Kugelhopf

Method

Cream the yeast with warm milk and a pinch of sugar until frothy. In a large bowl, combine flour, sugar and salt, then add the yeast mixture and eggs, mixing until a shaggy dough forms. Gradually incorporate the softened butter in pieces, beating until the dough becomes smooth and elastic, approximately 10 minutes. Stir in the rum and fold through the dried fruit and almonds. Cover and leave to rise in a warm place for approximately 90 minutes until doubled. Grease a Kugelhopf mould generously with butter and add a few almonds to the base. Transfer the dough to the mould, cover and prove for a further 60 minutes. Bake at 180°C for 45-50 minutes until golden and a skewer inserted comes out clean. Cool in the mould for 10 minutes before turning out onto a wire rack. Once cooled, dust generously with icing sugar.