Kugelhopf
Rich, buttery brioche that can pass-off as a bread-cake! Baked it for Papa Bear’s birthday with whatever I could find at home – used Amul butter, raisins soaked in Frooti and gondhoraj zest. It’s the perfect cake for a bread lover and great for the holidays when you can leave this at the counter to snack on all day long!
Servings Prep Time
8serves 20minutes
Cook Time Passive Time
40minutes 120minutes
Servings Prep Time
8serves 20minutes
Cook Time Passive Time
40minutes 120minutes
Ingredients
  • 1cup raisins
  • 1/4cup Frooti (Mango juice, but you can use orange juice)
  • 1tsp instant dry yeast
  • 2Tbs waterwarm (to dissolve yeast, this should be warm enough for you to dip your little finger for 30 seconds)
  • 1cup milk
  • 85gms butter, softened and cut into cubes (I’ve used Amul which is salted)
  • 90gms sugar
  • 470gms all-purpose flour
  • 1/4tsp salt
  • 2 eggs
  • one limezest of (preferable, I used gondhoraj)
Instructions
  1. Place raisins in a bowl, add fruit juice and allow them to soak for two hours.
  2. Dissolve the yeast in warm water, stir to combine and set aside.
  3. In a saucepan, heat together the milk and butter, add the sugar when butter has melted and allow it to dissolve. Let it cool.
  4. Sift the flour and salt into the bowl of the stand mixer and make a well in the centre and pour in the yeast-water mixture. Use the paddle / flat beater attachment of the stand mixer to beat the dough at a low speed while you add the cooled butter-milk-sugar mixture. Increase the speed to medium and beat in the eggs, one at a time, followed by the raisins and zest until well combined.
  5. Grease the kugelhopf mould with butter or oil spray and evenly distribute the dough in the mould. Cover it with plastic wrap that’s greased (greased side inwards) and let it rest in a draft-free space for 2 hours or until it has doubled in size.
  6. Pre heat the oven to 200 degrees Celsius, discard the plastic wrap covering the mould and gently place mould in the oven and bake for 15 minutes. Then cover the mould with foil as this part could brown too much during baking. Bake for another 20 to 25 minutes.
  7. Once done, place it on a cooling rack for two minutes and then invert it out of the pan and let it cool completely. Dust with icing sugar before serving.