Mincemeat Kugelhopf (with Herman Starter)
The festive season is over and you still have leftover mixed fruit, mincemeat.. so what to do with them? Make them into mincemeat rolls or kugelhopf. A kugelhopf is a bread made from a yeasted dough, not unlike a cinnamon bun, in a bundt tin. I thought it would look really pretty so I decided to give it a try.
The recipe I used is based mainly on the cinnamon bun, but I replaced the yeast with Herman starter.
Dough
100g Herman starter (or 7g dried / instant yeast)
80ml milk
40g butter
1 tsp sugar
200 g bread / plain flour
1/2 teaspoon ground cardamom
1 teaspoon salt
1 egg
Filling
40g softened butter
1-2 teaspoon ground cinnamon
1 teaspoon vanilla extract
40g sugar
300g Mincemeat
1. First mix the ingredients (except milk and butter) for the dough. Add the milk until a dough comes together (you don't have to add all the milk) and then knead in the butter. Knead for 15 minutes, or 5 minutes on a mixer with dough hook.
2. Shape the dough into a ball and allow to rest for 3-4 hours. Meanwhile, mix the filling with a fork until a paste forms. Don't worry if the sugar is still a bit grainy. Also, butter the bundt tin liberally.
3. Using a rolling pin, roll out the dough into 3-5mm thick rectangle sheet. Spread the filling over half of the dough and fold over so that the filling is covered.
4. Cut the dough into thick strips. Then arrange the strips in the bundt tin, put small dollops of mince meat in between the strips of dough.
5. Leave to rise overnight 12-14 hours.
6. Bake for 180 deg Celsius for 30-35 minutes until the bread gives a hollow sound when tapped.
The recipe I used is based mainly on the cinnamon bun, but I replaced the yeast with Herman starter.
Dough
100g Herman starter (or 7g dried / instant yeast)
80ml milk
40g butter
1 tsp sugar
200 g bread / plain flour
1/2 teaspoon ground cardamom
1 teaspoon salt
1 egg
Filling
40g softened butter
1-2 teaspoon ground cinnamon
1 teaspoon vanilla extract
40g sugar
300g Mincemeat
1. First mix the ingredients (except milk and butter) for the dough. Add the milk until a dough comes together (you don't have to add all the milk) and then knead in the butter. Knead for 15 minutes, or 5 minutes on a mixer with dough hook.
2. Shape the dough into a ball and allow to rest for 3-4 hours. Meanwhile, mix the filling with a fork until a paste forms. Don't worry if the sugar is still a bit grainy. Also, butter the bundt tin liberally.
3. Using a rolling pin, roll out the dough into 3-5mm thick rectangle sheet. Spread the filling over half of the dough and fold over so that the filling is covered.
4. Cut the dough into thick strips. Then arrange the strips in the bundt tin, put small dollops of mince meat in between the strips of dough.
5. Leave to rise overnight 12-14 hours.
6. Bake for 180 deg Celsius for 30-35 minutes until the bread gives a hollow sound when tapped.
7. Leave the bread to cool in the tin for 20-30 minutes or until cool enough to flip out onto a rack. Give it a few taps to loosen the tin and then allow to cool completely before storing. Or you can eat it slightly warm!
And here it is. It would also really make a good Christmas bake!
Note: if using instant yeast only 1-2 hours proof is required for each proofing stage.
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