If you love to get baking in the kitchen, you'll find enjoyment out of this recipe.


  • 185ml (3/4 cup) milk

  • 1 sachet (7g/2 ¼ teaspoons) active dried yeast

  • 80g (1/3 cup) caster superfine sugar, plus extra, for sprinkling

  • 450g (3 cups) bread flour, plus extra, for kneading

  • ½ teaspoon salt

  • 115g butter

  • 3 eggs

  • 1 teaspoon vanilla extract

  • 1 egg, lightly beaten, for egg wash

  • Filling

  • 300g best-quality dark chocolate, chopped

  • 60g butter

  • 115g (½ cup) caster superfine sugar

  • 25g (¼ cup) cocoa powder

  • ½ teaspoon ground cinnamon


  • 1.

    You will need a large angel (chiffon) cake tin with a removable base. Carefully line the side, base and funnel with baking paper.

  • 2.

    Gently warm ¼ cup of the milk. Sprinkle with the yeast and 1 teaspoon of the sugar. Allow to stand for 5 minutes to allow it to froth. Add 3 teaspoons of the flour and stir. Allow to stand for 15-20 minutes, or until frothy and thick.

  • 3.

    Mix the remaining flour and sugar together with the salt in the bowl of an electric mixer.

  • 4.

    Warm the remaining milk and melt the butter.

  • 5.

    Beat the eggs with the vanilla. Add these and the yeast mixture to the flour mixture and knead with the dough hook for 10 minutes. You may need to add extra flour but do so a spoon at a time, kneading after each addition. You will have very sticky dough that just comes away from the side of the bowl.

  • 6.

    Put the dough into an oiled bowl, cover with plastic wrap and a tea towel (dish towel). Put the bowl in a warm place and allow to rise until doubled in size. This will take at least 2 hours.

  • 7.

    Once the dough has risen, make the filling. Place the filling ingredients in a large heatproof bowl over a saucepan of simmering water (or use a double boiler) and melt, stirring until smooth.

  • 8.

    Cut the dough in half. Roll out to form a large rectangle (30 x 45cm) and carefully spread half the filling mixture on the surface from edge to edge. Roll up the dough to make a large snake and place it into the prepared tin, curling around the funnel, seam side up.

  • 9.

    Repeat with the other half of the dough. Place it on top of the first roll, seam side down. Cover with a plastic wrap and a tea towel and allow to rise in a warm place until at least doubled in size, about 1 hour. It will rise almost to the edge of the tin. Brush gently with the egg wash and sprinkle with the extra sugar.

  • 10.

    Preheat the oven to 170°C (325°F / Gas 3).

  • 11.

    Bake the kugelhopf for 40 minutes, or until well risen and golden brown on top.  If not eating immediately, allow to cool out of the tin but with the baking paper still attached.

  • 12.

    Best eaten on the day of baking or reheated the next day. Freezes well for up to 3 months.

  • 13.

    Using a pastry brush, paint the bread with the olive oil, place on a baking tray and bake until golden brown, about 10 minutes. Allow to cool, then break into pieces.

  • 14.

    To make the dressing, combine all ingredients in a bowl or shake in a jar.

  • 15.

    Place all the prepared vegetables and herbs in a salad bowl. Sprinkle with the sumac and enough of the dressing to coat the leaves. Mix well. Add the bread and gently toss. Taste for seasoning and add more salt and pepper if needed. Sprinkle with the extra sumac to serve.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 553kj
  • Fat Total 26g
  • Saturated Fat 15g
  • Protein 10g
  • Carbohydrate 74g
  • Sugar 37g
  • Sodium 272mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipes and images from The Feast Goes On by Monday Morning Cooking Club -

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