A rich and buttery yeast cake traditionally baked in a kugelhopf mould and served with slices of Edam cheese.
- Recipe serves:7 to 8
- Preparation Time Minutes
- Cooking Time45 to 50 Minutes Minutes
- 315g unsalted Astra
- 315g caster sugar
- 5 eggs
- 2 teaspoons natural vanilla extract
- 255g sultanas
- Basic Bread Dough
- 125ml milk
- 3 teaspoons sugar
- 2 teaspoons salt
- 90g butter
- 30g compressed yeast or 2 teaspoons active dried yeast
- 900g plain flour
- 1 tablespoon gluten flour
- To make the dough, put the milk into a saucepan over a high heat and almost bring to boil, then remove from the heat, stir in sugar, salt and butter and allow it to cool till lukewarm.
- Put the yeast in a bowl, pour over 375ml water and stir until dissolved. Add the lukewarm milk mixture and sift in 450g of the plain flour and the gluten flour. Beat with a wooden spoon until smooth. Add just enough of the remaining flour to make a soft dough.
- Turn the dough out onto a lightly floured work surface and knead for about 10 minutes or until smooth and elastic. Shape into a smooth ball and place into a greased bowl. Then cover with a clean tea towel and set aside in a warm draught free place for about 1 hour or until doubled in size. The dough is now ready to be divided and rolled for use.
- Cream the Astra and sugar in the bowl with an electric mixer until light and fluffy. Add the dough in small pieces, beating well, until all of the dough has been incorporated.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and sultanas until well combined.
- Lightly grease two 2.5 litre kugelhopf or bundt tins. Divide the dough between the tins and leave in a warm, draught free place for 30 minutes or until almost doubled in size.
- Pre-heat the oven to 1600C. Bake the breudher for 30–35 minutes, or until well risen and golden brown on top. If the top starts to brown too soon, cover it with foil and cook until a thin skewer is inserted into the centre of the loaf and it comes out clean.
- Remove from the oven and cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Serve the bread sliced and spread with unsalted butter. Sprinkle with caster sugar, or if preferred, with thin slices of Dutch Edam cheese.
- A New Year’s Eve and Christmas specialty, originating from the colonial Dutch era. Simply add this delicious seasonal recipe to your collection of Christmas recipes and party food surprises.