Kugelhopf is a delicious, Alsatian, yeasted bread, similar to brioche but not as rich. It is baked in a special fluted pan. Here’s an easy recipe to make kugelhopf at home using a standard bundt pan as a substitute to the special kugelhopf pan.
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
- HOW TO MAKE KUGELHOPF?
- Kugelhopf Recipe | Gugelhupf
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?
Kugelhopf Recipe | Gugelhupf
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 tsp active dry yeast
- 2 tbsp warm water
- 1 cup whole milk
- 7 tbsp unsalted butter cut into tablespoon pieces and softened
- 6 tbsp granulated sugar
- 3 & 3/4 cups all-purpose flour
- 1 tsp salt
- 2 large eggs
- 1 1/2 cups golden raisins
- 1 tsp finely grated fresh orange or lemon zest
- About 20 whole blanched almonds 1/2 ounces, (I skipped this)
- 1 tbsp confectioners sugar
Special equipment
- A standing electric mixer with a paddle attachment; an 11-cup kugelhopf mold (9 1/2 inches in diameter) or an 11- to 12-cup bundt pan. (I used a standard bundt pan)
Instructions
- 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.)
- 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.
- 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.
- 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).
- Preheat oven to 400°F.
- 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.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
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Regards,
Freda
Kugelhopf Recipe | Gugelhupf
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 tsp active dry yeast
- 2 tbsp warm water
- 1 cup whole milk
- 7 tbsp unsalted butter cut into tablespoon pieces and softened
- 6 tbsp granulated sugar
- 3 & 3/4 cups all-purpose flour
- 1 tsp salt
- 2 large eggs
- 1 1/2 cups golden raisins
- 1 tsp finely grated fresh orange or lemon zest
- About 20 whole blanched almonds 1/2 ounces, (I skipped this)
- 1 tbsp confectioners sugar
Special equipment
- A standing electric mixer with a paddle attachment; an 11-cup kugelhopf mold (9 1/2 inches in diameter) or an 11- to 12-cup bundt pan. (I used a standard bundt pan)
Instructions
- 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.)
- 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.
- 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.
- 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).
- Preheat oven to 400°F.
- 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.
Shark ambot tik curry is a hot and tangy, classic Goan fish curry! Sharing my Mom’s recipe to make this delicious Goan fish curry bursting with scrumptious flavors! Pair it with some rice and some sautéed veggie for a hearty Goan fare!
AMBOT TIK MEANING
Ambotik is actually two words, ambot which means tangy/sour & tik which means hot/spicy in Konkani . So as the name suggests, its a hot and tangy curry, made mostly using fish, prawns or even calamari.
A popular fish of choice for this curry is shark fish. The spice of this curry is well balanced with the tamarind and vinegar which forms the basis for the sour component.
Unlike most Goan curries, this shark ambot tik curry doesn’t use coconut at all. So it is a great option to prepare this if you run out of freshly grated coconut and still want to cook up a delicious Goan meal! It’s best served with Goan boiled rice/regular steamed rice, sannas (Goan steamed rice cakes) or even pao/pav (dinner rolls) .
Like most Goan curries, ambot tik tastes better the next day, the flavors intensify rendering it even more delicious. In fact, it’s common to see most Goan’s enjoying this curry with pao the next day for breakfast 🙂
So let me share with you my Mum’s recipe for one of my favorite Goan curries. Shark ambot tik curry brings back wonderful memories! The taste of my Mum’s ambot tik curry still lingers in my mouth. I’ve used that as a guideline to be able to recreate it at home, and I can happily say it tasted almost the same:)
IF YOU ENJOYED THIS SHARK AMBOTIK CURRY, YOU MAY ALSO LOVE THIS GOAN FISH CURRY WITHOUT COCONUT
- Fish Jeerem meerem
STEP BY STEP INSTRUCTIONS TO MAKE SHARK AMBOTIK CURRY | GOAN FISH AMBOT TIK
1.Wash the shark well, season with a little salt and set aside.
2.In your blender, add in onions, tomatoes, deseeded, soaked and drained Kashmiri chillies along with cumin seeds, peppercorns, turmeric powder, tamarind, garlic cloves, and ginger. Make a smooth paste, add water if required.
3.Heat oil in a heavy bottomed pan on medium heat. Add the ground paste, fry the paste until the rawness goes away, about 5-7minutes.
4.Rinse the blender used for grinding the paste with about a cup of water, add to the pan. Adjust the quantity of water as per the desired thickness. Add a little salt, vinegar, sugar. Bring this to a boil.
5.When the curry starts bubbling, add the fish. Let the curry simmer on medium-low heat for another 5 minutes or until the fish is cooked through. Taste for seasonings, adjust with more salt, sugar or vinegar for tang.
NOTE
- You may skip including onion and tomato in the ground paste. Saute the onions in oil until translucent, then add chopped tomatoes, cook until mushy, then add the ground ambot tik masala paste and continue with the recipe.
HOW TO MAKE SHARK AMBOT TIK CURRY?
Ambot Tik | Goan Shark Ambotik Curry
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, tsp = 5 ml
- 1 lb /500 grams shark fish, cut into 2-inch cubes or 1/2 inch slices
For the Goan ambot tik masala
- 7-8 dried Kashmiri chillies, deseeded, as per spice preference, soaked in warm water for 30 minutes and drained
- 7-8 garlic cloves
- 1/2 inch piece of ginger
- 1/4 tsp peppercorns
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- Lime sized ball of tamarind
- 1 small onion, refer notes
- 1 medium tomato, refer notes
Other ingredients
- 1 tsp vinegar
- 1 tsp sugar
- Salt, to taste
Instructions
- Wash the shark well, season with little salt and set aside.
- In your blender, add in onions, tomatoes, deseeded, soaked and drained Kashmiri chillies along with cumin seeds, peppercorns, turmeric powder, tamarind, garlic cloves, and ginger. Make a smooth paste, add water if required.
- Heat oil in a heavy bottomed pan on medium heat. Add the ground paste, fry the paste until the rawness goes away, about 5-7 minutes.
- Rinse the blender used for grinding the paste with about a cup of water, add to the pan. Adjust the quantity of water as per the desired thickness. Add a little salt, vinegar, sugar. Bring this to a boil.
- When the curry starts bubbling, add the fish. Let the curry simmer on medium-low heat for another 5 minutes or until the fish is cooked through. Taste for seasonings, adjust with more salt, sugar or vinegar for tang.
Notes
- You may skip including onion and tomato in the ground paste. Saute the onions in oil until translucent, then add chopped tomatoes, cook until mushy, then add the ground ambot tik masala paste and continue with the recipe.
I would love to hear from you! Please feel free to write to me about your suggestions or feedback at aromaticessence77@gmail.com.
You can also follow me on :
Regards,
Freda
