food fanatic.bookaholic.mommy



If you have a day where you want to be trapped in your house all day poking at dough every half hour or so, have I got a recipe for you!  😉 Kugelhopf!  This German/Alsatian breakfast cake is not something that you just whip together & throw in the oven. It takes lots of time and attention.


First you make the dough, which contains yeast…which lets you know right off that this is not something that you will be able to slam together quickly. You let it rise out of the fridge…then in the fridge, then you put it in the pan. I don’t have a Kugelhopf pan so I used one of my Bundt pans… 



And let it rise some more…


 And then, at long last it is time to put that puppy in the oven.

The resultant baked could is more bread-like in texture than cake like. Mine was dotted with plump golden raisins and topped with a dusting of confectioners sugar. It was great spread with a bit of orange marmalade and served with a cup of tea for breakfast.  I enjoyed make the Kugelhopf as its been awhile since I baked anything that involved using yeast and I loved how it involved using techniques than some of the recent Dorie picks.  kugel5

 Kugelhopf was selected for this week’s Tuesdays with Dorie recipe by landa at The All-Purpose Girl. Please stop by her blog for the Kugelhopf recipe and to read about her quality time with Kugelhopf.


Comments on: "TWD:Kugelhopf" (3)

  1. pinkstripes said:

    Your kugelhopf looks great. YUM!

  2. Beautiful job and I love your bundt pan! So pretty!

  3. Looks great! Yeah, it sure took a lot of time. My husband and I agreed that while it was good, for that amount of time we wanted something that would really knock our socks off. Maybe some other festive bread?

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