: You will need
- 200 ml warm milk
- 25 g dry yeast
- 550 g flour
- 220 g sugar
- 3 eggs
- 220 g butter, room temperature
- zest of 1 orange
- 1 tbsp vanilla essence
- 1/2 tsp salt
- 150 g sultanas, coarsely chopped
- 50 g almonds
- 50 g flour for dusting
- powdered sugar for garnish, icing sugar
- 1 bowl
- 1 spoon
- 1 brush
- 16 individual baking pans or any combination of large and small ones
- 1 tea towel
- 1 toothpick
Step 2: Preheat the oven 180°C
Begin your cake by setting the oven to 180°C, 350°F or gas mark 4.
Step 3: Butter and flour the baking pans
Generously butter the baking pans using the brush. Next, sprinkle them with a little flour making sure that it covers the entire surface by moving the pans about in your hands. Shake off excess flour and set them aside.
Step 4: Begin making the dough
Place a mixing bowl on a damp tea towel and begin the dough by adding the flour, sugar and yeast. Mix it all together.
Make a small whole in the middle of the mixture and add the milk, the orange zest, the vanilla, and the eggs. Combine the dough together thoroughly.
Step 5: TIP
It is important that the eggs are at room temperature when making the dough. Generally, the ingredients for any dough blend together better when they are all at the same temperature.
Step 6: Add the salt and then slowly add the butter
Next, add the salt. Now slowly introduce the butter one spoonful at a time until it is evenly combined. The resulting dough should be very sticky to the touch.
Step 7: Introduce the raisins and the almonds
Now add the raisins and then the almonds, continuing to mix until evenly distributed.
Step 8: TIP
Our chef has chosen to mix the dough by hand but the job could also been done by using an electric mixer with a hook attachment.
Step 9: Place the dough in the baking pans and "proof it"
Using the spoon, place the dough into the baking pans, making sure not to fill them too much. The dough will need room to rise.
Cover the baking pans with a damp towel and allow the dough to rise. This process is called "proofing" and should take approximately one hour.
Step 10: TIP
This recipe will make enough dough for about 16 small cakes but you can use any combination of baking pans just as you we have done.
Step 11: Bake
Once the Kugelhopf has had time to proof, place the baking pans on an oven tray and put them in the middle of the preheated oven.
After about 20 minutes the smaller ones should be just ready. Insert a toothpick into them; they are ready when the toothpick comes out free of batter. The larger ones need a little more time to cook - approximately 10 more minutes.
Step 12: Remove from the baking pans and dust with powdered sugar
If you prepared your baking pans well, the Kugelhopf should just slide out of them. All that is left to do is to sprinkle them with powdered sugar.
Kugelhopf goes well with coffee or tea. This recipe can also enhanced by adding any of your favourite nuts or fruit to the batter. Enjoy!