This month was an irresistible one. The Kugelhopf is an sweet Austrian bread, which is made in a doughnut shape, and served as breakfast or afternoon tea along with tea or coffee. A special tin is used for making the Kugelhopf and it is quite longish with a hole in the centre, something similar to a bundt. To make it eggless was the challenge for us this month. I made one third of the recipe, that is why I called it a mini Kugelhopf and made it for breakfast over a weekend. Since it was small, it was finished off in no time. Since I baked in a normal tin, my dough spread out rather than rise but was nonetheless soft. Off to the way I made it eggless from this recipe…
I wanted to bake this bread again in my mini bundt pan but then time just wasn’t on my side and that explains why this post kept being pushed towards the month end! If I bake it again in a bundt, then will update the post for sure, InShaAllah… 🙂
- 125 gm all purpose flour
- ¾ tsp instant yeast
- 1½ tbsp sugar
- 50 ml milk, warmed
- 40 gm butter, melted and cooled
- 1 tbsp milled flax, mixed in 3 tbsp water (flax egg)
- Combine the flour, yeast and sugar in a bowl.
- Mix the milk, butter and flax egg in a bowl and pour over the dry ingredients.
- Bring together and mix well till it becomes a smooth dough. Add a little extra dough if required.
- Knead for five minutes. Shape and keep covered in a warm area for it to double, around an hour.
- During the end, preheat oven to 180 degrees.
- Bake for 20 to 25 minutes till top is browned. Allow to cool in pan for five minutes and then flip onto a wire rack to cool completely. Serve with tea or coffee!