Skip to main content
logo
Food Advertising by

Kugelhopf




K ugelhopf, a raisin filled part bread part cake has been on my to-do list for a long, long time.  So, when I was presented with a Kugelhopf  bundt pan, a gift from my niece who hails from Aloha land, I wasted no time in making this.  Kugelhoph is best eaten on the day it's made.  Any leftovers are best lighlty toasted ~ laced with a bit of butter and jam.










This piece of Kugelhoph, fresh from the oven, tasted so good, more so with a cup of hot fragrant tea!

Recipe for Kugelhoph

Ingredients

  • 1.1/2  tsp dried yeast
  • 2 Tbsp warm water
  • 1 cup milk
  • 3 oz butter
  • 3 oz sugar
  • 15 oz plain flour
  • 1  tsp salt
  • 2 eggs
  • 8 oz raisin, roughly chopped (used 4 oz. only)
  • 2  tsp grated orange/lemon rind
  • 2 oz slivered almonds
Method 
  1. In a bowl, stir together yeast and warm water, let stand for 5 - 10 mins., till foamy.
  2. Combine milk, butter and sugar, heat over medium heat, stirring till butter has melted and sugar dissolved.
  3. Using a dough hook combine flour and salt, stir in the yeast mixture, gradually add in milk mixture and beat at low speed.
  4. Increase speed to medium and add eggs one at a time.
  5. Stir in raisins and orange zest.
  6. Spoon dough into lightly greased bundt pan with slivered almonds at the base.  The dough is a bit sticky at this juncture.
  7. Cover the pan with a damp cloth, let rise in a warm place for 1.1/2  hours or till double in size.
  8. Bake in a preheated oven @ 190 deg C for 30 to 35 mins.
  9. Remove from oven and cool in pan for 5 mins.  Invert onto cooling rack and cool completely.
  10. Dust on icing sugar for decoration.



I'm linking this post to   Yeastspotting.    Do check it out   'Here'.

Comments

  1. The raisin-themed make this sound similar to the Italian pannettone.

    Love the beautiful shape of this kugelhopf.

    ReplyDelete
  2. Beautiful! Wonder how many nice bundnt pan do you have... love this creation :)

    ReplyDelete
  3. Du hastimmer so schoene Back blecher;)Kuchen sieht kalsse aus;)

    ReplyDelete
  4. Sorry because Kugelhopf is German dish I automatically commented in German:)
    What I meant to say: You always have such a beautiful bake tins.Your cake also look classy;)Cheers:)

    ReplyDelete
  5. Dzoli
    Thanks so much. You're a linguist, know so many languages, envy you. Yes, I like to collect bake tins, have a soft spot for them.

    ReplyDelete
  6. Yummy Bakes
    Thank you so much!

    tigerfish
    Yes, taste is more or less like pannettone.

    Ann
    What to do, I've a soft spot for bundt pans!

    ReplyDelete
  7. i think i would love the orange zest in bread, are they richer compared to normal breads?

    ReplyDelete
  8. What a great gift. It looks spectacular!

    ReplyDelete
  9. Lena
    Texture is somewhat different from just normal bread. Cross between bread and cake and yes the orange zest does add more flavour.

    Barbara Bakes
    Thank you!

    ReplyDelete
  10. Its the first time I'm hearing that name!

    ReplyDelete
  11. I've never heard of this cake before especially when it's half bread as well!!

    ReplyDelete
  12. Kugelhoph is always in my to-bake list too but I have not bought this bake pan for this cake yet.

    Your Kugelhoph is beautiful! I bet there won't be any much leftover.

    ReplyDelete
  13. I totally agree this goes well with a cup of tea. Nice and tall, beautiful!

    ReplyDelete
  14. Shirley
    It's a yeast risen cake said to have originated from Austria and some say from Germany.

    chopinandmysaucepan
    It tastes somewhat like Panettone.

    Zoe
    Thank you.

    Edith
    Yes, it does.

    ReplyDelete
  15. You are so lucky to get such a nice bundt mould....quite an impressive bake, first time I see this too!

    ReplyDelete
  16. Jeannie
    Thank you. You can get this from Amazon.com

    ReplyDelete
  17. Hi, I baked a batch yesterday, it turned out so good, my husband love it so much.
    Thank you for sharing.
    FW

    ReplyDelete
  18. Soh
    Thanks so much for dropping by and more so for trying out this recipe. Glad you like it.

    ReplyDelete
  19. Gorgeous looking cake!
    I love to bake with yeast, and I'd love to try this recipe.

    ReplyDelete
  20. Gosh, super love your pan! SO deep & tall and very sharp as well. And the texture looks beautifully done. Kudos, Cheah!
    have a great weekend.
    Kristy

    ReplyDelete
  21. Cheah this look absolutely pretty! gloria

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Purple Sweet Potato Mooncake 2020 ~ 紫薯月饼

The Mid-Autumn Mooncake Festival is here again and it falls on 1st October, a Thursday this year.  But I have seen some mooncakes already on sale, maybe they want to catch up on sales during this Recovey Movement Control Order.  I have shared quite a few mooncake recipes on my blog and this time I'm sharing with you this Purple Sweet Potato Mooncakes.  Give it a try if you prefer something different from the norm.



Purple Sweet Potato Mooncake 2020  ~   紫薯月饼  (adapted from 'here')
Ingredients700 gm purple sweet potatoes (only 500 gm required)5 Tbsp honey65 ml oil440 gm lotus pasteKoh fun (fried glutinous flour)Method Steam the sweet potatoes, remove the skin and weigh out 500 gm to mash till fine.  (You can use the food processor or with a fork), I used the food chopper.Add in honey, oil and blend till fine, knead lightly.Divide into 25 gm dough, roll into a ball, wrap in cling wrap and chill in the fridge for about 30 mins.Meanwhile, prepare the filling, roll into balls of…