Rum and Eggnog Kugelhopf
This magical and delicate bread/cake is full of flavor and looks amazing also. Perfect for the holiday season with a hint of rum and that wonderful flavor of eggnog it's perfect for this holiday season
Ingredients
Dough:
- 1 cup Eggnog
- 2 1/2 teaspoon instant yeast
- 3 1/2 cup bread flour
- 1 cup butter
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 eggs
- 1 cup currants
- 3 tablespoons rum
- sliced almonds
Method
Prep all the ingredients a head, this will help to make sure you have everything you need. The night before you make the Kugelhopf soak the currants in the rum or soak for at least 2 hours. In a saucepan heat the eggnog to a scald.
Pour into a large bowl, add in 1 1/2 cups of flour to the eggnog. Mix till smooth and wait till the temperature cools to 110 F.
Add in the instant yeast and mix till well blended. Cover with plastic wrap and allow to rise till double, about 20-30 minutes. In a separate bowl mix the sugar and butter together till well mixed. Slowly add one egg at a time till all the eggs are incorporated into the butter, sugar mixture.
Pour this mixture into the large bowl with the dough and mix till smooth. Add in the salt and cinnamon and mix. Now, slowly add the rest of the flour to the mixture and beat for 3 minutes. The dough will be very sticky.
Add in the currants and mix. Cover mixture with plastic wrap and allow to rest for 20 minutes.
Take your bundt pan and spray with oil spray and sprinkle almonds on the bottom.
Slowly add in the batter to the bundt pan.
Cover with plastic wrap for 1 to 1 1/2 hours. Bake in a preheated oven for 375F for 30 - 35 minutes. Remove from pan and cool on a wire rack. Dust with powdered sugar.
