Kugelhopf is a very old recipe and is traditionally baked in its own special pan. The pan is sort of high-top bundt pan--not as wide as a bundt pan and with a much narrower center hole. I went to Cook's World yesterday, hoping to buy one. They had 3 different pans ranging in price from $20 to $45. I hemmed and hawed and remembered one of the TWD bakers resolution that she would not buy a pan that could only be used for one recipe. The kugelhopf pan fits into that category so I decided to use my trusty bundt pan this time.
Kugelhopf is a cakey bread with plump raisins, and a brown, buttery crust. Dorie's recipe is easy to follow--especially if you have a dough hook for your stand mixer! It is necessary to allow lots of time for the bread to rise, however, as it raises for a couple of hours in a warm place, then in the refrigerator, then rests overnight in the refrigerator, then it raises again in the pan before baking.
|Here it is baked and ready to be basted with butter!|
|And here it is, ready to be eaten on the First Day of Spring!|
My first kugelhopf was beautiful and very tasty! I just may need to buy a kugelhopf pan after all!