Rum Kugelhopf

Rum Kugelhopf

My favourite way to start the day – this kugelhopf is more savoury than sweet and packs a punch with the addition of rum soaked prunes. The dough is left to rest in the fridge for two days – imparting the delicious yeasty flavour of freshly baked sourdough.

Kugelhopf is great dunked in coffee in the morning, drizzled with honey as an afternoon snack or lightly toasted and served with cheese after supper.

Rum Kugelhopf


For the Dough: 300g Strong White Bread Flour, 60g Caster Sugar, 1sp Sea Salt, 1tsp Dried Yeast, 75g Unsalted Butter (Cubed and Softened), 125ml Semi-Skimmed Milk, 1 Large Egg (Beaten)

To Finish: Small Handful Blanched Almonds, 80g Prunes, 3tbsp Dark Rum, 1 Large Egg, Icing Sugar


1) Place the flour, sugar, salt and yeast in a mixer with a dough attachment – mix a little to combine. Pour in the milk and egg and mix for 5-10 minutes on medium speed until the dough is elastic. Slowly add the butter whilst mixing over a period of around 5 minutes until fully combined into the dough. Transfer the dough to a large bowl and cover with cling film. Transfer to the fridge and allow to rest for 48 hours. Soak the prunes in the rum and transfer to the fridge for the same period.

2) Grease a kugelhopf mould with a little softened butter – place an almond in each/some of the grooves in the bottom of the tin. Remove the dough from the fridge and scrape out onto a clean surface. Lightly drain the prunes and gently fold into the dough. Mould the dough into a ball and make a large hole in the centre. Place the dough in the mould and brush  with a little of the egg wash.Cover the mould with a damp tea towel and transfer to a warm area. Allow to rest until the dough has doubled in size (around 2 hours).

3) Pre heat the oven to 200c. Transfer the kugelhopf to the oven and bake for around 30 minutes or until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to stand for 15 minutes before turning out onto a wire rack. Dust with icing sugar.