About this recipe:Originating from Alsace, Kugelhopf is a yeasted fruit bread. This version combines rum and eggnog into the dough, making it a festive treat. Serve thickly sliced as is or lightly toasted for Christmas breakfast.
Makes: 1 loaf
3 tablespoons rum
480g bread flour, divided
2 1/2 teaspoons dried fast acting yeast
100g caster sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
25g flaked almonds, for garnish
2 tablespoons icing sugar, for dusting
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In a saucepan, bring the eggnog to the boil. Pour it into a large bowl and add 200g of bread flour. Mix until smooth and let the mixture cool to 43 degrees C or just warm to the touch. Add the yeast and mix until blended. Cover the bowl with cling film and allow to rise until doubled, 20 to 30 minutes.
In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with cling film and allow it to rest for 20 minutes.
Lightly grease a kugelhopf/Bundt/tube cake tin. Sprinkle the bottom of the tin with sliced almonds. Carefully add the dough mixture and cover with cling film. Let the dough rise until doubled, 1 to 1 1/2 hours.
Preheat an oven to 190 C / Gas 5.
Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with icing sugar before serving.