When I first saw the name of the recipe I was curious to open my book and check out what exactly Kugelhopf was. Kuglehopf is a lightly sweetened cake that uses yeast as its leavening agent instead of baking soda or baking powder. The recipe called for raisins, but instead I chose to add some chopped fresh cranberries and some finely grated orange peel to the dough. Next time I would add more cranberries and might do larger chunks as they got "lost" in the final product. All-in-all though, I was very pleased with the final result.
My dough turned out lovely. When I finished the initial mixing, it was smooth and satiny. I followed the suggestion to refrigerate the dough overnight. In the morning, I pulled the dough out and placed it in my pan to let it rise. I used a bundt pan so my cake turned out a little squatty, but the taste more than makes up for its short stature.
After the cranberries and orange rind were added...
This cake is traditionally a coffee cake, something that is eaten for breakfast or as a light afternoon snack. I decided to take mine and give it a little bit more of a dessert feel so I made a cranberry sauce with some fresh ginger. I served my Kugelhopf with the sauce and a dollop of whipped cream on top. It was fabulous!
Kugelhopf was a labor intensive recipe, so I know it is not something I will make on a regular basis, but I had great success with a yeasted dough and the end result was good enough that given the right occasion, I would definitely make this again.
If you are interested in trying your hand at Kugelhopf, head to The All-Purpose Girl.
Until next Tuesday, Happy Baking!!