Brown Butter + Cinnamon Kugelhupf


 Prep Time : 30 Minutes | Cook Time : 25 Minutes | Total Time : 4 hours | Difficulty : Fiddly

Hello my lovelies! I’ve been going on about it enough. So here is a delicious buttery, spicy version of my new favourite thing. I am here to help you get over a fear of yeast. And show you it makes more than just bread. It takes a bit of planning. NBD. But the results are delicious and easy on the sugar. 1/4 cup is the extent of the damage. This makes a small cake. I haven’t tested a double recipe in a larger pan or cupcakes yet. I will get onto it. This cake will serve 8 people a slice. Serve it on it’s own with a cuppa or dress it up with raspberries and a little yoghurt or whipped cream for dessert. The only raspberries around here are frozen so it’s coulis for me. You lucky northern hemisphere people can go for fresh. A standing mixer is the recommended tool. A food processor can do the job so long as the bowl isn’t too big. You can opt to do it by hand but be prepared to mix for a bit. Get some children *coughslavelabourcough* to help. Mixing is key. Lumps are the enemy. It’s easier than you think. And totally worth it.

Mix the flour and salt in the bowl of a stand mixer.

Warm the milk. Mix in a teaspoon of the sugar and sprinkle the yeast over. Wait for it to foam up.

While you’re waiting for the yeast to get busy, brown the butter. In a small saucepan melt the butter over a medium heat. Keep cooking it until it has gone from yellow to dark gold. As it nears the correct brown-ness it will start to foam up. Stir it to keep the foam down and watch it carefully. You will be able to smell a delicious nuttiness. Pour the butter into a heatproof bowl or jug to cool. Add the cinnamon and vanilla to the butter.

Set it aside to cool slightly. We need it to be cool enough that it won’t curdle the eggs. Add the sugar. Whisk in the eggs.

Now for the fun part. Tip the milk and yeast into the flour. Using the paddle attachment mix until it forms a dough.

Add about a 1/4 of the egg and butter mixture. Beat on low until it has been completely incorporated. It will look lumpy and gross for a bit.

You will need to stop and scrape down the bowl and the beater a couple of times. There should be no lumps by the end.

Add another 1/4 of the egg mixture. Repeat the beating. It will come together faster this time. Remember to scrape down the bowl as you go.

Repeat until all the liquid has been added. Turn the mixer up to medium low and beat for 30 seconds. Scrape down the bowl and beat for another 30 seconds. the batter should be smooth and even.

Tip the batter into the pan. It should only fill the pan halfway. I didn’t grease my bundt pan because it is magically non-stick. If you have the slightest concern about sticking then grease the pan and dust with flour. If you see any big lumps as you are smoothing it down pick them out.

Cover the pan with cling film or a plastic bag and leave in a warm spot until almost doubled in size. Be patient. This can take an hour or two. When it is nearly risen heat the oven to 180C (350F).

Bake for 25 minutes. The cake will spring back when lightly pressed. Leave the cake in the pan for a few minutes before turning out onto a wire rack to cool completely.

When the cake is cold, dust with a little icing sugar and serve.

Raspberries and cinnamon are great friends. Maybe a bit of greek yoghurt or whipped cream? Go on.

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Brown Butter + Cinnamon Kugelhupf


Prep Time : 20 mins | Cook Time : 25 mins | Total Time : 4 hours | Difficulty : Fiddly | Makes : 1 small cake

Fluffy golden lightly spiced sponge cake made with yeast.

Ingredients:

  • 1 + 1/2 cups (200 grams) all purpose flour
  • 1/2 teaspoon fine salt
  • 1/2 cup + 1 teaspoon (125 mls) full fat milk
  • 3/4 teaspoon active dried yeast
  • 7 tablespoons (100 grams) unsalted butter
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/4 cup (50 grams) sugar
  • 1 large egg
  • 2 egg yolks
  • icing sugar, for dusting
  • raspberries or raspberry coulis, to serve

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing mixer (preferred) or elbow grease
  • 6 cup bundt pan (I used the Nordic Ware 6 cup Anniversary pan), or similar 6 cup capacity pan

Directions:

Mix the flour and salt in the bowl of a stand mixer.

Warm the milk. Mix in a teaspoon of the sugar and sprinkle the yeast over. Wait for it to foam up.

While you’re waiting for the yeast to get busy, brown the butter. In a small saucepan melt the butter over a medium heat. Keep cooking it until it has gone from yellow to dark gold. As it nears the correct brown-ness it will start to foam up. Stir it to keep the foam down and watch it carefully. You will be able to smell a delicious nuttiness. Pour the butter into a heatproof bowl or jug to cool. Add the cinnamon and vanilla to the butter.

Set it aside to cool slightly. We need it to be cool enough that it won’t curdle the eggs. Add the sugar. Whisk in the eggs.

Now for the fun part. Tip the milk and yeast into the flour. Using the paddle attachment mix until it forms a dough.

Add about a 1/4 of the egg and butter mixture.

Beat on low until it has been completely incorporated. It will look lumpy and gross for a bit.

You will need to stop and scrape down the bowl and the beater a couple of times. There should be no lumps by the end.

Add another 1/4 of the egg mixture. Repeat the beating. It will come together faster this time. Remember to scrape down the bowl as you go.

Repeat until all the liquid has been added. Turn the mixer up to medium low and beat for 30 seconds. Scrape down the bowl and beat for another 30 seconds. the batter should be smooth and even.

Tip the batter into the pan. It should only fill the pan halfway. I didn’t grease my bundt pan because it is magically non-stick. If you have the slightest concern about sticking then grease the pan and dust with flour. If you see any big lumps as you are smoothing the top just pick them out.

Cover the pan with cling film or a plastic bag and leave in a warm spot until almost doubled in size. Be patient. This can take an hour or two. When it is nearly risen heat the oven to 180C (350F).

Bake for 25 minutes. The cake will spring back when lightly pressed. Leave the cake in the pan for a few minutes before turning out onto a wire rack to cool completely.

When the cake is cold, dust with a little icing sugar and serve.

Cook’s Notes:

  • Be careful to mix thoroughly so there are no streaks in the batter
  • Switch up flavours with spices rather than adding ingredients that will add moisture.
  • It is essential not to overbake this cake. It will become tough and dry.

 – This cake is best the day it is made, but is still lovely to snack on for a few days. Try toasting slightly stale slices lightly before serving – 

Adapted from Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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