Nutella Kugelhopf
 
 
A traditional Alsatian kugelhopf, swirled with non-traditional nutella!
Author:
Ingredients
  • 2 cups (300g) plain flour
  • 3 tbsp caster sugar
  • pinch of salt
  • 1 tsp dried yeast
  • ½ cup (125ml) milk, warm
  • 2 eggs
  • ¾ stick (75g) butter, at room temperature
  • ½ cup nutella
  • ¼ cup blanched almonds or hazelnuts chopped, with a few reserved whole for the top
Instructions
  1. Place the dry ingredients into the bowl of a stand mixer, and mix together to combine.
  2. Add the milk and eggs to the dry ingredients and work with a dough hook on a low speed until everything begins to come together.
  3. With the mixer still running, add the softened butter in small pieces, ensuring that each piece is incorporated before you add more.
  4. Once all the butter is incorporated, set the dough aside for at least an hour or until it is doubled in size.
  5. Once the dough has risen, punch it down, and roll it out into a square, about ⅓ inch (just under a cm) thick. Spread the nutella over the dough, and sprinkle over the chopped nuts. Roll the dough up like a swiss roll, and then loop it round into a circle.
  6. Grease a 20cm bundt or kugelhopf tin well, and drop in the reserved whole nuts. Place the ring of dough into the tin, and set aside again to rise, for at least an hour, or until the dough reaches the edge of the tin.
  7. Preheat the oven to 400F/200C, and bake the kugelhopf for 30 minutes, it will be deep golden, and sound hollow when tapped. Leave to cool in the tin for 5 minutes, before turning out and leaving to cool for at least 20 minutes on a wire rack. This is absolutely delicious with a cafe au lait, and toasts beautifully as well.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/05/nutella-kugelhopf.html