Caraway Kugelhopf

Makes 8-10 slices


Ingredients:

2 cup (225g) plain flour
¼ cup (55g) caster sugar
2 tsp easy blend yeast
2 tsp caraway seeds
¼ cup (55ml) tepid water
½ cup (115g) unsalted butter, melted
3 eggs, beaten
icing sugar, to finish


Method:

• Grease a 20cm kugelhopf mould. Sift flour into a bowl. Stir in sugar, yeast and caraway seeds. Make a well in the center; stir in water, butter and eggs. Beat vigorously until smooth. Cover bowl with plastic wrap and leave in a warm place until doubled in size. Stir mixture and turn into prepared mould. Cover with plastic wrap and leave to rise again until doubled in size.
• Preheat oven to 200°C (400°F). Remove plastic wrap. Bake kugelhopf in the oven for 20 minutes. Lower the temperature to 190°C (375°F) and bake for a further 10 minutes until well risen and golden brown. Leave in the tin for 10 minutes, then remove to a wire rack. Dust lightly with icing sugar. Serve with butter while still slightly warm.