Kugelhopf with Almonds and Papaya

A classic cake from Alsace with an exotic twist.


Serves 10

Preparation Time

Cook time

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Cook's NoteRaisins or candied fruit can be substituted for the chopped papaya.
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  • 250ml milk
  • 25g yeast
  • 500g plain flour
  • 200g butter, plus extra for greasing the tin
  • 2 eggs
  • 100g sugar
  • 1 teaspoon salt
  • 100g dried papaya, chopped
  • 25g flaked almonds
  • Icing sugar, for dusting


Warm the milk and dissolve the yeast into it. Sift the flour into a large bowl and make a well in the centre. Pour in the yeast mixture, add the butter and eggs and mix together. Add the sugar and the salt and continue to work the dough, kneading for 10 minutes, then add the papaya.

Butter the cake tin and sprinkle the flaked almonds into it. Roll the dough into a sausage shape and place this in the bundt tin. Leave to rise under a clean towel for 1 – 1.5 hours, or until doubled in size.

Preheat the oven to 150°C/130°C Fan/Gas Mark 2.

Bake for 45 minutes.

Allow to cool in the tin for a few minutes before turning out and dust with icing sugar before serving.