#kugelhopf

[sircrowley]

kugelhopf

[iskolavsmunka]

Chocolate Orange Pecan Kugelhopf

[inertialily]

Chocolate Orange Pecan Kugelhopf

[xmisschivousx]

Chocolate Orange Pecan Kugelhopf

[peggiecartre]

kugelhopf

[german-sourdough-hk]

For these little sourdough Gugelhupf I tried different toppings: classic sugar, lemon icing, white and dark chocolate. #gugelhupf #kugelhopf #sourdoughgugelhupf #hkig #852 #shatinbread #shatinfood #hksourdoughbaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/CmiIIS8I0pT/?igshid=NGJjMDIxMWI=

[lauher]

Schokoladen Kugelhopf

Chocolate Stuffed Yeast Cake. I bought myself a Kugelhopf pan as an early Christmas present and had to try it out. Schokoladen Kugelhopf is more of a bread, than a cake. But full of chocolate, almonds and a shot of rum, it tastes great. Who cares what you call it?

You start by making a brioche style dough in the stand mixer. In the bowl of the mixer you whisk together 530 grams of bread flour, 125 grams of sugar, a couple teaspoons of yeast and a half teaspoon of salt. :This is followed by 235 ml of milk and an egg brought together with the dough hook. Finally 8 tablespoons of soft butter (one stick) are added one tablespoon at a time. The finished dough is then worked with the dough hook for a good five minutes. The dough ball is transferred to a clean bowl and set aside for a hour long rise.

While the dough is rising the filling is made. A half pound of bittersweet chocolate is shopped in the food processor then combined with a 100 grams of sugar and 150 grams of ground almonds. A dash of salt is added and then mixture is slurried with 120 ml of heavy cream and three tablespoons (15 ml) of Bacardi Black rum.

After the hour of rising the dough is rolled out on the cabinet top into a rectangle about 12" x 16" in size. The filling is spread evenly over the dough everywhere except a inch wide strip along one of the long edges. It is then rolled up ending with the bare edge which is pinched into the roll to create a seal. The kugelhopf pan is buttered quite heavily with lots of soft butter. The 16" long roll is then wrapped around the center post of the buttered kugelhopf pan with an effort made to sealing the two ends of the roll together.

The finished dough is then set aside in the pan for another 30 minute rise. It is baked in a 350 degree of for 50 minutes. The pan is removed from the oven and cooled on a wire rack for another 30 minutes then inverted to release the cake. A simple mixture of powder sugar and milk was drizzled over the cake for a final touch.

The finished cake looks nice, but the real treasure is revealed when it is sliced open. The cake will go fast. Take your pictures quickly or you will miss your chance.

[adribosch-fan]

Kugelhopf: la receta definitiva para preparar en Navidad

Kugelhopf: la receta definitiva para preparar en Navidad

El kugelhopf, también conocido como Gugelhupf, Gugelhopf o Rodonkuchen; kouglof, kugelopf o kougelhopf; o bábovka es un bizcocho tradicional originario de los países del centro de Europa. Su principal característica es que se hace en un molde alto con un agujero en el centro, es aderezado con frutos secos y licor, y es tradicional en la época de Navidad. Su principal característica es que se hace…

[buingtans]

Kugelhopf (Tuesdays with Dorie)

[misforgotten2]

I once had Kugelhopf mold, the doctor prescribed a special shampoo for, y'know, down there.

The Art of French Cooking 1962

[the-himawari]

A3! Yukishiro Azuma - Translation [R] Refined Lady (2/2)

*Please read disclaimer on blog; default name set as Izumi

---

*door opens*

Azuma: Is this… a kugelhopf?

Omi: Yes.

Azuma: …Did you actually remember what I said?

Omi: Haha… it made me happy when you complemented the sweets I made that day. Then it hit me that today was Sunday. The thought crossed my mind, so I tried to bake one. Please have some if you’d like.

Azuma: Alright, I’ll gratefully take a bite.

Omi: …What do you think?

Azuma: Fufu, it’s delicious. Nothing beats freshly baked. It’s light and airy, and the mild sweetness is perfect for breakfast.

Omi: Great to hear. I’ll make some tea as well.

Azuma: Thank you. In any case, this is one huge kugelhopf, isn’t it? I wonder if we can eat this much.

Omi: Ah, about that… I expect everyone else will have some too…

*door opens*

Juza: …Smells good in here.

Muku: It smells sweet~.

Taichi: Ah! That’s it!

Sakuya: Wow, that sure looks tasty!

Omi: …See?

Azuma: You’re right.

Tsumugi: I thought I smelled something delicious. I see everyone else thought the same thing.

Hisoka: …What’s that smell?

Homare: Aha. Do my eyes spy a kugelhopf! It is truly the best waking up to such a refined aroma.

Kazunari: Wowie! Now this is extra!

Kumon: It looks super tasty~!

Izumi: It sure smells nice~. Wow, did you make this, Omi-kun?

Omi: I did. I happened to overhear about the Marie Antoinette performance, so it was a good opportunity.

Juza: …Are we allowed to eat this, Omi-san?

Omi: Of course. There’s still more in the oven, so eat up.

Azuma: I know. Seeing that everyone’s awake, maybe I’ll pop that open.

Homare: That, you say…?

Azuma: Fufu. This.

Homare: White wine! What a splendid idea!

Izumi: Agreed!

Tsumugi: This breakfast is just like a scene from a movie.

Azuma: Today’s Sunday, so I say it’s fine to open a bottle of wine in the morning.

Taichi: How nice!

Muku: That’s so cool and mature…!

Omi: We have this for those who can’t drink alcohol.

Taichi: Woohoo! Grape juice!

Muku: Would you like some too, Ju-chan?

Juza: Yeah. I’ll fetch some glasses.

Omi: This morning turned out livelier than I expected.

Azuma: …Fufu. It’s truly an extravagant breakfast, indeed.

---

previous |

[laneskysalesthampyfoodfitness]

NiMy First Content Writing Instagram and Treads Kwork

✓  Chocolate baking

Eating chocolate is pure joy, cooking with it a delight, even smelling it bewitching, but buying it shakes my faith in human nature. 

The best chocolate is wonderful, but most is not worth buying and most People buy terrible stuff.

Good quality plain or dark chocolate will taste smooth not greasy, bitter not raw, intense not oversweet, with a long finish, not a cloying aftertaste.

But how do you know good quality?

Price is not a reliable guide - in fact supermarkets’ Own brands are usually excellent and are a good bargain when buying in bulk for cooking.

✓ The  quality and taste of chocolate is détermined by the quantity and quality of the Cocoa solids- the dry solids plus the added Cocoa butter- used in its production. 

The quantity of solids, at least, IS indicated on the packet.

Couverture chocolate, used for fillings and icings, usually has around 55 per cent Cocoa solids, bitter chocolate around 65 per cent, and Super amer or extra bitter, best for puddings, fine cakes and eating, is just over 70 per cent.

Some chocolates labelled’ for cooking ‘ Can contain as little as 30 per cent Cocoa solids: the rest is sugar, fats and flavourings.

✓  The raw material for Chocolate is the Cocoa bean, found in the large yellow-green fruits of the Theobroma cacao tree which grows only within 20 degrees north or south of the equator.

Each tree yields enough beans to make around 2,5 kg of chocolate each year.

The best chocolate is made From a blend of beans- each type has its Own individual character and colour ranging From pale coffee through to dark mahogany Brown.

Store chocolate well away From other foods in an airtight container in a cool,dry place, because it Can easily be tainted by other Flavours.

✓  Avoid storing chocolate below 13°C, or in the fridge, as beads of moisture will form when you bring it to room temperature.

Don’t store in a hot kitchen(30°C or above) or it will développant a White bloom as the Cocoa butter Comes to the surface. 

The bloom does not affect its taste however- it Can still used for cooking.

Chocolate begins melting at 30°C(that’s why it melts in the mouth) and Burns AT 110°C.

Melt it slowly and gradually as it easily becomes overheated and scorched, and turns into an unusable solid mass.

Chop it into evenly sized pieces so it melts at thé same rate. 

✓ Place in a shallow, heatproof bowl set over a pan of streaming hot, not boiling, water.

The water must not touch the base of the bowl, and no drop of water or Steam should touch the chocolate or it will seize up. 

Stir frequently, and remove from the heat as soon as it melts.

Chapitre 2

Chocolate Cakes:

Almond Chocolate Kugelhopf :

400 g strong white bread flour

½ teaspoon sea salt

15 g fresh yeast

60 g golden caster sugar

200 ml skimmed milk, lukewarm

3 medium eggs, beaten

100 g unsalted butter, softened

50 g slivered or flaked almonds

60 g plain chocolate, roughly chopped

Nut Coating :

25 g unsalted butter, very soft

50 g slivered or flaked almonds

icing sugar, for dusting

one 23 cm Kugelhopf mould

Makes 1 large Cake

To use easy-blend dried yeast, mix one 7g sachet with 140 g of the flour. Mix in the sugar and milk and let rise for 30 minutes.

Make a well in the remaining flour, add the salt, add the yeast liquid and eggs and proceed with the recipe.

✓ To make the nut coating, thickly butter the inside of the  Kugelhopf mould with the very soft butter, then press the almonds all around. Chill while preparing thé dough.

To make thé dough, mix the flour and salt in a large mixing bowl, then make a well in the centre.

Crumble thé yeast into a small bowl, then cream to a smooth liquid with the sugar and milk. Pour into the well, and work in enough flour to make a thick batter.

Cover with a damp tea towel, and leave at normal room temperature for 30 minutes. 

The batter should look bubbly.

Add the eggs to the yeast liquid, stir until combined, then gradually beat in the flour to make a soft and very sticky dough.

Beat the dough in the bowl with your hand or with the dough hook in an electric mixer for about 5 minutes or until it becomes firmer, smooth, very elastic and shiny.

Work in the soft butter until thoroughly incorporated, then the almonds and chocolate.

When evenly mixed, carefully spoon the soft dough into the prepared mould(it should be half full).

Cover the mould with a damp tea towel and let rise at normal room temperature until the dough has almost doubled in size and has risen to about 2.5 cm below the rim of the mould-about 1 hour. 

Bake in a preheated oven at 200°C(400°F) Gas 6 for about 45 minutes, or until the Cake is golden brown and a skewer inserted into the dough midway between the outer edge and inner tube comes out clean.

Leave to cool for 1 minute, then carefully unmould on to a wire rack and let cool completely.

Serve dusted with icing sugar.

Store in an airtight container and eat with 3 days or freeze for up to 1 month.

It can also be lightly toasted under a grill.

Variations:

Marbled Kugelhopf

Replace 50g of the strong white bread flour with 50 g sieved cocoa powder and 25 g sugar. 

Replace the 60 g plain chocolate with a similar quantity of white chocolate, roughly chopped. Proceed as in the main recipe.

My First Content Writing Instagram and Treads Kwork

✓  Chocolate baking

Eating chocolate is pure joy, cooking with it a delight, even smelling it bewitching, but buying it shakes my faith in human nature. 

The best chocolate is wonderful, but most is not worth buying and most People buy terrible stuff.

Good quality plain or dark chocolate will taste smooth not greasy, bitter not raw, intense not oversweet, with a long finish, not a cloying aftertaste.

But how do you know good quality?

Price is not a reliable guide - in fact supermarkets’ Own brands are usually excellent and are a good bargain when buying in bulk for cooking.

✓ The  quality and taste of chocolate is détermined by the quantity and quality of the Cocoa solids- the dry solids plus the added Cocoa butter- used in its production. 

The quantity of solids, at least, IS indicated on the packet.

Couverture chocolate, used for fillings and icings, usually has around 55 per cent Cocoa solids, bitter chocolate around 65 per cent, and Super amer or extra bitter, best for puddings, fine cakes and eating, is just over 70 per cent.

Some chocolates labelled’ for cooking ‘ Can contain as little as 30 per cent Cocoa solids: the rest is sugar, fats and flavourings.

✓  The raw material for Chocolate is the Cocoa bean, found in the large yellow-green fruits of the Theobroma cacao tree which grows only within 20 degrees north or south of the equator.

Each tree yields enough beans to make around 2,5 kg of chocolate each year.

The best chocolate is made From a blend of beans- each type has its Own individual character and colour ranging From pale coffee through to dark mahogany Brown.

Store chocolate well away From other foods in an airtight container in a cool,dry place, because it Can easily be tainted by other Flavours.

✓  Avoid storing chocolate below 13°C, or in the fridge, as beads of moisture will form when you bring it to room temperature.

Don’t store in a hot kitchen(30°C or above) or it will développant a White bloom as the Cocoa butter Comes to the surface. 

The bloom does not affect its taste however- it Can still used for cooking.

Chocolate begins melting at 30°C(that’s why it melts in the mouth) and Burns AT 110°C.

Melt it slowly and gradually as it easily becomes overheated and scorched, and turns into an unusable solid mass.

Chop it into evenly sized pieces so it melts at thé same rate. 

✓ Place in a shallow, heatproof bowl set over a pan of streaming hot, not boiling, water.

The water must not touch the base of the bowl, and no drop of water or Steam should touch the chocolate or it will seize up. 

Stir frequently, and remove from the heat as soon as it melts.

Chapitre 2

Chocolate Cakes:

Almond Chocolate Kugelhopf :

400 g strong white bread flour

½ teaspoon sea salt

15 g fresh yeast

60 g golden caster sugar

200 ml skimmed milk, lukewarm

3 medium eggs, beaten

100 g unsalted butter, softened

50 g slivered or flaked almonds

60 g plain chocolate, roughly chopped

Nut Coating :

25 g unsalted butter, very soft

50 g slivered or flaked almonds

icing sugar, for dusting

one 23 cm Kugelhopf mould

Makes 1 large Cake

To use easy-blend dried yeast, mix one 7g sachet with 140 g of the flour. Mix in the sugar and milk and let rise for 30 minutes.

Make a well in the remaining flour, add the salt, add the yeast liquid and eggs and proceed with the recipe.

✓ To make the nut coating, thickly butter the inside of the  Kugelhopf mould with the very soft butter, then press the almonds all around. Chill while preparing thé dough.

To make thé dough, mix the flour and salt in a large mixing bowl, then make a well in the centre.

Crumble thé yeast into a small bowl, then cream to a smooth liquid with the sugar and milk. Pour into the well, and work in enough flour to make a thick batter.

Cover with a damp tea towel, and leave at normal room temperature for 30 minutes. 

The batter should look bubbly.

Add the eggs to the yeast liquid, stir until combined, then gradually beat in the flour to make a soft and very sticky dough.

Beat the dough in the bowl with your hand or with the dough hook in an electric mixer for about 5 minutes or until it becomes firmer, smooth, very elastic and shiny.

Work in the soft butter until thoroughly incorporated, then the almonds and chocolate.

When evenly mixed, carefully spoon the soft dough into the prepared mould(it should be half full).

Cover the mould with a damp tea towel and let rise at normal room temperature until the dough has almost doubled in size and has risen to about 2.5 cm below the rim of the mould-about 1 hour. 

Bake in a preheated oven at 200°C(400°F) Gas 6 for about 45 minutes, or until the Cake is golden brown and a skewer inserted into the dough midway between the outer edge and inner tube comes out clean.

Leave to cool for 1 minute, then carefully unmould on to a wire rack and let cool completely.

Serve dusted with icing sugar.

Store in an airtight container and eat with 3 days or freeze for up to 1 month.

It can also be lightly toasted under a grill.

Variations:

Marbled Kugelhopf

Replace 50g of the strong white bread flour with 50 g sieved cocoa powder and 25 g sugar. 

Replace the 60 g plain chocolate with a similar quantity of white chocolate, roughly chopped. Proceed as in the main recipe.

Sultana Kugelhopf 

Replace 50g of the strong white bread flour with 50g sieved cocoa powder and 25 g sugar. 

Replace the 60 g plain Chocolate with a similar quantity of sultanas or raisins. Proceed as in the main recipe.

Note: both cocoa variations of this recipe are delicious toasted and spread with peanut butter.

This pretty, yeast coffee-time cake is made in a traditional earthenware mould, a tube pan or non-stick ring mould. Serve it either plain or toasted.

Sultana Kugelhopf 

Replace 50g of the strong white bread flour with 50g sieved cocoa powder and 25 g sugar. 

Replace the 60 g plain Chocolate with a similar quantity of sultanas or raisins. Proceed as in the main recipe.

Note: both cocoa variations of this recipe are delicious toasted and spread with peanut butter.

This pretty, yeast coffee-time cake is made in a traditional earthenware mould, a tube pan or non-stick ring mould. Serve it either plain or toasted.

[godlovesdykes]

5 & 8

5. best little treat purchased: i tried kugelhopf for the first time and it is the perfect little treat

8. worst haircut: i didn’t any bad haircuts per se but i did spend two different three month periods without getting my hair cut at all and started to look pretty shabby. now there have definitely been some bad hair moments in general this year because i taught myself pincurls and it was a learning curve lol. but i’ve had a couple really nice sets :)

[golosericette]

KOUGELHOPF o Kugelhopf D’ALSAZIA – ricetta con yogurt

[german-sourdough-hk]

To me the classic Gugelhupf with almonds on top and rum raisins inside. My grandma made for special occasions. Driven by sweet Lievito Madre this is a 3 step process but it is worth is. #gugelhupf #kugelhopf #christmascake #sauerteiggugelhupf #sourdoughgugelhupf #shatinbread #hkbread #852food #hkig (at Shatin Hongkong) https://www.instagram.com/p/Cmg6dEfjQoI/?igshid=NGJjMDIxMWI=

[dumplings-and-smiles]

Traditional Gugelhupf (Kugelhopf)