CRANBERRY & WHITE CHOCOLATE KUGELHOPF
This cake isn't traditionally served at Christmas, but it reminds me of a lighter more moist panettone. The addition of cranberries makes this feel very festive.
Ingredients
- 75 g Dried Cranberries
- 1 1/2 Tbsp Chambord
- 5 g Fast Action Dried Yeast
- 275 g Plain Flour
- 35 ml Water lukewarm
- 125 ml Milk lukewarm
- 1 Egg
- 40 g Caster Sugar
- 1 Tsp Salt
- 65 g Butter softened
- 75 g White Chocolate chopped
- Approx 10-12 Whole Blanched Almonds to decorate the top
- Icing Sugar for dusting
Instructions
- Put the cranberries and chambord in a bowl together and soak for a few hours or overnight.
- Put the yeast into the bowl of a stand mixer, along with 35ml of water and add 50g of the flour and stir until a firm ball of dough forms.
- Cover this starter with the remaining flour and leave to rise in a warm place until the starter has risen underneath and you see the flour start to crack, this should take around 30 minutes.
- When the starter is ready, add the egg, milk, sugar, salt and butter to the bowl, knead the dough on a low speed for 7-8 minutes, increase the speed to high until the dough is elastic and pulls away from the side of the bowl, this should take 2-3 minutes.
- Drain the cranberries and add them to the dough along with the white chocolate, knead the dough further to mix in the cranberries and white chocolate.
- Let the dough rise in a warm place until doubled in size, around 2 hours.
- Grease the kugelhopf tin with butter and place an almond in each of the indentations in the bottom of the tin.
- With lightly floured hands, shape the dough into a sausage and wrap it around the hole in the kugelhopf tin. Leave it in a warm place to rise again, until the tin is filled, about 2 hours.
- Preheat the oven to 170C Fan and bake for around 20-25 mins, until a cocktail stick or cake tester comes out clean.
- Turn the kugelhopf out onto a cake rack and dust with icing sugar while it's still warm.