Fit For Three Kings
White Chocolate and Apricot Kugelhopf
Whilst we’re perfectly content with Christmas being a wonderful opportunity to catch-up with friends and family, a relative ‘won’ Christmas by giving us a fantastic new Vintage Star Bundt tin from the brilliant Nordicware, USA.
A quick Google of Christmas bundt recipes and we happened upon this White Chocolate and Apricot recipe, a twist on a classic ‘Kugelhopf’ from Anne Shooter for The Telegraph. With it’s history ranging from Marie Antoinette to The Three Kings, this enriched dough bake is a an Austrian favourite, made traditionally with almonds and raisins. This twist is surprisingly light and a perfect crowd-pleaser and we’re sure that the booze soaked version would be brilliant if we didn’t have to share with some little people!
Butter and flour your bundt tin, making sure you get into every nook and cranny, then get on with your dough. Melt butter in a pan with sugar and milk and set aside to cool (or place your pan in a bowl of iced water if you’re in a hurry) then weigh out your flour and yeast and chop you apricots. In a stand mixer combine your flour, yeast and butter/milk/sugar mix to form a dough. Add eggs one at a time before folding in your chopped apricots and white chocolate pieces and kneading well.
Once glossy and smooth gently place your dough into your bundt tin and leave to rise until doubled in size. We live in rural Derbyshire and are used to a slight chill so our dough took a good three hours to rise, but in a warm spot you should be good to bake in half the time. Just 25 minutes is all it takes to bake your Kugelhopf through before turning out and cooling.
Serve simply with a dusting of icing sugar or go all out and soak your cake/bread in booze!