Name: Kugelhopf
Cuisine: United Kingdom
Ingredients: 600 g (1 lb 5 oz) plain flour; 100 g (3½ oz) golden caster sugar; icing sugar, for dusting; 200 g (7 oz) butter, slightly softened, cut into pieces; 25 g (1 oz) baker’s (fast-action dried) yeast; 250 ml (9 fl oz) milk; 100 ml (3½ fl oz) melted butter; 50 g (1¾ oz) flaked almonds; 50 g (1¾ oz) raisins; 2 eggs, plus 2 egg yolks

Preparation info

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

A cross between brioche and panettone, the kugelhopf is a fabulous sight. It is a lighter alternative to a Christmas pudding, ideal served with poached fruit and some whipped cream or crème fraîche. You will, I fear, need the necessary mould and might indeed be tempted simply to buy a good panettone, but then you’d miss out on the swelling pride of producing this yourself.