A Gugelhupf or Kugelhupf is a southern German, Austrian, Swiss and Alsatian term for a type of cake. In the Czech Republic it is called bábovka, in Poland it is called babka, in Croatia, Slovenia, Hungary, Bosnia-Herzegovina and Serbia, and it is called kuglof. It has the general shape of a torus, like a donut. As with the Jewish dish kugel, the name 'gugelhupf' is related to the Middle High German word Kugel meaning "ball" or "globe".
A common Gugelhupf consists of soft yeast dough and contains raisins, almonds and Kirschwasser cherry brandy. Some also contain candied fruits and nuts. It is baked in a special circular pan, originally made of enameled pottery, now also used for making Bundt cakes. It is usually eaten for breakfast or a coffee break.
Unfortunately, this breakfast treat takes hours to rise and then some time baking. It should also be consumed immediately after baking and I just wasn't going to wake up at 2:00 AM to work on it. So, we had this as an after dinner snack.
This came together quickly and reminded me a lot of making brioche (but with less butter!) The end result was a little dry and bland for me so I think I will stick with brioche next time I'm looking for a delicious, buttery bread. However, I think I'll try some kugelhopf ideas like dried fruit, powdered sugar, or even marmalade with the brioche. Yum. Maybe I'll even make my brioche in a fancy pan next time to get the looks and the flavor!
Check our Yolanda's blog for the recipe. And... while you're at it- make some brioche! It's ridiculously delicious. Brioche Raisin Snails were my first recipe after joining TWD and still my favorite. I'd even go so far to say that they are worth getting up at 2:00 to enjoy in time for breakfast!
Happy Veteran's Day everyone!