Kugelhopf

Ingredients

For a 22 cm/ 9 inch Kugelhopf tin or ring mould
approx. 16 slices

150 g / 5 oz raisins
3 tbsp rum or 3 tbsp water with a few drops rum flavouring
7 g / ¼ oz pkt easy to use dried yeast
350 g / 12 oz strong plain white flour
4 tbsp Hermesets Granulated Sweetener
grated rind of 1 lemon
150 ml / 5 fl oz skimmed milk at room temperature
2 large eggs, beaten
50 g / 2 oz low fat spread, melted
50 g / 2 oz blanched and roughly chopped almonds

Preparation

Soak raisins in rum or in the rum-flavoured water. Brush the tin lightly with melted low fat spread and dust with semolina or fine white dried breadcrumbs.

Put flour in a mixing bowl and add all the other ingredients, except for the raisins and almonds. Knead to obtain a smooth dough.

Then add and mix in the raisins and almonds. Carefully transfer the dough to the tin. Cover with a damp tea towel or cling film and leave to rise in a warm place for 1hour, until double.

Bake in a preheated oven at 200º C/ 400ºF/Gas 6 for 35 minutes. Leave to cool slightly before removing from the tin.

	kJ	kcal	Carbohyd.g	Fat
Recipe	10'240	2'400	368.0	64.0
Portion	640	150	23.0	4.0