Recipe

Kugelhopf

PREPARATION:

For a 22 cm Kugelhopf tin or ring mould.

Soak raisins in rum or in the rum-flavoured water. Brush the tin lightly with melted low fat spread and dust with semolina or fine white dried breadcrumbs. Put flour and Hermesetas Granulated in a mixing bowl and add all the other ingredients, except for the raisins and almonds. Knead to obtain a smooth dough. Then add and mix in the raisins and almonds. Carefully transfer the dough to the tin. Cover with a damp tea towel or cling film and leave to rise in a warm place for 1 hour, until double. Bake in a preheated oven at 200º C for 35 minutes. Leave to cool slightly before removing from the tin.

Give this recipe a go and bake your very own traditional Austrian Kugelhopf, sweet raisin filled bread. This melt in your mouth cake is a perfect festive treat to impress any guests.
General information
Ready in:
60 minutes
Calories p.P.:
133
Product:
Portions:
16
Ingredients
Raisins
150 g
Rum (or) water with a few drops rum flavouring
3 tbsp
Easy to use dried yeast
7 g
Strong plain white flour
350 g
Hermesetas Granulated
4 tbsp
Grated rind of 1 lemon
Skimmed milk at room temperature
150 ml
Eggs, beaten
2
Low fat spread, melted
50 g
Blanched and roughly chopped almonds
50 g
Nutritional information
Recipe:
Portion:
kJ
10240
853
kcal
2400
200
Carbohydrates g
368
31
Fat g
64
5