Kugelhopf Recipe | Bread Recipes | Jamie Oliver (2024)

FAQs

What is the difference between panettone and Kugelhopf? ›

Yes, there are similarities, but panettone tends to be airier, and have more of a brioche-esque pull to the crumb. Kugelhopf typically has a shorter crumb, with a texture that may be described as fluffy.

One story of the gugelhupf origin says that the Three Holy Kings were on their way home from Bethlehem and while they were travelling through the Alsace region which is located in Eastern France. The Holy Kings stopped in the little town Ribeauvillé where the residents were so delighted that they made a cake for them.

If a recipe uses fresh yeast and you can only find dried, use this as a guide for 500g flour: 15g fresh = 1 tablespoon dried = 7g fast-action. Fresh and dried yeast require the bread to prove twice, whereas fast-action generally can be shaped, left to prove once, then baked.

(ˈkuːɡəlˌhɑpf, -ˌhɔpf) noun. German Cookery. a sweetened bread, flavored with raisins and almonds, baked in a ring-shaped mold, and usually dusted with powdered sugar before serving.

in my bread book i have recipes for brioche and for kugelhopf, both of which are similar to babka but not the same thing. babka is somewhere between a rich coffee cake and a brioche.

What we do know is that the Gugelhupf's true home is in Central Europe in general, the lands of the former Austro-Hungarian empire in particular, and the city of Vienna most of all (though places like the Alsace might argue otherwise).

Despite the similar shape, a Gugelhupf differs from contemporary Bundt-style cakes in that it follows a particular yeast-based recipe, with fruit and nuts, and is often deeper in shape and more decorative. Other yeasted, brioche-like cakes like babka and monkey bread can be baked in Bundt molds.

A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.

That honor goes to a 4,176-year-old cake that was found in an Egyptian tomb, according to the Guinness organization. It is on display in a food museum in Switzerland.

What is the most famous cake in German? ›

There are several accounts of how and when Germany's most famous cake was invented, and it's not even proven that Black Forest cake (Schwarzwälder Kirschttorte) originated in the Black Forest in southern Germany.

German chocolate cake, trimmed with coconut and pecan icing, does not originate from Germany. The rich dessert is credited to a Texas homemaker who sent her recipe to a Dallas newspaper in 1957.

By reducing the yeast, you ensure a long, slow rise, one more likely to produce a strong dough able to withstand the rigors of baking. The more yeast in a recipe initially, the quicker it produces CO2, alcohol, and organic acids.

Savvy bakers regard fresh yeast as the best over its dry counterpart. There is, however, a high chance that it will go bad if it is not stored correctly. While freezing the yeast will make it last longer, if it is not stored under the right conditions before that, it may turn bad or dry out.

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

From there they have diverged. All have a rich, yeast-risen, tender crumb; panettone's texture is more like cotton candy with its long, airy strands that literally melt in your mouth, whereas babka and brioche tend to be a bit denser and somewhat chewier, with a high ratio of butter and eggs to flour.

Despite the similar shape, a Gugelhupf differs from contemporary Bundt-style cakes in that it follows a particular yeast-based recipe, with fruit and nuts, and is often deeper in shape and more decorative. Other yeasted, brioche-like cakes like babka and monkey bread can be baked in Bundt molds.

Pandoro is an Italian Christmas cake that bears a resemblance to the Traditional Panettone but has a unique character all its own. This sweet and aromatic bread is a beloved tradition in the Veneto region, especially in the city of Verona.

Panettone is widely available in South America, including in Argentina, Brazil, Chile (see: pan de Pascua), Ecuador, Colombia, Uruguay, Venezuela, Bolivia, Paraguay and Peru. It is known in Spanish as panetón or pan dulce, and as panetone in Brazilian Portuguese.