the cinnamon and brown butter in this kugelhopf go really well with the pomegranate icing.
a kugelhopf is a yeast risen cake i just love the name of it.
this recipe makes one small kugelhopf (if your tin is large then double the recipe)
1 and 1/2 tsp dried active yeast
1/2 cup milk
1 tsp warm water
3 tbsp butter
3 tbsp brown sugar
2 cups flour
1 tsp cinnamon
1 tsp salt
add the butter in a pan and simmer until it goes brown, pour through a sift and set asside.
in the bowl of a stand mixer add the flour, yeast, salt and sugar and cinnamon then add the egg and milk and water and mix for 5 minutes
grease a bundt tin or saverin tin
place the dough into the tin and cover and let rise for an hour.
preheat the oven to 400f
bake for 35 / 40 minutes
squeeze the juice out of some pomegranate seeds until you have about a tbsp
add 1/4 cup powdered sugar to it and stir into a thick icing and pour over the cake.
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