What is Kugelhopf?
Kugelhopf, which can also be spell by kugelhupf , Gugelhupf or kugelshoph is a classic cake that is said to have been created in Austria or the French area of Alsace. The legend says Marie Antoinette, born in Vienna, Austria, brought a recipe for her marriage to Louis XVI to France. The cake variations are produced in Germany, Switzerland, Croatia, Bosnia Herzegovina, Poland and Hungary. Today it is also popular in many other countries, including the US, Great Britain, Australia and elsewhere. This gives the cake a little thicker more "extensive" textures similar to the Italian Panetton. Kugelhopf is also not often served as a dessert after dinner. Instead, it is considered a cake that could be eaten for breakfast or breakfast, or could be part of the afternoon refreshments. After dinner there is no reason not to serve as a dessert because it is still pretty sweet, and especiallyIf dinner was relatively light.
Traditional Kugelshopf is made in a round pan with opening in the center, most often what we would call the pelvis bug, although there are heavy pans for Kugelhopf. Unlike the average Bundt cake, which is often a change in the recipe to the pound of the cake, this dessert needs time due to its yeast. You can speed up this process if you have a machine for a bread machine by adjusting the machine to move and lift the dough. Then you would have to hit it, place it on a pan in a warm area without suggestions and let it lift it again before baking.
The Kugelhopf interior can have a layer of raisins or currants, all together. They can be carefully currants and sometimes nuts mixed throughout the body. Some versions add a small amount of spices such as cinnamon. When the cake is cooked and indecent, the powder can be served. Some add a simple vanilla or cinnamonFor the glaze to make the cake a little sweeter.
Some chefs compare Kugelhopf with Brioška, because the recipe for the dough contains small milk, eggs and butter. Usually it is not as rich as Brioche, although it may differ from the recipe to the recipe. If you really want to be authentic, you should be soaked in raisins in a small Kirshwasser (Cherry Brandy). Ordinary water will also work if you do not want alcohol or serve cake children.