I made my version of Kugelhopf this Easter and although it originated in Austria, this sweet raisin-filled yeast bread reminds me very much of a Russian kulich which is typically served at Easter and which reminds me of my childhood.
It is a cross between a bread and a cake with a slightly sweet crumb. Add raisins, mixed peel, or chocolate chips to the dough too if you like for added flavour!
7g fast action dry east
140 ml tepid milk
1 tablespoon sugar
1 pinch salt
5 tablespoons orange marmalade
130g butter (melted)
350g plain flour
handful blanched almond
50 g orange peel (optional)
1. Stir together yeast, sugar and warm milk in a bowl and let stand until foamy, 10 to 15 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
2. In a small bowl whisk together eggs, marmalade, pinch of salt and melted butter, then add this into the yeast & milk mixture, followed by flour. Mix well with the wooden spoon. The batter will be quite sticky and sloppy but it should be this way. Cover the bowl with the clean cloth and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1-1/2 hours.
3. Heavily butter a standard Kugelhopf mould or any favourite mould tin and sprinkle almonds on the bottom of the mould, set aside.
4. After dough has risen mix in the raisin and orange peel and pour or spoon the dough into the mould. Cover the mould with the cloth and let rise again, this time for about 30-40 minutes.
5. Bake in a preheated oven at 180C for about 40-50 minutes until nicely browned. Remove from the oven and let stand for at least 5 minutes in the pan, then invert onto a cooling rack.