White

Shop

Title

2019 Winner of the Sydney Royal Fine Food Show as Champion Bread, our Kougelhopf is a unique bread or yeast based cake with dried fruits. This year, the Kougelhopf get a new twist. The dough is flavour with a brunt orange paste and orange zest. to enhance the flavour, we add in candied orange peel, diced roasted almonds and dark chocolate/ The bread is traditionally baked in a distinctive circular Bundt mould. After baked, the breads are soaked in a brady sugar syrup and allowed to rest. To finished the breads are brushed with ghee and rolled in caster sugar as well as topped with a light dusting of icing sugar.

<p>2019 Winner of the Sydney Royal Fine Food Show as Champion Bread, our Kougelhopf is a unique bread or yeast based cake with dried fruits. This year, the Kougelhopf get a new twist. The dough is flavour with a brunt orange paste and orange zest. to enhance the flavour, we add in candied orange peel, diced roasted almonds and dark chocolate/ The bread is traditionally baked in a distinctive circular Bundt mould. After baked, the breads are soaked in a brady sugar syrup and allowed to rest. To finished the breads are brushed with ghee and rolled in caster sugar as well as topped with a light dusting of icing sugar.</p>

Kougelhopf Classic

Default Title

Champion Bread Winner at the Sydney Royal Fine Food Show, our Kougelhopf is a unique yeast based cake full of dried figs soaked in aromatics vanilla and cinnamon, Callebaut Gold Chocolate and oven roasted Australian macadamias. 

After baking, each cake is soaked in a brandy sugar syrup and allowed to rest. To finish, they are brushed with Pepe Saya Ghee, rolled in caster sugar and topped with a light dusting of icing sugar.

Kougelhopf Classic

Details

Champion Bread Winner at the Sydney Royal Fine Food Show, our Kougelhopf is a unique yeast based cake full of dried figs soaked in aromatics vanilla and cinnamon, Callebaut Gold Chocolate and oven roasted Australian macadamias.

After baking, each cake is soaked in a brandy sugar syrup and allowed to rest. To finish, they are brushed with Pepe Saya Ghee, rolled in caster sugar and topped with a light dusting of icing sugar.

You may also enjoy