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.

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