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    Poppyseed & Hazelnut Kugelhopf

    Source of Recipe

    Close Up on Cakes

    List of Ingredients

    3/4 cup milk
    1 envelope active dry yeast
    3 cups flour
    1 pinch salt
    1/4 cup sugar
    3 eggs, lightly beaten
    1/2 cup butter, melted
    1/2 cup poppy seeds
    1/4 cup milk
    1/2 cup ground hazelnuts
    grated zest of 3 oranges
    1/4 cup orange juice

    Recipe

    Generously butter an 8-inch fluted Kugelhopf mold or bundt pan. Heat the milk to body temperature,(100�F) then pour onto the yeast and stir until dissolved. Sift the flour and salt into a warmed bowl, making a well in the center. Add the yeast mixture, sugar, eggs, and butter and beat well. Divide the mixture into 3 equal portions.

    To the first portion, add the poppy seeds and 2 tablespoons of the milk. Mix well, ensuring that the poppy seeds are evenly distributed throughout the dough. To the second portion, add the hazelnuts and the remaining 2 tablespoons of milk, again beating until well mixed. To the third portion, add the orange zest and orange juice.

    Preheat the oven to 375�F. Spoon small amounts of the dough into the mold, alternating the 3 portions, until all of the dough is used. Cover with a damp cloth and let stand in a warm place for about 30 minutes, or until the dough has doubled in bulk and almost fills the mold. Bake for 60-80 minutes, or until a skewer inserted in the middle of the cake comes out clean. Stand for 10 minutes in the mold, then turn out onto a wire rack to cool completely. Dust with sugar and serve immediately.

 

 

 


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