CookEat Recipe
Kugelhupf
A light yeasted cake with sultanas and lemon zest, baked in a smooth mould and dusted with icing sugar after cooling.
Method
Steps
Step 1
Gather the ingredients: 200 g strong white flour, plus 10 g for the mould; 105 g butter: 100 g for the dough and 5 g for the mould; 50 g caster sugar; 50 g sultanas; 30 g fresh baker’s yeast, not dried yeast; 1 egg and 2 egg yolks; About 100–150 ml milk, added only as needed; Finely grated zest of ½ lemon; A pinch of salt; 15 g icing sugar: 5 g for the mould and 10 g for finishing.
Step 2
Take 50 g from the measured flour and mix with the fresh yeast and enough just-lukewarm milk from the measured amount to make a small firm dough, about 25–35 ml. Cut a cross on top. Put it in a small covered bowl with a teaspoon of the measured milk underneath and leave at ordinary room temperature until visibly swollen, about 20–30 minutes. Keep the eggs and remaining milk refrigerated meanwhile.
Step 3
Soften the 100 g butter; if necessary warm it gently over warm water, then let it become lukewarm. Beat it with the whole egg, then mix in the caster sugar, remaining 150 g flour, yolks, salt and lemon zest. Add the swollen starter and beat vigorously with a wooden spoon for about 30–35 minutes, adding milk a tablespoon at a time until the mixture is elastic and slowly falls from the spoon in a thick ribbon. It should be soft, not watery; some milk may be left over. Fold in the sultanas last.
Step 4
Grease a smooth-sided tall metal mould of about 1.5 litres with the remaining 5 g butter, then dust with the 10 g extra flour mixed with 5 g icing sugar. The batter should occupy less than half the mould. Cover without touching the batter, let it begin to expand for about 20 minutes at room temperature, then refrigerate at 4°C or colder to finish rising. Check from about two hours onward; a cold rise may take 8–12 hours, but bake earlier if the batter approaches the rim. This cold rise replaces a long warm rest. Keep the total time the egg-containing dough spends out of refrigeration before baking below two hours.
Step 5
Heat the oven to 170°C while the mould stays refrigerated. When the dough is well expanded and close to the top, remove the cover and bake for about 45–60 minutes, until the cake is well browned and a clean wooden skewer comes out without wet dough. If needed, cover loosely with foil once coloured and continue until the centre is cooked. A slow dough can finish with up to 30 minutes at room temperature only within the two-hour total limit; otherwise continue its rise in the refrigerator.
Step 6
Let the cake cool completely in the mould, then loosen carefully and turn out. Dust with the remaining 10 g icing sugar and cut into slices. The listed time allows an overnight cold rise and cooling; a faster rise shortens it.
Step 7
For the rum finish, omit the final 10 g icing sugar and sprinkle about 1 tablespoon rum over the cold cake. Keep the same cake mixture, mould preparation, rising and baking method. This finish contains alcohol.
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