Orange and cinnamon kugelhopf

Orange and cinnamon kugelhopf

By
From
Feasting
Serves
10-12
Photographer
Elisa Watson

These days most of us associate chocolate with a kugelhopf. Here is another version of this famous sweet yeasted bread, traditionally baked in a high fluted mould and popular in Alsace, France. Almost panettone-like in texture, it’s plumped up with currants, orange peel and almonds, and can be eaten for afternoon tea or toasted for breakfast served with a good coffee.

Ingredients

Quantity Ingredient
250ml warm milk
2 tablespoons honey
1 tablespoon dried yeast
450g plain (all-purpose) flour
180g butter, slightly softened, plus extra for greasing
110g caster (superfine) sugar
4 eggs, separated
1/2 teaspoon natural vanilla extact
1 teaspoon ground cinnamon
1/2 teaspoon salt
150g currants
1 orance, zest
60g slivered almonds
1 1/2 tablspsoons icing (confectioners’) sugar, for dusting (optional)

Method

  1. Combine the milk and honey in a bowl. Sprinkle the yeast over the top and leave for 10 minutes to bloom.
  2. Add 150 g of the flour to the yeast mixture and stir to combine. Cover and set the starter aside for 30 minutes.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth and fluffy. Add the starter and mix again until combined.
  4. Scrape down the sides of the bowl and, with the mixer still running, add the egg yolks one at a time. Add the vanilla, cinnamon, salt, currants, orange zest and another 300 g of the flour. Mix well.
  5. In another bowl, using a clean electric mixer, beat the egg whites to soft peaks, then fold into the cake mixture using a metal spoon.
  6. Preheat the oven to 180°C.
  7. Grease the kugelhopf mould generously with butter and sprinkle the almonds on the sides and bottom.
  8. Pour the mixture into the mould, making sure it is evenly distributed. Cover loosely with plastic wrap and set aside for 45 minutes to 1 hour, or until the mixture has risen three-quarters of the way up the side of the tin.
  9. Bake in the oven for 30 minutes, then check the cake. If the exposed cake is browning too quickly, place a piece of foil loosely on top. Bake for another 20–30 minutes, until a skewer inserted in the middle of the cake comes out clean.
  10. Remove the cake from the oven and invert it onto a wire rack to cool completely.
  11. Dust with icing sugar and serve.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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