I started off deciding I would make miniature bundtcakes: I couldn’t find a Kugelhopf-pan here Then I used 1/6 cup of raisins and 1/6 cup of cranberries and let them sit in 1/3 cup of cinnamon liquor over night. I also used some cinnamon-sugar I had leftover instead of the regular sugar.
The second rise only needed about two hours. Then I baked them for 10 minutes, covered them loosely with foil and baked for another ten minutes. They even continued rising while baking…. I must have done something right!!
My kitchen smells delicious: cinnamon is divine to bake with, but so is chocolate!! Yum… Now for the taste of the miniature Kugelhopf….. The chocolate one was a bit dry to my taste and could have used a bit more flavour/sweetnes, but it was still delicious. The raisin/cranberry Kugelhopf was amazing: nice and moist and a hint of cinnamon.
However I don’t know if I’ll be making Kugelhopf again: I found the whole process to be quite time-consuming! Be sure to check out what the other TWD-ers cooked up this week!!