by thirschfeld
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ChezSuzanne's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand1 tablespoon active dry yeast Ask a question about this ingredient
1 cup whole milk, warm but not over 110 degrees Ask a question about this ingredient
2 tablespoons honey, mild flavored variety Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1 1/2 sticks of unsalted butter, slightly softened, plus more for the mold Ask a question about this ingredient
4 egg yolks Ask a question about this ingredient
4 egg whites, beaten until stiff Ask a question about this ingredient
1 tablespoon Grand Marnier Ask a question about this ingredient
2 1/2 teaspoons orange zest, you can add more zest but note the more you add the more it becomes marmalade like, which I like but it is not everyones taste Ask a question about this ingredient
1/2 teaspoon vanillla extract Ask a question about this ingredient
1 teaspoon cardamom Ask a question about this ingredient
1/2 teaspoon fine grind sea salt Ask a question about this ingredient
3 1/2 cups unbleached all purpose flour Ask a question about this ingredient
1 cup raisins or zante currants Ask a question about this ingredient
1/2 cup sliced almonds Ask a question about this ingredient
confectioners sugar for dusting Ask a question about this ingredient
For the starter you want to combine the milk and honey and sprinkle the yeast over the top and let it bloom. Once all the yeast is hydrated add 1 cup of the flour and mix to combine. Cover and set aside for 30 minutes.
Ask a question about this stepIn the bowl of a mixer fitted with a paddle cream the butter with the sugar. Once it is smooth add the starter and combine it.
Ask a question about this stepScrape down the sides of the mixing bowl. With the mixer running add the egg yolks one at a time only adding another after the previous one is blended in. Add the Grand Marnier, vanilla, cardamom, salt and orange zest.
Ask a question about this stepAdd two cups of flour and mix to combine. You want the dough to be stiff enough to just pull away from the sides. It should look like the kugelhopf mold in a sense in that you should see pleats of dough with shiny bowl spots. If you need to add flour a 1/4 cup at a time. you should see strands of gluten forming. Mix in the egg whites which will make the dough more like a batter. Mix in the raisins
Ask a question about this stepButter the mold with lots of butter and then sprinkle in the almonds along the sides and top. Add the dough to the mold making sure it is evenly distributed. Cover loosely with plastic wrap and set aside.
Ask a question about this stepPre heat the oven to 350 degrees. Once the dough has risen to about the 3/4 mark on the sides of the mold slide it into the oven and bake it for 30 minutes. Check it and if the exposed cake is browning to fast loosely set a piece of foil on top. Bake another 30 minutes.
Ask a question about this stepRemove from the oven and invert the mold onto a cooling rack and lift the mold. Let the cake cool completely. Dust with powder sugar and serve. It is best served the day it is made. If there happen to be leftovers it makes great French toast.
Ask a question about this stepI saw this on the site months ago, but didn't have a kugelhopf pan and convinced myself that I'd just be disappointed if mine wasn't as spectacularly vertical as the photo. Last week, I found a kugelhopf pan on clearance at Target, and decided it was meant to be.
This cake is gorgeous and amazing. I was a little worried when I added even a little over the maximum flour listed and my batter still wasn't pulling away from the bowl, but forged on. Also, I did substitute mini chocolate chips for the currants.
It's really wonderful. I suppose that the crunchy edges will disappear after covering the cake until tomorrow, which makes me a little sad. I'd better go eat more now.
Now that I have my pan, I suppose I'll just have to keep make this one over and over and over...
I saw this on the site months ago, but didn't have a kugelhopf pan and convinced myself that I'd just be disappointed if mine wasn't as spectacularly vertical as the photo. Last week, I found a kugelhopf pan on clearance at Target, and decided it was meant to be.
This cake is gorgeous and amazing. I was a little worried when I added even a little over the maximum flour listed and my batter still wasn't pulling away from the bowl, but forged on. Also, I did substitute mini chocolate chips for the currants.
It's really wonderful. I suppose that the crunchy edges will disappear after covering the cake until tomorrow, which makes me a little sad. I'd better go eat more now.
Now that I have my pan, I suppose I'll just have to keep make this one over and over and over...
I have a little trick to keep this cake moister on the 2nd day and so forth. Wrap in plastic wrap.
You can also microwave it for a few seconds right before eating it.
Forgot to add that I used yellow raisins which I find have a better taste and texture in cakes.
Made it for my church coffee hour. Very good. A cross between a cake and brioche. It tastes w bit like a cake donut. Not very sweet so it is wonderful with lots of powdered sugar. Excellent with coffee, tea or hot chocolate. Very impressive. Will make it again for Christmas brunch. I did not have Grand Marnier so
I used some Haitian rum. I used all the 3 1/2 cups flour and baked it for 48 minutes.
I printed the recipe. I think it will be a delicious winter treat!
I tested this last night, Tom, and wanted to let you know I just loved it!! I'm heading down to the kitchen now to have some for breakfast :-)
Thank you and I am so glad you liked it. You will notice on day two the orange gets a little stronger and by day three, if there is one, it is really good and strong which is when I made French toast with it.
It was very tender last night and is a little less so today, although still very delicious based on the 3 slices I've had so far today....there will be no 3rd day here, but I can see it would be wonderful for french toast if it lasted that long.
I recently received a kugelhopf mold as a gift and would love to make this as a thank you to the gifters. It says it's nonstick, do you think butter is still necessary for the pan? It's such a different shape, I'm not sure how I would butter it in all the crevices.
I wouldn't worry about all the cracks and crevices but the butter does more than keep it from sticking. I allows the almonds to stick to the sides and it also helps in browning the cake. I would butter anyway because mine is nonstick but I have had them stick and it is a drag to bake the cake and have it come out in two halves instead of a whole cake.
Lovely-looking cake. Any reason you can't make it in a bundt pan?
I don't see why not.
This would make a great centerpiece. But making two with one sliced on a plate to the side. Thanks for sharing.
thanks and you are welcome
Oh my, that looks like a magazine photo, so beautiful! I also love yeasted cakes and breads.
thanks testkitchenette
My son saw a picture of this on the screen and said "wow, that is cool."
I am glad he likes it. How have you been Monkeymom?
great, but very busy! can't resist some contest themes, though I'm swamped with work stuff. BTW, I have to admit that I think I have the same reaction as my son to almost everything you post...
This looks wonderful and a perfect addition to the holiday table. I'll be trying it for sure.
I hope you do and I think you will really like it. BTW, been following you blog you have been posting some great stuff.
thanks thirschfeld! I enjoy your blog too. Is there a way to subscribe to it?
Wow! This looks incredible. Your family is lucky.
Thanks hardlikearmour
Gorgeous - have never seen one of these before. They have the pan for 15.99 at Amazon - eligible for free shipping too - so buy one more gadget to qualify :-)
http://www.amazon.com/SCI-Scandicrafts-Kugelhopf-9-inch-10-Cup/dp/B001D6Y1O6
I had not made one until last year and they are just so tasty, to me anyway. I have been thinking about it for about a month.
I have never made one of these yet. But when I lived in Germany most recently, a neighbor would always bring me one after his travels because I would water his plants. Sweet ones and sometimes savory ones. Looks like a pan is on my holiday wish list this year!
And drbabs, for all-clad, Le creuset and pretty much all kinds of other cookiware needs
I know! Calphalon too! And even fun foodie things like flavored salts, peppercorns, jams and teas. It's really a treasure.
Love this recipe, not a fan of raisins or currants, I'm thinking cranraisins maybe? Need to get the mold first. Thanks for sharing this.
Cranraisins would be good
This will be my first ever kugelhopf. Putting the mold onto xmas list. Keep fingers crossed.
They are fun to make and great to eat.
Just beautiful! From the cake to the plate to the mold, to the photo. Just beautiful. I've been wanting to make a kugelhopf this holiday season and love cardamom and orange. I have to leave out the nuts, but I think it will still be just great!
Thanks ChezSuzanne. No almonds required
I have Kugelhopf envy. Love cardamom and orange - one of my favorite flavor combinations.
Thanks mrslarkin. We all have scone envy here.
This brings me back to my days in Germany!!! Another show stopper.
Thanks Sagegreen. I am a huge fan of German and Austrian and Eastern European desserts. Saw a apple walnut poppyseed pastry in Saveur mag this month that looks to die for.
Should say "an"
Thanks Midge, the mold I had to break down and pay sur le table price but the cake plate was a TJMaxx special, $2.00, and it is my favorite. For now.
Gorgeous cake, and orange-cardamom is my favorite. And don't you love TJ Maxx for their housewares? I have gotten such cool stuff there at great prices.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
I can't wait to make this. My Austro-Hungrian grandmother used to make kugelhopf all the time but of course as a kid I never fully appreciated the simple, buttery richness of her cake. My question, though, is of a more decorative nature. Where did you get that wonderful cake stand?