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Indulge in Tradition: The German Kugelhopf Cake Recipe

Kugelhopf, a delightful cake steeped in European tradition, hails from the Alsace region of France but has also made its mark in German patisserie. This enchanting cake, often baked in a distinctive fluted or bundt-shaped form, is as much a feast for the eyes as it is for the palate. With a soft, airy texture and a rich flavour typically enhanced by raisins or nuts, Kugelhopf is a cherished treat that beckons for a leisurely afternoon tea or a festive gathering.

As a British pastry chef, I’m excited to share this traditional German Kugelhopf cake recipe that’s perfect for any occasion. Its combination of buttery richness with a hint of sweetness is truly irresistible. Let’s roll up our sleeves and create this delightful masterpiece!

Ingredients

For the dough:

• 500g strong white bread flour
• 75g granulated sugar
• 10g salt
• 10g active dry yeast
• 250ml whole milk, lukewarm
• 100g unsalted butter, softened
• 3 large eggs
• Zest of 1 lemon
• 1 tsp vanilla extract
• 150g raisins or sultanas (soaked in warm water for at least 30 minutes)
• 100g mixed chopped nuts (optional)

For the glaze:

• 100g icing sugar
• 2-3 tbsp lemon juice or water

Equipment

• Kugelhopf or bundt cake tin
• Mixing bowls
• Whisk
• Rubber spatula
• Kitchen towel
• Cooling rack

Instructions

1. Prepare the Dough:
   In a large mixing bowl, combine the flour, sugar, and salt. In a separate smaller bowl, dissolve the yeast in lukewarm milk and let it sit for about 5 minutes until it becomes frothy.

2. Mix the Ingredients:
   Create a well in the centre of the flour mixture. Add the frothy yeast mixture, softened butter, eggs, lemon zest, and vanilla extract. Using a whisk or a rubber spatula, mix until combined. The dough will be sticky at first – resist the urge to add more flour.

3. Knead the Dough:
   Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic. If you find the dough is too sticky, sprinkle a little flour as needed, but be cautious not to over-flour.

4. Incorporate Add-ins:
   Gently fold in the soaked raisins and nuts (if using) into the dough.

5. First Rise:
   Place the dough in a lightly greased bowl, cover it with a kitchen towel, and leave it in a warm spot to rise for about 1-2 hours, or until it has doubled in size.

6. Shape and Second Rise:
   Once risen, punch down the dough to release any air bubbles, then turn it out onto a floured surface. Shape it into a round loaf and place it in the greased Kugelhopf or bundt tin. Cover it again with a towel and let it rise for an additional 45 minutes.

7. Bake:
   Preheat your oven to 180°C (350°F). Bake the Kugelhopf for 40-45 minutes, or until the top is golden brown and a skewer inserted into the centre comes out clean.

8. Cool Down:
   Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

9. Glaze:
   To prepare the glaze, sift the icing sugar into a bowl and gradually add lemon juice or water until you reach your desired consistency – you want it thick but pourable. Drizzle over the cooled cake for a stunning finish.

10. Serve:
    Your German Kugelhopf cake is now ready to be enjoyed! Slice it generously and serve with a cup of tea or coffee, allowing everyone to savour the delicate flavours and delightful texture.

Conclusion

The German Kugelhopf is more than just a cake; it encapsulates a sense of community and celebration. Whether served at a festive gathering or as a comforting indulgence, this cake is sure to delight everyone who tastes it. So, gather your ingredients, don your apron, and embrace the joyous experience of baking this traditional German treat. Enjoy!