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ORANGE AND CARDAMOM KUGELHOPF
400g strong white flour
2.5ml salt
60g sugar
20g fresh yeast
200ml warm milk
zest of a large orange
6 cardamom pods (remove husks and grind seeds)
3 eggs
60g soften butter
60g candied orange peel
Kugelhopf mould, thickly buttered
Mix the flour and salt in a large non-metal bowl and make a well in the centre. Crumble in the yeast, then blend with the warm milk and sugar. Draw in enough flour to make a thick batter and leave to sponge for 30mins.
Add the eggs, grated orange rind and ground cardamom, and gradually beat in the flour. Continue beating for 4- 5mins until the sticky dough becomes firmer, smooth and very elastic. Squeeze in the butter (or continue with a beating action) until fully incorporated and glossy. Mix in the orange peel before pouring the dough into the buttered mould.
Leave at room temp. to rise for 45-60mins. until doubled in size. Bake in a preheated oven @ 200ºc for 30-40mins.
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