Tuesday, November 11, 2008

TWD- Kugelhopf

Before this week's Tuesday with Dorie recipe, I had actually never heard of kugelhopf. Naturally, I went to Wikipedia first, and learned this:

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 It is baked in a special circular pan, originally made of enameled pottery, now also used for making Bundt cakes.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!

30 comments:

Jodie said...

Looks great. I agree- too high maintenance!

chocolatechic said...

It took way to much time to bake, but we thought it tasted great.

Yours looks lovely.

Megan said...

I thoroughly agree - a lot of work for something not quite "fabulous".

CB said...

I agree. I think I'll stick to brioche. I loved the brioche but wasn't a fan of the kugelhopf. Oh well... can't like them all right? On to the rice pudding next week!
Clara @ iheartfood4thought

Joie de vivre said...

Tuesdays with Dorie would be dangerous for me! The kugelhopf looks amazing (even if you think brioche was better :))

The Food Librarian said...

Very cute bread. I'm glad I made it but I don't know when I'll make it again...

April said...

I agree on the time consuming part, I want my baked goods sooner rather than later. Your kugelhopf looks good though and I like the explanation of it too.

Isabelle said...

jolies photos :)

Di said...

I really need to made the Brioche Raisin Snails again... They were one of my favorites, too. Your kugelhopf looks delicious.

PheMom said...

I had to look it up and find out what this was too. It was fun to make it once, and I think as long as I can keep a no-worries or rush attitude I may make it again sometime, but who knows. Anyway, yours looks really good! (BTW did you see your pie announcement is up! Yay!)

Kirsten said...

Yes, I would not be up at 2am makinga breakfast bread. Yours looks fantastic none the less!

ostwestwind said...

I agree the result wasn't outstanding, but nice.

Thanks for stopping by
Ulrike from Küchenlatein

Jess said...

Labor-intensive but good! I agree, you could do all kinds of flavor variations, especially for the holidays.

Mevrouw Cupcake said...

How did women ever get it together to get these kind of things on the table for breakfast?!

Molly Loves Paris said...

I have a theory that this can be made much more easily. I saw one demonstration that didn't even have the first rising, just put it straight to the pan to rise. Turned out great. I'm thinking to put it in the pan at night, leave it out, covered, and cook it in the morning. But I haven't done this yet.

Karen said...

Looks delicious even if it did turn out a little dry.

n.o.e said...

Now you've made me want to try making brioche! Your kugelhopf looks delicious, if time-consuming.
Nancy

Kayte said...

Yours looks very pretty and tasty...and I agree, breakfast the day you bake it is not happening here...it was good for a couple of mornings after, however. Still moist and nice...I put in under a cake dome. I can so see this on Christmas morning...make it the day before and just have it ready to slice...we liked it that much. Yours looks beautiful.

Candy said...

Looks good though I agree with you. I did like it toasted this morning!

Natashya said...

It looks really pretty, such a golden crust.
I have to try the snails, I started with the strawberry tarts, I think.

spike. said...

I love that everyone seemed to turn to Wikipedia for this one!

Tammy said...

yes, I am a brioche girl as well, but yours still looks great!

Pamela said...

Looks really pretty! You did a great job.

Cathy said...

Yum -- yours looks great! I'm with you: it's definitely a "breakfast bread," but the time/labor involved makes it really difficult to get on to the breakfast table! I haven't made the brioche yet, but you've talked me into it, Anne!

pinkstripes said...

Your kugelhopf looks great. Perfectly golden and delicious. YUM!

Carol Peterman said...

What a beautiful color on your Kugelhopf. I really liked this recipe, but I must admit I took a few liberties to boost the flavor and shorten the process.

What's for Supper? said...

Thanks for investigating the history on this cake/bread. I was excited to learn that it is actually a babka in poland. My great aunt makes some really good polish dishes and I can't wait to tell her about this one!

Sherry Trifle - Lovely Cats said...

Beautiful glistening kugelhopf. Great job!

AmyRuth said...

Beautiful photos of your Kugelhopf. A fussy lot though. Maybe back to pumpkin bread/muffins for breakfast. Better yet....Cinnamon Rolls. Yumm
Happy Baking
AmyRuth

Shari@Whisk: a food blog said...

I love how it looks with the sprinkles on that red plate!