As I prepared to share my beloved German Kugelhopf Cake recipe, the air was filled with the warm, sweet scent of almonds and vanilla. This delightful cake, traditionally baked in a fluted mould, combines the richness of butter, flour, and eggs with the delicate crunch of chopped nuts and a hint of citrus zest.

To begin, I mixed together the dry ingredients—a combination of strong bread flour, a touch of sugar, and a pinch of salt—while the butter softened to a creamy texture, creating an inviting base. I added eggs one by one, allowing each to incorporate fully before introducing a generous splash of fresh milk. The real magic happened when I folded in the plump raisins and fragrant candied peel, ensuring that every bite would burst with flavour.

As the dough rose, I savoured the anticipation of its transformation, picturing the golden crust that would soon emerge from the oven. Once baked to perfection, I would dust it lightly with icing sugar, allowing the final touch to elevate its rustic charm. Each slice of Kugelhopf—a sweet testament to German pastry artistry—was not just a treat for the taste buds but a celebration of cherished traditions, best enjoyed with a steaming cup of tea or coffee.