The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Kugelhopf - holiday baking continues...

txfarmer's picture
txfarmer

Tartine Kugelhopf - holiday baking continues...


I have done 2 stollen recipes (yilding 3 big, 1 bigger-than-huge loaves), coffeebreads, cookies, now Kugelhopf. Still have a big one to come: pure sourdough pannetone, yup, after last year's sourdough pandora, I am crazy enough to take on another around of sweet starter insanity. The test run went great (with wacky timing though, I was up and baking bread at 4am), will do the real batch this weekend and report back.


 


Now back to the bread at hand, two years ago, I saw a beautiful Kugelhopf pan on sale at local grocery store, of all places. Hesitated, and it was back to the original price the next day. I have been waiting for it to go on sale ever since, and finally happened 2 weeks ago! With the pan in hand, I made the Kugelhopf reciep from the "Tartine Bread Book". It ueses the all purpose brioche dough in the book, with some extra kugelhopf ingredients.


 


Golden and beautiful out of the oven, and smell heavenly!



 


All dress up



 


With around 30% butter, it's a light brioche, I knead the dough well to pass the windowpane, which results in a light and airy crumb.



 


The recipe used pistachio, and I replaced some apricot with cranberries, in addition to lots of rum soaked currants, just love the colorful crumb, so festive. This shot is done under sunlight, which gives a totally different feel from the ones above (done with lights). Too bad it's so rare for me to have sunlight and finished breads at the same time.



Highly recommend it, the recipe can be found in the "Tartine Bread Book".



 


Submitting to Yeastspotting.

Comments

AnnaInMD's picture
AnnaInMD

How would you serve the slices - with whipped cream maybe ? Or do they taste ok without anything else ?

txfarmer's picture
txfarmer

They are sweet brioche, so I'd say they are perfect without anything else, other than maybe some coffee or mulled wine. Of course you can have it with jam, just like other sweet breads.

AnnaInMD's picture
AnnaInMD

yummy :)

LeeYong's picture
LeeYong

What a beauty!!!! I defintely love the crumb shot - so airy with the nuts and fruits! Great job!


Happy baking tx!

txfarmer's picture
txfarmer

Thanks!

louie brown's picture
louie brown

And very nice photos as well. Must get back to the Tartine book...

txfarmer's picture
txfarmer

THanks! I've liked all the breads I made from that book.

Daisy_A's picture
Daisy_A

Hi txfarmer,


That looks beautiful! It's moulded incredibly well, with all the almonds sitting on the peaks in such a lovely pattern. Crumb does remind me a bit of panettone. Maybe there are links between such festive, rich cakes? WIll you do Tartine panettone? I based my glaze partly on theirs, partly on Nico's. You really are baking up some delights for Christmas. Thanks for sharing.


With very best wishes, Daisy_A

txfarmer's picture
txfarmer

I do thnk these festive breads have a lot in common: brioche like dough with lots of colorful liquor soaked dried fruits. I was admiring your panettone just the other day. This year I am doing the pure sourdough version by foolishpoolish, which is based on a variety sources. The loaves are going through their final rise as I type, fingers crossed!

Daisy_A's picture
Daisy_A

Hi txfarmer,


Thank you for your kind comments. I'm sure the sourdough panettone will be good. Temperatures are very cold here, which is effecting sourdough rising quite a lot but it is getting there! 


As said on the panettone blog, your posts on sweeter breads really helped me to know what I was looking for in terms of gluten development, particularly the 'Pan de mie' post where you show the 'latex glove' effect of high development. Many thanks indeed for writing and illustrating things in such detail. I've learnt such a lot from your blog.


With best wishes for the Christmas season, Daisy_A


 

ehanner's picture
ehanner

Very nice looking bread. Isn't that sunlight wonderful for the colors. Thanks for sharing this bake with us.


Eric

txfarmer's picture
txfarmer

Thanks Eric! The first thing you told me about photographing was how good natural lighting is, and you are right. Now I just wish I have access to it more often!

longhorn's picture
longhorn

TxFarmer strickes again with a fabulous bake! 


Bravo!


Always look forward to your inspirational posts!


Jay

txfarmer's picture
txfarmer

Thanks Jay!

Mini Oven's picture
Mini Oven

A Beautiful Gugelhupf and the photos are a delight.  Such an inspiration!  

txfarmer's picture
txfarmer

Thanks Mini! Now only if we can convince my boss of the same thing...:P

gary.turner's picture
gary.turner

I'm confused. Some sources say this is a distillation of orange blossom essence, similar to rose water. Others describe it as an orange liqueur.


Either way, my budget is busted by the price of cardamom, and my patience for looking for the stuff has worn thin. For kugelhopf, what is a substitute? Orange extract? Zest?


cheers,


gary

txfarmer's picture
txfarmer

I think it's essence, not liqueur, however here's what I found online:


"For 1/2 tsp orange flower water substitute 1 to 2 drops orange oil OR 2 to 3 tsp orange liqueur such as Triple Sec"


 


I have not tried this myself, but looks reasonable. BTW, I got my orange blossom water form a local middle eastern food shop. NOt that expensive.

Daisy_A's picture
Daisy_A

Hi gary, txfarmer,


I used orange blossom/flower oil in the panettone. Guess you are stateside but I got this from Waitrose. However it was in the baking aisle if that's any help.


That, diluted would make orange flower water. It is not a liqueur but you could use an orange liqueur, I guess.


I also read that Middle Eastern stores had good quality and were the most reasonable.


It's very aromatic. I might try say 2g orange zest with a few drops of a good natural vanilla oil, to get a similar intensity.


Best wishes, Daisy_A

susanfnp's picture
susanfnp

Gorgeous!

ww's picture
ww

the cranberry pistachio combination is my fave too。 if nothing else, the colours are such a nice contrast.


btw i made your sourdough pan de mie. Turned out very well. Interesting mix of sour with the richness from the cream (I used double cream instead of butter), soft yet "shreddably strong" as you put it. The only problem i had was the dough was so sticky i could hardly roll it out the Asian way. I don't suppose you have this problem.


I wanted to post on your link but my camera has died on me :((