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Kugelhopf
Preparation info
- Serves
8–10
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
By tradition, to achieve just the right golden crust, ‘kugelhopf’ should be baked in a fluted earthenware mould, though flameproof glass or metal are a good second best. The hole in the centre of the mould enables the heat to reach the centre of the kugelhopf.
Ingredients
| sliced blanched almonds (optional) |
Method
Thoroughly butter the mould and press the almonds around the sides and base.
Put a third of the milk in a bowl, crumble the yeast over it and let stand for 5 minutes until dissolved. Stir in enough of the flour to make a sticky dough, cover and leave in a warm place for 30 minutes or until doubled in bulk.
Sift the remaining flour into a warm bowl and make a well in the centre.