The Kugelhopf mold came from Bridge Kitchenware, who has since moved to New Jersey. The bread-cake selected by The All-purpose Girl of TWD is baked in a mold with twisted or turban-like ridges.
The batter needs rest, both chilled and on the counter...or in this case a closed unheated oven.
Not too sweet and contrast of texture with a slight buttery crunch.
Cuppa tea please.
11 comments:
Crud.
I forgot to cover it with greased waxed paper.
Yours looks so lovely.
Love the tin! Your kugelhopf looks very tasty and makes me wish I was going home to kugelhopf leftovers tonite!
I love your little pan! (Well, maybe not so little, but it sure looks cute). Your cake/bread turned out lovely.
Love how you baked it in the proper pan. Beautiful!
If you want to try the "real" thing here's a link:
http://baeckersuepke.wordpress.com/2008/10/28/vorteigehefestuck-geruhrter-hefefeinteig-der-gugelhupf/
This baker is really good. If you want to try my version, I'd like to see you at our table.
Ulrike from Küchenlatein
Well, your kugelhopf is stunning; now I covet the pan. I'll be putting a new pan on my Christmas list; Santa really loved the cake.
Great job!
Nancy
Lovely! I didn't buy a kugelhopf pan. Does this mean you have to make it again.
Your kugelkopf looks gorgeous. Perfectly golden and yummy.
i love, love, love Bridge! especially their dusty, cramped old space in the 50s. i cried a little when they moved to the shinier spot a few blocks south, now i am really crying that they are in NJ, b/c i don't know when i'll be able to check it out (and it is so much more fun to visit than order on-line).
your kugelhopf looks smashing in the true shape!
Photos are awesome. I'm sure your Kugelhopf is as well. Bridge is amazing even for us Midwesterners.
Thanks for the tips.
AmyRuth
Lauren, Do you offer cooking lessons to amateur bakers that would love to learn the tricks of the trade? I'd love to chat and see if we could arrange something. My email is mmenezes912@gmail.com Hope to hear from you, Mike
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