Tuesday, November 11, 2008

TWD - Kugelhopf

Yolanda of The All-Purpose Girl chose Kugelhopf for this week's challenge. Thank you Yolanda! Excellent choice.

First, I did not own nor could I find in our local stores a kugelhopf pan. So my friend Amanda at Beckett Bakes It by Amanda and I were discussing our dilemma and we decided maybe a bundt pan would work as a substitute.

They look very similar. However, unlike a kugelhopf pan, a bundt pan does not resemble a turk's head mold or a turban.
So, amidst my kitchen being not only a construction zone, but a danger zone as well, I began to mix my cake. First, I plumped my raisins in the boiling water, but then I soaked them in rum. I wanted a little more taste to the cake.

Now let’s talk batter. My batter never crawled up my dough hook. I wouldn’t say it even had future intentions of crawling up anything, much less a dough hook. After 10-12 minutes of beating, I decided to call it good and figured I had done something wrong. So I poured, yes I’m telling you poured, my batter into another bowl to watch it rise, or not? After an hour I checked it and yes, it had begun to rise. So the directions said to slap it back down into the bowl. When I put my well-washed hands into the bowl and felt the runny dough, I thought slap it? I can’t even pick it up! I wanted to slap it, or bounce it, or throw it against the wall. The only thing that stopped me from doing that was the knowledge that the cake would not cooperate and stick to the wall so it would just mean more clean up for me. I just sort of stirred it around. Next hour, it had risen a little more and I again tried the slapping method. This time when I touched it, it fell to the bottom of the pan. So I did what I thought was best and I slapped it right into my refrigerator. After all, it was what it was. And I told the Yankee that if he asked me when the cake would be finished one more time, I might have to slap him down a few times as well. Plus, as is his way, he kept disrespectfully referring to my creation as the Kugelmeister cake just to irritate me further.
The next morning I woke early and immediately went to my refrigerator to check my dough. At least it did appear to be dough this time. I took it out and spooned it into my bundt pan and waited for it to rise. After three hours, I figured it had risen all it was going to and I baked it.
I guess you could call my cake a pancake Kugelhopf because it never rose over the top of the pan or even ¾ of the way up the pan. I cut down on the cooking time just a bit since it was shallower than it should have been.
After it baked, I brushed on the butter and I sprinkled it with brown sugar, then dusted with confectioner’s sugar as well. I have to say, when all was finished, even though I was expecting a more golden and tasty cake, we absolutely loved it. I could have eaten the entire cake! I will definitely make this again soon. Next time I think I will try it with some almonds and almond flavoring, OR, some candied fruit with maybe a hint of vanilla. Crunchy bacon and walnuts might be a tasty variation as well!


History lesson:

Whatever you think is true about kugelhopf, know that the real McCoy is much closer to bread than to cake, and is made with yeast, flour, very little sugar and salt, and small amounts of butter. I'm told that in the beginning only the "rich" added eggs, the "poor man's kugelhopf" did not include those.

21 comments:

Danielle said...

Yours turned out nice. My family ate the whole thing so I think we will make it again. I think the next time I will invest in the special Kugelhopf pan!

Audrey said...

Definitely kugelhopf twins! Someday, I'll bake something with yeast that behaves as the recipe says it should. But wasn't this good?

Cathy said...

Peggy, it looks great! I love the picture of the guy in the hat! Yup, that's exactly what my pan looks like. You KNOW I wanted some of your cake (bread?) yesterday, but I was locked in my office all day trying to churn out a brief for BHE. And today the kids are all home for Veteran's Day. Any chance there will be a piece left on Wednesday? Is that wishful thinking on my part?

Mevrouw Cupcake said...

Yours turned out so well! While my kugelhopf dough wasn't spoonable, I had other issues, but it still turned out great. I think this a very forgiving recipe!

Flourchild said...

Nice looking bread. I like your pan too! Im glad this ones is over..now on to rice pudding!

Sabrina said...

I love hearing all these stories about everyone's successes\failures\moments of wanting to slap ANYTHING!
Yours looks great! Im glad it turned out well for you!

n.o.e said...

I love the sound of all your proposed flavor variations. And how cool that it worked despite all of your tribulations. And that you liked it! I think you deserve extra hazardous duty pay for baking this in a construction zone!
Nancy

Laura said...

Your kugelhopf looks as good as that Turk! Good job Peggy!

Amanda said...

LOOK AT THOSE NEW COUNTERTOPS!!!!! Wow!! It looks great, Peggy- I wanted to see bigger pictures of the completed project!!! Your Kugelhopf was great!!! Thanks for sharing!

Candy said...

Well it turned out beautiful! I toasted some leftovers this morning and it was great.

CB said...

LOL @ Kugelmeister! Rum raisins huh? NICE. I definitely think I should have added more "stuff" b/c mine was kinda bland and dry. Glad you and hubs enjoyed the recipe!
Clara @ iheartfood4thought

chocolatechic said...

Well done.

It looks great!

TeaLady said...

Yup! Mine did the same thing. Did not climb. Added more flour cause was too liquidy. But in the end, like yours, turned out fine. Nice job with yours. Looks nice and moist.

Marthe said...

Looks great! Can't wait to taste mine!!

Natashya said...

I am glad it all worked out in the end! It looks very pretty.

Tammy said...

I am pleased you enjoyed it. I think it would be better with more flavours as well

The Blonde Duck said...

I saw your profile and wanted to say hello!

Andrea said...

I loved this post! Kugelmeister -- ha! The rum raisins sound wonderful, wish I would have done that. I had problems with rising too, I think that just about everyone did. The blogs that I've had a chance to visit all look about the same -- I was expecting to see a ton of super high kugelhopfs but I haven't. I have a couple other kugelhopf recipes I plan to try and will hopefully find a winner. Funny you mention a bacon walnut kugelhopf, I was just looking through one of my bread books and noticed a savory kugelhopf with onions and bacon. I think you're on to something :)

steph- whisk/spoon said...

i totally agree--this is definitely bread! looks like it came out nicely, and i like the rum soaked raisins!

Sherry Trifle - Lovely Cats said...

That's a beautiful kugelhopf - so well risen.I like it with eggs, would hate to have been one of the poor in those days and having it without eggs!

Matt's Kitchen said...

We had the same experience with dough that flatly refused to "climb the hook", dough that was unslappable...

Yours, however, baked up better than the doorstop I made!