Hello everyone! Continuing with Lina‘s cake challenge for the month of February, this is my second submission- Kugelhopf! The judges for this month’s fabulous challenge are Suzanne and Jhuls. Kugelhopf also known as Gugelhupf, Guglhupf or Gugelhopf is a Southern German, Austrian, Swiss and Alsation marble cake or Bundt cake.Gugel- is supposedly a variation of the Midle high German gugel(‘hood’), while -hupf is a variation of Hefe (‘yeast’).It is said that the -hupf part comes from the German word hüpfen (to jump), as the yeast dough literally “jumps out of” the cake pan. ( Source- wiki)
This is yet another one of those exotic sounding cakes! Never seen one, forget about tasting it! I’m so glad I did challenge myself to take it upon me or else I probably would have missed knowing about it. This reminded me of panettone, the moment I dug into it, except that it’s a little denser. So, Kugelhopf is basically a cake, made from yeast dough. The golden raisins added to the dough turn into gorgeous amber color, upon baking, making slices of this cake look very pretty. The citrusy notes rendered by the addition of orange zest really brightens up this cake. So good!! This is best enjoyed fresh, right out of the oven. Smear some butter and jam, and devour a slice of this simple yet gorgeous cake-like bread with some freshly brewed coffee 🙂
STEP BY STEP INSTRUCTIONS TO MAKE KUGELHOPF
1.Proofing the yeast: Stir together yeast, a pinch of sugar and lukewarm water in a small bowl and let stand until bubbly, 5 to 10 minutes. (If the mixture doesn’t foam, discard and start over with new yeast.) 2.In a medium saucepan, heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved. 3.Next, in the bowl of your stand mixer, sift flour and salt into it. Make a well in the flour and add the proofed yeast mixture. Fix the paddle attachment, next add in the warm milk in a slow stream, mixing at low speed. Increase speed to medium, add in eggs 1 at a time, then the raisins and orange zest. Continue beating until dough is smooth and elastic, about 5 minutes. The dough will be very sticky. Do not add any extra flour.
4.Grease kugelhopf mold/ standard bundt pan with the remaining tablespoon butter. If using almonds, then add now in each depression of the pan. Then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover the bundt pan with a kitchen towel and let the dough rise in a warm place until it rises to the top of the pan, (about 2 hours).
5.Preheat oven to 400°F. 6.Remove towel from kugelhopf. Bake in the middle rack of the oven for 15 minutes, then loosely cover bundt pan with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. (took me 10 minutes more, covered with a foil). Transfer the bundt pan to a wire rack, cool in the pan for 2 minutes, then invert kugelhopf onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.
HOW TO MAKE KUGELHOPF?
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