Caraway Kugelhopf
Recipe · Baking
Ingredients
Kugelhopf is a traditional German speciality. It is a cross between bread and cake. The caraway seed gives it its distinctive flavour.
- 450 grams flour
- 11 grams instant yeast
- 8 teaspoons caraway seeds
- 70 grams SteviJa Kristal®
- 230 grams melted butter
- 6 eggs
- 100 ml lukewarm water
- SteviJa Zoetpoeder®
- Butter
- Ring cake tin (capacity 2 litres, greased)
Preparation
Preheat the oven to 190 °C.
Sift the flour into a bowl and stir in the yeast, caraway seeds and the Kristal. Make a well in the centre.
In another bowl, mix the butter, eggs and the water. Pour the butter mixture onto the dry ingredients and beat into a smooth, soft dough. Cover the bowl with cling film and leave the dough to rise in a warm place for 2 hours.
After rising, briefly stir the batter and pour it into the tin. Cover the tin with cling film and leave it to rise for another 2 hours until doubled in volume.
Remove the cling film and bake the Kugelhopf in the oven for 50 minutes. Leave the Kugelhopf to cool and dust it with a little Zoetpoeder.
Serve the Kugelhopf with butter. Delicious with coffee or with a bread-based meal!