Winter Spice Kugelhopf

Levian

125g pastry flour
130g water
30g fresh yeast

Dough

500g pastry flour
95g caster sugar
12g table salt
250g fresh eggs (approximately 5-6 medium eggs)
450g soft butter
10g mixed Spice
250g high quality almond marzipan, broken into small pieces

Thin icing sugar glaze

260g Icing sugar, sieved
80g Lemon juice, fresh squeezed and sieved

To Finish

100g Melted unsalted butter
Thin icing sugar glaze

You Will Need

1x 8” kugelhopf mould

Makes
1 x 8” kugelhopf cake, = 12 portions

Oven Temperature
170c half fan for 25 minutes, turn oven down to 150c for a further 25-30 minutes, check
Storage; 2 days in an air tight container

Mix all the ingredients for the levian together until smooth and leave to ferment for 1 hour.
Add all the dough ingredients apart from the butter, marzipan and levian to a bread machine with the hook attachment and mix for 10-12 minutes on speed 1.
Add the levian and mix until the dough is stretchy and elastic then add the butter and mix for 20 minutes on speed 2.
Leave the dough turning in the machine until the butter is mixed in completely, being careful not to heat the dough too much.
Once the dough is finished, gently fold in the pieces of marzipan, keeping them whole.
Leave the dough to rest for 30 minutes at room temperature and then for 4 hours in the fridge.
Butter and flour the mould, add some whole almonds.
Weigh out 950g of the dough, shape into a ring and place in the mould. Leave the dough to prove in the mould, until it rises to reach the top.
Bake 170 degrees in a convection oven with low fan for 25 minutes, then turn down the oven to 150c and cook for a further 25-30 minutes, then push a knife into the cake if it is clean when removed then the Kougelhopf is cooked
Leave to cool in the mould for 10 minutes, and then remove carefully.
Liberally brush the kugelhopf with melted unsalted butter.
To finish the kugelhopf, glaze with a thin icing sugar glaze.

Winter spice Kugelhopf

Ingredients

Method