Said to originate in Austria, Kugelhof is a yeast-risen cake
which gives the cake a slightly denser more 'bread like' texture.
Traditionally baked in a special circular (bundt) pan it is usually
eaten for breakfast.
Ingredients
- 1 Tbsp caster sugar
- 3 tsp dry yeast
- 1 cup lukewarm milk
- 60g butter, softened
- 1/4 cup caster sugar (additional)
- 2 eggs
- 1 1/2 cups high grade flour
- 1 Tbsp Gregg's Ground Mixed Spice
- 1/4 tsp Gregg's Ground Allspice
- 1 cup mixed fruit
- 1/4 cup slivered almonds
- icing sugar, to serve
Method
Lightly grease a kugelhof mould, bundt tin or 20cm ring tin.
Combine the 1 tbsp caster sugar, yeast and milk and allow to
stand in a warm place for 15 to 20 minutes or until frothy.
Beat the butter and extra caster sugar until light and fluffy.
Add the eggs one at a time, beating after each addition.
Sift the flour, Gregg's Ground Mixed Spice and Ground Allspice
together, then fold in the fruit and almonds. Add the yeast mixture
and combine well.
Place in the prepared tin and leave to rise for 40 minutes or
until doubled in size.
While the mixture is rising, preheat the oven to 180°C.
Bake in the preheated oven for 50 minutes or until the kugelhof
is cooked.
Dust with icing sugar to serve.