A kugelhopf is a traditional cake-come-bread from the Alsace region of north-eastern France, baked in a fluted ring-shaped mould. This Apple, Raisin and Cinnamon Kugelhopf recipe produces a cake studded with rum-soaked raisins and fresh apples, flavoured with cinnamon and lemon.
This cake-come-bread is designed to be eaten on the day that it is made, and stales quite quickly. Wrap generously in cling film and store in an air-tight tin, and serve any leftovers toasted and spread with butter and honey.
Like brioche, this dough is best made using a heavy-duty stand mixer. However, you can achieve good results using a large mixing bowl, a wooden spoon, and lots of elbow grease.
This Apple, Raisin and Cinnamon Kugelhopf recipe is courtesy of Le Creuset UK. You’ll find your nearest Le Creuset store at
Le Creuset Outlet Store
Unit 128D, 50 Pringle Drive, Bicester Village,
Bicester, Oxfordshire OX26 6WD