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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'.

Labels:

Comments

  1. Yummy BakesOctober 24, 2011 at 12:40 PM

    Cheah - this is very pretty.

    ReplyDelete
  2. tigerfishOctober 24, 2011 at 12:43 PM

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

    Love the beautiful shape of this kugelhopf.

    ReplyDelete
  3. ann lowOctober 24, 2011 at 1:22 PM

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

    ReplyDelete
  4. AnonymousOctober 24, 2011 at 4:10 PM

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

    ReplyDelete
  5. AnonymousOctober 24, 2011 at 4:44 PM

    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
  6. Sokehah cheahOctober 24, 2011 at 6:24 PM

    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
  7. Sokehah cheahOctober 24, 2011 at 6:31 PM

    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
  8. lenaOctober 24, 2011 at 8:06 PM

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

    ReplyDelete
  9. Barbara BakesOctober 24, 2011 at 8:54 PM

    What a great gift. It looks spectacular!

    ReplyDelete
  10. Sokehah cheahOctober 24, 2011 at 10:49 PM

    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
  11. ShirleyOctober 24, 2011 at 11:24 PM

    Its the first time I'm hearing that name!

    ReplyDelete
  12. ChopinandMysaucepanOctober 25, 2011 at 1:14 AM

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

    ReplyDelete
  13. ZoeOctober 25, 2011 at 7:25 AM

    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
  14. EdithOctober 25, 2011 at 7:36 AM

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

    ReplyDelete
  15. Sokehah cheahOctober 26, 2011 at 10:29 PM

    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
  16. JeannieOctober 26, 2011 at 11:15 PM

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

    ReplyDelete
  17. Sokehah cheahOctober 27, 2011 at 11:55 AM

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

    ReplyDelete
  18. sohOctober 27, 2011 at 2:26 PM

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

    ReplyDelete
  19. Sokehah cheahOctober 27, 2011 at 3:35 PM

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

    ReplyDelete
  20. WinnieOctober 28, 2011 at 4:46 AM

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

    ReplyDelete
  21. My Little SpaceOctober 28, 2011 at 8:56 AM

    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
  22. Gloria BakerOctober 29, 2011 at 11:49 PM

    Cheah this look absolutely pretty! gloria

    ReplyDelete
  23. Sokehah cheahOctober 31, 2011 at 10:29 AM

    Gloria
    Thank you so much!

    ReplyDelete

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