- 1 cup milk, divided
- 1 envelope active dry yeast
- 3 cups all-purpose flour
- Pinch of salt
- 1/4 cup sugar
- 3 eggs, lightly beaten
- 1/2 cup butter, melted
- 1/2 cup poppy seeds
- 1/2 cup ground hazelnuts
- Grated zest of 3 oranges
- 1/4 cup orange juice
- Confectioners' sugar, for dusting
Generously butter an 8-inch fluted Kugelhopf mold or Bundt pan.
Heat 3/4 cup milk to body temperature (100 degrees F), then pour onto the yeast and stir until dissolved.
Sift the flour and salt into a warmed bowl, making a well in the center. Add the yeast mixture, sugar, eggs and butter. Beat well. Divide the mixture into 3 equal portions. To the first portion, add the poppy seeds and 2 tablespoons of the milk. Mix well, ensuring that the poppy seeds are evenly distributed throughout the dough. To the second portion, add the hazelnuts and the remaining 2 tablespoons of milk, again beating until well mixed. To the third portion, add the orange zest and orange juice.
Preheat the oven to 375 degrees F.
Spoon small amounts of the dough into the mold, alternating between the 3 portions, until all of the dough is used. Cover with a damp cloth and let stand in a warm place for about 30 minutes, or until the dough has doubled in bulk and almost fills the mold.
Bake for 60-80 minutes, or until a skewer inserted in the middle of the cake comes out clean. Stand for 10 minutes in the mold, then turn out onto a wire rack to cool completely.
Dust with sugar and serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
301 calories; 14g total fat; 75mg cholesterol; 41mg sodium; 37g carbohydrates; 5g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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