KugelhopfAll
props stylist’s own.
Cookies and bars
Plate from Hayden
Youlley Design.
Stockists p152.
360 gm plain flour, sifted,
plus extra for dusting
50 gm caster sugar
10 gm dried yeast
200 ml milk
1 egg
30 gm softened butter
Vegetable oil, for greasing
1 large Crunchie or Violet
Crumble, coarsely chopped,
to serve
HAZELNUT FILLING
150 gm roasted hazelnuts
200 gm caster sugar
70 gm Dutch-process cocoa,
sifted
2 eggwhites
DARK CHOCOLATE GANACHE
90 gm dark chocolate
(65%-70% cocoa solids),
coarsely chopped
100 ml pouring cream1 Combine flour, sugar, yeast
and ½ tsp salt in an electric
mixer fitted with the dough hook.
Add milk, egg and butter, and
knead until smooth and elastic
(8 minutes). Cover mixing bowl
with a tea towel and leave at
room temperature until dough
has doubled in size (30 minutes).
2 Meanwhile, preheat oven to
175°C. For hazelnut filling, blend
hazelnuts in a food processor
to a fine powder. Transfer to a
bowl, add remaining ingredients
and stir to combine.
3 Roll out dough on a lightly
floured surface to a 30cm
x 20cm rectangle, spread
hazelnut filling evenly on
top, and roll up lengthways
to a 30cm-long cylinder.4 Cut cylinder lengthways
down the middle and twist the
two pieces together. Place in
an oiled and floured 1.5-litre
Kugelhopf or Bundt cake tin,
joining ends together. Leave
dough to prove until doubled
in size (30 minutes), then bake
until itsounds hollow when
tapped (35 minutes). Cool
in tin for 5 minutes, carefully
turn out onto a plate, then
transfer to a wire rack to cool.
5 For dark chocolate ganache,
place chocolate in a heatproof
bowl and bring cream to the boil
in a small saucepan. Pour hot
cream over chocolate, stir until
smooth and shiny, and leave to
thicken slightly (20-30 minutes).
To serve, spoon ganache over
Kugelhopf and scatter with
Crunchie. Kugelhopf is best
served the day of baking.➤Chocolate and hazelnut Kugelhopf
SERVES 8-10 // PREP TIME 1 HR 30 MINS // COOK 35 MINS (PLUS PROVING, COOLING)
“It’s all about the mould here,” says Wise. “The easiest mould
to find is a Bundt tin, but if you have a Kugelhopf tin, go for
it. Any geometric shapes or swirls will set this cake off.”