Kugelhopf is the halfway point between a bread and a cake with roots thought to be from Alsace in France and also Upper Austria. A yeast based cake flavoured with raisins and almonds it’s often enjoyed alongside a cup of coffee. For this recipe you will need a large Bundt tin.

  1. 7g Dried yeast
  2. 2 Free-range eggs, at room temperature
  3. 600g Strong white flour
  4. 80g Caster sugar
  5. 400ml Whole milk
  6. 120g Raisins
  7. 140g Unsalted butter, plus extra for greasing
  8. 2 tsp. Salt
  1. 50g Caster sugar
  2. 1 tbsp. Water
  3. 50g Flaked almonds
  4. Icing sugar, to decorate
  1. Pour 2 tbsp. of the milk into a bowl and warm gently in the microwave to blood temperature. Add the yeast and mix well. Set aside for 5 minutes.
  2. Add the remaining milk, sugar and butter to a saucepan and heat gently until the butter has melted and the sugar dissolves. Allow to cool slightly.
  3. In a large bowl, sift in the flour and add the salt. Pour in the yeast mixture and stir to combine, then pour in the milk mixture gradually, stir again and then beat in the eggs and raisins until the dough forms.
  4. Grease the Bundt tin and place the mixture evenly in the base. Cover with cling film and leave in a warm place to rise to the top of the tin. A good tip here is to set your oven to 32C and place the covered tin inside, this gives a more even rise.
  5. Preheat the oven to 190C.
  6. Remove the cling film and bake the Kugelhopf for 35-40 minutes. Place a skewer into the centre and if it comes out clean, it’s fully baked. Remove from the oven and leave to cool. With the oven still on, place the almonds on a tray and bake for 5 minutes or until just golden.
  7. Place the sugar and water in a pan and bring to the boil over a high heat until clear and syrupy. Leave to cool. Brush the Kugelhopf with the glaze and sprinkle over the almonds. Dust with icing sugar and serve.
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