Meals and Courses

Pear, Cinnamon & Raisin Kugelhopf

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 150 ml (¼ pint) strong cider
  • 1 large egg, beaten
  • 75 g (3 oz) unsalted butter, melted
  • ½ teaspoon salt
  • 375 g (12 oz) strong white bread flour
  • 50 g (2 oz) caster sugar
  • 1 teaspoon fast-action dried yeast
  • 50 g (2 oz) unsalted butter, softened
  • 75 g (3 oz) dark muscovado sugar
  • 2 teaspoons ground cinnamon
  • 4 ripe pears
  • 2 teaspoons lemon juice
  • 100 g (3½ oz) raisins
  • icing sugar, for dusting

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual. Fit the pan into the machine and close the lid. Set to the dough programme.

Mix the butter with the sugar and cinnamon to make a paste. Peel, core and slice the pears. Toss in the lemon juice to prevent browning.

At the end of the programme turn the dough out on to a floured surface and roll it out to a rectangle, about 35 x 25 cm (14 x 10 inches). Spread the spiced butter over the dough almost to the edges and scatter with the pears and raisins. Loosely roll up the dough. With the join facing upwards bring the ends of the dough to meet and press them together. Thoroughly grease and flour the base and sides of a 1.5 litre (2½ pint) kügelhopf tin or plain ring tin. Drop the dough into the tin.

Cover loosely with oiled clingfilm and leave to rise in a warm place for 50—60 minutes or until the dough has risen to the top of the tin.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 35 minutes until risen and deep golden. Leave in the tin for 10 minutes, then loosen the edges with a knife and invert the bread on to a wire rack to cool. Serve warm or cold, dusted with icing sugar.

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