Cremant, Cassis & Cardamom Kugelhopf

Part Cake, Part Bread, the Kugelhopf offers the best of both worlds. Studded with Cassis enriched fruit and scented with a waft of Cardamom, a crémant glaze makes this a fitting guest at any festive party.

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kugelhopf, cremant glaze, bundt recipe, winter bakes

Yield: 10-12

Author: Suze Morrison

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Cremant, Cassis & Cardamom Kugelhopf

Prep time: 45 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 45 M

Part Cake, Part Bread, the Kugelhopf offers the best of both worlds. Studded with Cassis enriched fruit and scented with a waft of Cardamom, a crémant glaze makes this a fitting guest at any festive party.

Ingredients

For the Kugelhopf

• 1 ½ tsp Dried Active Yeast
• 2tbsp Warm Water
• 230g Single Cream
• 90g Unsalted Butter, soft
• 75g Caster Sugar
• 450g Plain Flour
• 2 Cardamom Pods, seeds removed and ground
• 1tsp salt
• 2 Large Eggs
• 100g Raisins
• 150g Dried Cranberries
• 2tbsp Cassis

Cremant Glaze

• 2-4tbsp Crémant
• 250g Icing Sugar
• 2tbsp Butter, melted

Instructions

1. Using 1tbsp of the soft butter,grease a 10 cup Kugelhopf pan and lightly flour. Set aside.
2. Mix the Raisins &Cranberries with the Cassis and set aside in a bowl at room temperature
3. Mix the yeast with the warm water and stand for 5 minutes, or until the mixture begins to foam. Add the cream, remaining butter and sugar to a small pan and gently heat until dissolved
4. In the bowl of a stand mixer,whisk the flour, salt, and cardamom until homogenous. Make a well in the centre and add the yeast mixture. Begin mixing with a paddle attachment and gradually pour in the warm cream mixture. Once incorporated, add the eggs, one at a time,mixing between each addition.
5. Continue to beat for 5-7 minutes,or until you have a smooth dough, it will be sticky but that’s fine.
6. Spoon the dough into your prepared tin and cover with a damp towel. Allow to prove somewhere warm, or until the dough almost fills the pan.
7. Just before its proved, preheat oven 200C. remove the towel and bake for 15 minutes. cover with foil and bake20-25 minutes more.
8. Allow to cool in the pan for 15 minutes before inverting onto a wire rack. Allow to cool completely.
9. For the glaze, mix the crémant, butter & icing sugar until you have a thick, pourable consistency. Pour over the Kugelhopf and serve in slices

https://gourmetglow.co.uk/recipes/cremant-cassis-cardamom-kugelhopf