GBBO: kugelhopf

I bought chris a kugelhopf mould at the Lille Christmas market about 8 years ago, and we tried it out at the time but sadly the recipe we’d chosen was rubbish and it wasn’t worth the effort. Decided to try it again for European baking week and used a Lorraine pascale recipe from baking made easy. This was totally delicious, especially when you toasted it. My kugelhopf mould is quite small but even so I think the proportions are a bit big. This made a whole kugelhopf plus a full loaf tin. The loaf tin made it much easier to cut and use, particularly for toasting, so I’d definitely do at least one loaf tin if not both next time. I will definitely be making this again, it’d be great for a weekend lunch/ brunch if you had guests, or maybe at Christmas.

450g strong white bread flour
110g dried apricots, finely chopped
250ml tea (or orange liqueur if you’re rich!)
100g ground almonds
10g yeast
1 tsp cinnamon
2 tsp salt
2 tbsp soft light brown sugar
Zest of 2 oranges
180ml warm milk
3 eggs, beaten
160g melted butter
2 tbsp honey

You could use some almonds for topping (put in mould at very start) but I didn’t bother

Oil the mould, dust with flour and set aside
Soak the apricots in the tea for 30 mins
Put flour, ground almonds, yeast, cinnamon, salt and sugar in a bowl
In another bowl mix together milk, eggs, butter and honey
Add enough of the wet mixture to the dry to make a soft dough. It is softer than most doughs but shouldn’t be too sticky
Knead for 5 mins in electric mixer with dough hook (I wouldn’t fancy doing this by hand as dough is quite soft, but if doing it by hand, 10 mins)
Drain apricots and add to the dough, fold the dough a few times so they are evenly dispersed
Put the dough into the mould, cover loosely with oiled cling film and leave in a warm place until doubled in size. Mine took ages, ended up putting it by the heating oven to try to speed it up
Bake for about 35 mins at 200, until golden brown and comes out easily
Put on baking tray to brown bottom for 5-10 mins
Sprinkle with icing sugar and serve

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