Tuesdays with Dorie: Kugelhopf (or Kugel-loaf??)November 11, 2008 at 2:59 am | Posted in groups, sweet things, sweet yeast breads, tuesdays with dorie | 47 Comments
Yolanda, The All-Purpose Girl, chose Kugelhopf for TWD this week. Kugelhopf is made from a yeast dough, and I don’t have my KitchenAid– ack! In the absence of a dough hook, I knew I’d have to make a wooden spoon do the trick…something I was not looking forward to, trust me. Turns out, it was pretty easily do-able by hand, especially since I made half a recipe. Barely even broke a sweat. The kitchen in this place is pretty warm, so the dough rose nicley without me having to stress too much about what was (or wasn’t) going on inside the bowl.
Kugelhopf is traditionally baked in a special turban-shaped tube pan. I actually looked in several shops for a kugelhopf pan that would hold a half recipe, but I couldn’t find the right size…everything was too big. I decided that the half-sized loaf pan I already own would make a fine substitute.
Dorie says that kugelhopf is “part bread, part cake.” That may be true, but I definitely think that bread is the dominant gene here. Soft, sweet bread, with a beautiful golden sugary crust. I used dried cherries instead of raisins in mine. A little pat of butter, a sprinkle of powdered sugar, and yum-yum.
The recipe, of course, is in Baking: From My Home to Yours by Dorie Greenspan. You can also find it here and in Yolanda’s post. Check out the TWD Blogroll to see what the rest of the group had to say!