After some experimentation this is my modified version of the original recipe from the book “Sesame & Spice: Baking from the East End to the Middle East” by Anne Shooter.
This sweet yeasted dough smells absolutely heavenly during the prep and the bake! It will wake you up and have you begging for a slice. I baked my first adaption for a friends birthday. This one is for my husband Jim, on his 60th birthday.
100g unsalted butter, softened
500g all purpose flour
1 teaspoon salt
12g instant yeast
2 eggs, beaten
200g dried apricots, cut into small pieces
Grated zest of 1 orange
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/16th teaspoon Fiori Di Sicilia
100g white chocolate chips
4 oz. (1 cup) confectioners’ sugar
2 Tbs. Cointreau
1-1/2 Tbs. heavy cream; more as needed
2 tsp. finely grated orange zest
Pinch of table salt
Grease an 8¼” x 8¼” x 3½” kugelhopf or bundt pan with butter and dust with flour. Place a thin layer of sliced almonds in the pan. Put the buttermilk, butter and honey in a pan and heat until the butter has melted. Cool until the buttermilk is lukewarm (if it’s too hot it will kill the yeast).
Sift the flour into the bowl of a mixer fitted with a dough hook. (I use an Ankarsrum and the roller and scraper). Add the salt and yeast and stir well. Add the buttermilk mixture. Stir slowly, gradually adding in the flour, then add the eggs gradually, mixing well after each addition. Add the apricots, orange zest, vanilla, almond and Fiori de Sicilia extracts and white chocolate chips.
Knead the dough for 10-12 minutes, until it is smooth and elastic. It will be quite sticky and loose.
Scrape the dough into the kugelhopf pan, lightly oil or butter the top, and cover with plastic wrap. Leave in a warm place until it doubles in size and fills the pan. Preheat the oven to 350 degrees. Bake the kugelhopf for 30-40 minutes until it’s golden and a skewer inserted into the centre comes out clean. You may need to cover it with foil after 20 minutes if it starts to brown too quickly. Leave in the pan until cool enough to handle, then remove and cool completely on a wire rack.
For the glaze:
In a medium bowl, combine the confectioners’ sugar, Cointreau, cream, zest, and salt. Mix until well blended and smooth. If necessary, add more cream a few drops at a time for a icing that can be drizzled over the kugelhopf. Drizzle over the cooled kugelhopf.