Traditional, but again each time anew original, Christmas kugelhopf is decoration of every family’s table. We bring you the recipe with the addition of candied fruit that will give you a real festive feel to your home.
Traditional, but again and again each time an original Christmas kugelhopf is decoration of every family’s table. We bring you the recipe with the addition of candied fruit that will give you a real festive feel to your home.
- 50 g of flour
- 1 fresh yeast
- 100 g margarine
- 150 g sugar
- 1 large egg
- 2 eggs
- 1 egg yolk
- 1 pinch of salt
- 3 oz of milk
- 100 g candied fruit (we opted for the arancini)
Dissolve yeast in milk with the addition of a little sugar and leave to rise. It’s just a pinch of sugar.
Flour, salt, eggs, egg yolk, mix the yeast with the addition of warm milk.
Cut margarine into small pieces and add to the batter.
Leave the dough to rise for half an hour.
Mold brush with margarine and sprinkle with flour.
Add arancini in batter and stir gently.
Add the batter into the mold and bake at 170C for about an hour.
Try it with a toothpick if baked biscuit.
Remove the kugelhopf from the pan while still hot.
If you want to be a kugelhopf mix evenly juicy add the rum or juice, or while kugelhopf is still in the mold, and then remove it.
You can decorate the kugelhopf mixture of egg white and sprinkle with sugar or sugar staub.