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.

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.

But if you only have plain flour or need to supplement strong flour with plain, go ahead. The loaf will rise, with a soft crumb and golden crust, and the bread will taste better than a cheap, shop- bought loaf – but it won't have the springy chew of a loaf made entirely with strong flour.

(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.

The pans are very similar to bundt pans, though the kugelhopf pans tend to be slightly smaller in diameter and taller in height.

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.

So, always make sure that your yeast is sealed tightly in a container. Afterward, you can choose to keep it in the fridge or freezer. When kept in the fridge, fresh yeast typically keeps for two weeks. When stored in the freezer, it keeps for much longer – 3 months or more.

What if I put too much yeast in my bread? ›

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

Too Much Flour

Even if you select the correct flour, if you overdo it your bread will come out heavy and dense. The addition of too excessive flour in the dough is a common error, particularly for those who are new and don't know how it is what bread dough ought to look like.

There are some flour types, like cake or pastry flour, that should not be used as a substitute for bread flour.

While it's similar to all-purpose flour, self-raising flour isn't as rich in protein as all-purpose flour. Also like all-purpose flour, self-rising flour is enriched with added nutrition. It also contains salt and baking powder that has been distributed evenly throughout the flour and acts as a leavening agent.

The holes should be larger and the baked dough have stretch marks almost like panettone but denser.” Kugelhopf dough is stiffer and therefore a little easier to handle than brioche dough.

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.