Saturday, March 12, 2011
Alsatian Kugelhopf-A traditional recipe
Kugelhopf is a delicious yeast-risen bread that is often eaten for breakfast or as an afternoon snack. The taste and texture of Kugelhopf can best be described as a cross between a panettone and a brioche, although with much less butter compared to a brioche! The bread originated from the Northeastern region of France, near the French-German border, in a region of Alsace.
The bread is traditionally served with coffee or eaten plain with just a little sprinkle of icing sugar.
Here is an authentic Alsatian Kugelhopf recipe which turned out buttery but not too rich. It has the perfect texture and good balance between a cake and bread. Light but full bodied and not too sweet.
4 Cups All purpose flour
2 sticks butter
2/3 cup sugar
8 Tsp dried instant yeast
1 cup milk
1/2 cup raisins soaked in water or Kirshwasser (Brandy)
Punch the dough down and knead in the raisins.
Butter and lightly flour the Kugelhopf mold. This is such a beautiful cake, be sure to flour carefully into all the corners of the pan. This will help ensure that the cake releases beautifully. Shape the dough ball into a doughnut shape to fit the size of the pan and place the dough into the Kugelhopf pan.
Let the dough rise until it reaches the edge of the mold.
Bake the Kugelhopf for 45 minutes and tent with aluminum foil should it start to get too brown.
Let cool and sprinkle icing sugar all over the Kugelhopf cake before serving.
Enjoy! And have a great week ahead!
Whereas traditional Kugelhopf pans are made with clay, modern day technology has allowed the shape to be replicated in easy to clean and longer lasting aluminum cake pans.
Alsace Tourism Promotion Board