This weeks recipe for Tuesdays with Dorie is Kugelhopf. What is Kugelhopf? It is a cake/bread that is baked in a specially shaped pan. The bread comes from Alsace, in the northeast France. This recipe is not that difficult but you need to allow yourself time for the rising part.
A stand mixer with a dough hook are nice to have when preparing this recipe. It takes about 10 minutes to come together after all the ingredients are added. Then you have to let it rise until it doubles. Then it must be refrigerated and punched down until it stops rising. I let it stay in the refrigerator overnight.
Then you put it over in your special kegelhopf/turban pan. I was lucky to have a silicone version that I had never used. The dough is suppose to rise to the top of the mold. Mine never seemed to rise to that height.
It turned out very good but slightly misshapen. The bottom part did not look much like a turban. This was the first time making Kugelhopf. I'm not a very experienced bread maker so I was happy with the results. The bread had a good taste and a nice texture.
1 comment:
It seems like almost everyone had trouble getting their Kugelhopf to rise. At least you had a fun pan to try it out in! Welcome to TWD!
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