Tuesday, November 11, 2008
TWD - Kugelhopf
This week’s TWD recipe is chosen by Yolanda, the All Purpose Girl and is kugelhopf. Kugelhopf is a German or Austrian cake style bread. It is usually made in a kugelhopf tin, which is a tall fluted tin with a hole in the middle. I don’t have a kugelhopf or even a bundt tin, so I made mini kugelhopf in mini brioche tins. This was quite fitting as kugelhopf has many similarities to brioche.
The recipe is similar to brioche in that it is a yeasted bread enriched with eggs and butter. However, the texture when cooked is somewhat different (or at least mine was!) being lighter and airier than the denser brioche. Dorie added rum soaked raisins to her kugelhopf. I left those out (of course!) and added chocolate chips. I made the dough on Saturday and gave it a slow rise over night in the fridge. I see that some other TWDers had trouble with their dough rising etc. Mine was ok – I did put it in quite a sunny spot in the kitchen which probably helped.
The kugelhopf was brushed with melted butter upon taking it from the oven and then sprinkled with sugar. They were yummy when warm, but then what yeasted sweet treat isn’t?! I don’t think I would rush to make these again though. I prefer the doughiness of brioche to the lightness of the kugelhopf – or maybe that is just how mine turned out?
See what the other TWDers thought here(there are well over 300 of us now and the doors have closed – no more people are able to join TWD).