Tuesday, November 11, 2008

Tuesdays with Dorie: Kugelhopf

Yolanda of The All-Purpose Girl choose this week’s Tuesday with Dorie recipe: Kugelhopf. I read through the recipe and I thought that it would be good. I don’t often bake with yeast, but I have in the past and have always had good luck. I didn’t have a Kugelhopf pan, so I figured that I would just use my Bundt pan.

I read through the recipe and calculated all the time it would take to make this, and it was a lot! I wasn’t sure when I would make it that I would have enough time, but then I remembered that Tuesday was a holiday. I thought I could make it on Tuesday, but I don’t usually like to wait until the last minute. (I’m a librarian; I’m all about being organized.) Luckily, I ended up having enough time to make this a couple of days in advance.

This recipe gives you the option of refrigerating the dough overnight. I didn’t do that and I was still ok. I knew that the Bundt pan that I was using was larger than the recipe called for, so I had to take that into consideration with watching the rising.

My dough came together nicely, although I have to say that this is the strangest bread that I have ever made in that it calls for less than 2 cups of flour. There wasn’t a lot of dough for my dough hook to work with, but it was ok. The first rising took a little longer than expected, but it wasn’t all that warm in the house. I deflated the dough and refrigerated it. Once I finally put the dough into the pan to rise, the house had warmed up and the dough rose well. For the final rising time, I went more by the time specified in the recipe than any sort of visual cue. My pan was bigger so I knew the dough wouldn’t rise to the top of the pan.

Mine didn’t rise any more during the baking time, which I think was ok. It came cleanly out of the pan and the structure of the dough was nice. From start to finish took 7 hours, which was a long time for eggy bread with raisins. My husband and I enjoyed the pieces we ate. I’ll use the rest for bread pudding, which I think will be great!


Kimberly Johnson said...

Your slices look so delicious!

Anonymous said...

Looks really good! I used a bundt pan too. Loved it as toast for breakfast.

Anonymous said...

Oh and great minds must think alike--I froze half to use in bread pudding!

Anonymous said...

Bread pudding! That's a perfect idea. Your kugelhopf looks gorgeous. YUM!

Rebecca of "Ezra Pound Cake" said...

Nice job! Mine is on the way to becoming bread pudding right now.

Peabody said...

Yours turned out great...I too went the bread pudding route.

AmyRuth said...

A Fall spicy bread pudding will be yummo with the Kugelhopf. Truly a labor of love.
Looks beautiful.