The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kugelhopf

IsraeliBaker's picture
IsraeliBaker

Kugelhopf

Hello everyone!
This is my first post here although I am already registered for a long time.
Here is my version of Kugelhopf.


 




 



 



 


 


 


 


 


 


 

Trishinomaha's picture
Trishinomaha

Would you share the recipe?


Trish

AnnaInMD's picture
AnnaInMD

to see the recipe !

IsraeliBaker's picture
IsraeliBaker

Ingredients: 
500 g flour (40% -60% in favor of all purpose flour) 200 g milk 
100 g water 
20 g dry yeast 
4 eggs 
50 grams of sugar 
10 grams of salt 
200g very soft butter 
Grid little lemon 

put in the mixer bowl flour, sugar and yeast, mix it with the hand. Add liquid's, eggs, lemon zest, starting at low speed with kneading hook, knead about 3 minutes.
From time to time scrape the ingredients how not mixed 
Then add the salt and increase at a moderate speed, to about 7 minutes. 
Reduce the speed, add the soft butter in 2 stages till gradually disappear, increase the speed and knead another 2-3 minutes. 
Place the dough in a bowl with flour and let it rise for about an hour outside. 
Take the dough out with a card or hand, remove the air and put back to rise of four hours in the refrigerator. 
Brush generously thr Gugelhupf pan with soft butter, and coating  it with brown sugar, until full. put  the dough in the pan, cover with plastic wrap and let it rise for 6 hours in the refrigerator. 
take the pan out of the refrigerator and let set for hour
preheat the oven to 190 degrees, and bake in lower third. take the cake out and let it cool a bit, pull it and place to cool. 
Meanwhile, prepare the syrup syrup 1:1 you throw some citrus peel, brush the whole cake with the syrup (not exaggerating) and throw it into a bowl of white sugar, coat all the cake in the white sugar.


Sorry about the poor wording
My English is not so good


Hezi.



Mini Oven's picture
Mini Oven

And you can be proud of your English!   Can't wait to try this!


Mini

IsraeliBaker's picture
IsraeliBaker

There is a mistake in a recipe!
In addition to 100 grams of water add 200 grams of milk 3% fat not less.
The weight of the liquids in the recipe should be 300 grams.
About the flour, the intention is to 60% multi-purpose flour and 40% bread flour. 

EvaB's picture
EvaB

I don't have that kind of pan, but would a angel food cake pan work?


Its such an interesting recipe and the raises are very long it should have wonderful flavours.

Noor13's picture
Noor13

That looks delicious


I usually also add some raisins to it


Yum-good job

IsraeliBaker's picture
IsraeliBaker

Eva, you can use this pan.
I baked in 22 cc diameter kugelhupf pan.
Yes, you can add raisins, nuts or candied citrus peels.
Even better to add soaked raisins in brandy or liqueur good.


Plus, who changed the k to g?


The german saying Gugelhupf , but because it's the French-Alsacien version, more toward brioche dough I'd rather say kugelhopf.


But I will not be trivial.


Thanks for the compliments


 



EvaB's picture
EvaB

When I get some time (redoing a room right now) will try this, and the raisins sound wonderful as well, love them soaked in rum. I have a great cookie recipe for rum soaked raisin cookies. I make them for Xmas, they always disappear so they must be great tasting.

AnnaInMD's picture
AnnaInMD

a round object, kleine Kugel would be a marble :)

Mini Oven's picture
Mini Oven

Go up to the posting and in the lower right corner, click on edit.  Make the changes and then click on save below the post.  Good luck. 


Mini

gingk's picture
gingk

Gorgeous!!!!  Thanks for the recipe, I'll give it a whirl!

hanseata's picture
hanseata

I see that has such large pores - isn't it a cake?


Karin

IsraeliBaker's picture
IsraeliBaker

There are many versions of this cake.
My version that she the Best version to me, is a kind of brioche dough.  


Dough rich in butter and eggs, but steel airy and light.


Proper ratio between the multi-purpose flour and bread flour, accurate kneading times.


Tastes great as a result of the long raises times. 


The wonderful caramel coating  that the butter and the brown sugar creates, plus the crunchy coating of white sugar.


All these create a wonderful cake


Yes, there are versions of kugelhupf who have similar texture to a  pound cake.


 

 

hanseata's picture
hanseata

to learn something new - I know only the pound cake Gugelhupfs/Kugelhopfs. I'll definitely try your version, Hezi - it looks very appetizing.


Karin

martynelaine's picture
martynelaine

i am however lost as to the syrup you mention to coat the kugelhopf with, can you try and help me out ? what do i use for the syrup and is it part of the main recipe or not ? thanks so much because this looks wonderful and my wife is impatient to try it.

IsraeliBaker's picture
IsraeliBaker


Okay, no problem
The syrup is composed of the same amount of sugar and water, that's why we cold it 1:1 syrup. but I would suggest you to slightly Increase the amount of sugar for a little more thick syrup.


That is, if we're talking about the amount of 50 grams of water you will add about 60 grams of sugar
 The preparation is very simple,
Bring water, sugar and citrus peel (without the white part!, Is very bitter) until a slightly boil, with an emphasis on slight. Once boiling cook for only another 30-40 seconds, remove from the heat and brush the cake.


good luck!


 


Hezi.


martynelaine's picture
martynelaine

many thanks hezi, triesm this and wow, the finished article lasted 20 minutes. definitely a hit, and i will be baking this again soon and hopefully posting some pics (if ican get my camera connected properly).


martyn

hanseata's picture
hanseata

Hezi, I just put the recipe in my program, and have a few questions:


Do you mean zest of 1 small lemon? 


I assume the 20 g dry yeast is not instant or rapid rise yeast, but what's here called active dry yeast (100% fresh yeast = 50% active dry yeast = 40% instant yeast (for enriched doughs)?


How long is the baking time?


Please enlighten me,


Karin


 


 

IsraeliBaker's picture
IsraeliBaker

Hi kerin,


The intention is to active dry yeast, not rapid yeast.


For the baking time, bake about 30-40 minutes, And of course check the color of the cake and the degree of hardness, the color should be dark brown and crust should be hard


And dont forget to bake in the bottom third of oven, because it's high cake