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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.