With the Cookexpert we can do great things and today we show you with this delicious sweet bread typical of Alsace. Because yes, the Cookexpert, apart from cooking and processing, also works the masses that are scary.

In addition, I hope that the surprise will also come from the mold in which we make bread: we are going to do it in a bundt mold, because apart from biscuits in it we can make brioches, breads, flans, puddings, jellies, pasta cakes... that you can think of, since after all they are nothing more than non-stick molds (the only thing they are precious!).

Surely many of you do not know this bread that we bring you today, but I promise you that it is here to stay. Not only is it very easy to make, but it tastes really delicious. Little sweet and with a tender crumb, with a butter flavor that reminds me greatly of pandoro. But with the great advantage that we avoid folding the dough with the butter.

We make this bread in a specific mold, the Kugelhopf , but if you don't have this one in particular, any other bundt cake type mold is perfect (Even with mini bundt molds you can make beautiful and very original buns!).

We have made a variation on the original sweet, and instead of raisins we have filled it with a chocolate cream and nut butter, which is also ideal for taking advantage of the remains of biscuits and making other fillings.

We tell you the recipe step by step so that you can get down to work, because it is really worth it.

Kugelhopf bundt mold

Author of the recipe: Mónica de Pan De Broa

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