KUGELHOPF
A soft sponge with warming hints of cardamom, this spiced fruit cake is found in Austria, Alsace, Germany and Switzerland.
Provided by Annie Rigg
Categories Desserts Jamie Magazine Bread Christmas Baking Beautiful baking recipes
Time 2h
Yield 10
Number Of Ingredients 19
Steps:
- Put a large bundt tin in the fridge for 10 minutes, or in the freezer for 5 minutes - this makes it easier to grease, especially if it's non-stick.
- Brush the chilled tin with melted butter, ensuring every little groove is coated. Dust with 1 tablespoon of the flour and tap out the excess.
- Finely chop the candied peel, then place in a small saucepan with the raisins.
- Add the brandy and orange blossom water (if using), then set it over a low heat until warm, but do not let it boil. Remove from the heat, stir well and set aside until the fruit has soaked up all of the liquid.
- Meanwhile, to make your dough, tip the yeast into the bowl of a free-standing mixer.
- Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar (roughly ¼ of a teaspoon).
- In a pan, heat the milk until just warm and add to the yeast with 1 teaspoon of sugar. Whisk well to combine, then leave for about 10 minutes, until the yeast has formed a thick, foamy crust on top of the milk.
- Add the remaining sugar, plain flour, ground cardamom, cinnamon and a grating of nutmeg, and ½ teaspoon of sea salt.
- Whisk the buttermilk with the whole eggs and egg yolk, finely grate in the lemon zest and add the vanilla, then add to the bowl.
- Add the butter, then, using the dough hook, start mixing the dough on a slow speed until combined. Continue to mix for a further 3 to 4 minutes until silky smooth.
- Cover the bowl with clingfilm and leave in a warm place for 1 hour or until doubled in size.
- Scatter the whole almonds into the bottom of the prepared tin.
- Tip the soaked fruit into the dough and mix again until combined. Spoon the dough evenly into the tin over the nuts, spread level, cover with clingfilm and leave to rise again until almost doubled in size; this will take 45 minutes to 1 hour.
- Preheat the oven to 170ºC/gas 3 and position the rack in the bottom third.
- Bake the kugelhopf for 45 to 50 minutes until golden brown, well risen and a skewer inserted into the middle of the cake comes out clean.
- Sit the tin on a wire rack for 2 to 3 minutes, then turn the kugelhopf out of the tin and leave to cool, upright, until completely cold.
- Dust liberally with icing sugar to serve.
Nutrition Facts : Calories 467 calories, Fat 20.6 g fat, SaturatedFat 10 g saturated fat, Protein 7.8 g protein, Carbohydrate 62.8 g carbohydrate, Sugar 34.2 g sugar, Sodium 0.3 g salt, Fiber 1.8 g fibre
KUGELHOPF
This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be served topped with fruit, and makes delicious toast indeed. I seached for this recipe for many years and finally found a Canadian Chef on the internet who was kind enough to give me this one... I get excited over this recipe because I am now 67 yrs old and I can remember my German Grandmother sitting at the kitchen table when I was 5 years old, beating this dough with a wooden spoon...what a wonderful memory and taste !!!
Provided by grannymars
Categories Yeast Breads
Time 3h55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the yeast with the sugar in the warm water and let it proof.
- Sift the flour, putting 2 cups in each of two bowls.
- Set one bowl aside.
- Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
- Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
- In alternate batches, add the remaining 2 cups flour and the yeast mixture.
- Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
- Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
- Punch the dough down.
- Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
- Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
- Let rise again until doubled in bulk, about 1 hour.
- Bake in a preheated oven at 475 degrees F.
- for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
- Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.
Nutrition Facts : Calories 495.5, Fat 18.6, SaturatedFat 8.8, Cholesterol 170, Sodium 1030.1, Carbohydrate 69.5, Fiber 3, Sugar 18.6, Protein 13.2
KUGELHOPF
Categories Bread Dessert Bake Raisin Almond Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 dessert or snack servings
Number Of Ingredients 13
Steps:
- Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
- Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
- Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
- Preheat oven to 400°F.
- Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.
RECIPES
Kugelhopf is not only fun to say it is also a absolute delight to eat. This traditional German Bundt cake shares many similarities to a bread recipe, but a handful of chocolate chips, a scoop of raisins or a generous glug of Kirshwasser (German Brandy) definitely sets the two apart. Why not go really wild and drizzle it with sweet runny glacé icing or if that's too adventurous just a dusting of icing sugar is a beautiful finishing touch.
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Step 1:Place the flour, yeast and sugar in a large mixing bowl and stir.Step 2:Warm the milk until it is just warm to the touch, add the eggs and melted butter and stir into the flour to make a soft dough. Beat for 5 minutes until smooth, then dollop into a Kugelhopf or ring mould and spread evenly.Step 3:Cover with oiled cling film and leave in a warm place until the dough has doubled in size and fills the tin.Step 4:Preheat the oven to 190°C (fan 170°C, gas mark 5). Bake for 30 minutes or until golden and risen. Allow to cool in the tin for 5 minutes then turn out and allow to cool on a wire rack.
KUGELHOPF (BREAD MACHINE)
Traditionally baked in a fluted pan topped with almonds, this delicately sweet loaf is a festive addtion to any meal. You can serve it right out of your machine or tansfer kneaded dough to a bundt pan for a traditional presentation. From Electric Bread.
Provided by Bev I Am
Categories Yeast Breads
Time 2h10m
Yield 1 1/2 pound loaf
Number Of Ingredients 11
Steps:
- Combine according to your manufacturer's directions.
- Success Hints: To serve traditionally, transfer kneaded dough after first rise to a buttered bundt or ring mold.
- Sprinkle slivered almonds into pan before placing dough in, and then top dough with more almonds.
- Allow to rise about one hour and then bake at 375 for 40-50 minutes.
- Immediately remove from pan.
- This recipe can be made using regular and rapid bake cycles.
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- Make the poolish: Stir the water and yeast together in a small mixing bowl until the yeast dissolves, then stir in the milk. Add just 1/2 cup of the flour and stir until it forms a smooth batter, about 100 strokes. Cover the bowl and let this poolish sit for at least 20 minutes or up to 60 minutes. In this time, the poolish should rise to twice its original size and you should see lots of little bubbles on the surface.
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- The night before baking the kugelhopf, soak the cherries and raisins in the kirsch. Use a jar that’s slender enough to ensure the fruit is completely submerged in the liquor.
- Measure out the butter and cut it into 1-tablespoon chunks. Let it sit on the counter at room temperature for 30 minutes, until called for at the end of mixing.
- Set the stand mixer fitted with a dough hook to stir (slowest speed), and slowly add the liquid mixture to the flour mixture over the course of 2 to 3 minutes, until incorporated.
- Let the dough rest for 10 minutes. While the dough is resting, combine the drained fruit with the orange blossom water in a separate bowl.
- Turn the stand mixer to medium speed and mix the dough for 8 to 9 minutes, scraping down the sides with a bowl scraper when necessary, until it starts to ball around the dough hook (it will still stick to the bottom and slightly to the sides of the bowl).
- With the mixer set to medium-low speed, add the butter 1 tablespoon at a time over the course of 5 to 6 minutes. After adding the butter the dough should look elastic and shiny, with no lumps remaining.
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