Chocolate and Cherry Kugelhopf

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A couple of days ago I acquired this lovely old piece of kitchenware.

A beautiful baking tool had arrived, as had the time to make my first Kugelhopf.

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Originating from Alsace in France, the Kugelfopf has since made it’s way throughout Austria and Germany (and now to my home in mid Wales!).

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I have taken my instruction from Roger Pizey’s book, World’s Best Cakes.

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And to be a little different, where there are usually almonds or walnuts, I have placed glace cherries.

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The dough is quite like that of Brioche, and for this bake I have used white spelt flour.

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A dark chocolate ganache runs through the middle and an apricot glaze glistens on top.

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