Kugelhupf
This Alsatian Christmas bundt is fluffy, buttery and completely delicious with its spiced walnut filling.
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Cooking tools:
- Baba pan
- Hand mixer
- Sifter
- Rolling pin
- Pastry brush
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Plastic wrap
- Kitchen towel
Ingredients
- 2 teaspoons (7g) dry yeast
- 1 teaspoon caster sugar
- 1/2 cup (125ml) warm milk
- 1/2 cup (75g) plain flour
- 150 grams butter
- 1 teaspoon vanilla essence
- 1/2 cup (110g) caster sugar, extra
- 1/2 teaspoon salt
- 3 eggs
- 3 cups (450g) plain flour, extra
- Walnut filling
- 30 grams butter, melted
- 1 1/2 tablespoon warm milk
- 1 teaspoon coffee powder
- 3/4 cup (75g) finely chopped walnuts, toasted
- 1/4 cup (50g) brown sugar
- 2 teaspoons lemon rind
- 2 tablespoons stale breadcrumbs
- 1 teaspoon mixed spice
- 1/2 teaspoon ground ginger
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