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Cranberry & White Chocolate Kugelhopf | Patisserie Makes Perfect

CRANBERRY & WHITE CHOCOLATE KUGELHOPF

Patisserie Makes Perfect
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.
Prep Time 5 hrs
Cook Time 25 mins
Total Time 5 hrs 25 mins
Course Bread
Cuisine German
Servings 12 -16

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.