This is politically incorrect, but, if this is what the good folks in Alsace-Lorraine choose to spend their time making…they need to get out more. This week’s Tuesday with Dorie selection was Kugelhopf. It is bread, a sweet pretty bread but bread nonetheless.
To make this bread, please clear the next 87.6 hours of your schedule. You will be busy steeping, stirring, mixing, slapping and waiting (and waiting) for it to rise (but more on the rising in a moment). What do you get for your 87.6 hours of patience and perseverance? Bread. Specifically, bread that goes stale in 3.2 minutes. So, if you can’t gobble it up in one sitting? You get toast.
In my world, toast does not take two days to make. I guess I am demanding or maybe just in possession of a monster sweet tooth. If I spend this much time on a baked good, I want to taste all of those hours and little steps. It should be more than satisfying. Did I mention that this was bread?
As you can clearly see, I do not own a specialty Kugelhopf pan (and am relieved I did not purchase one). Even with the shorter bundt pan, I did not get a good rise. My dough was doing fine until that refrigeration step. It took many hours the next day to get even a little height.
As for the recipe itself, I used dried cherries and skipped the confectioner’s sugar. By that point, I could tell I would be underwhelmed and would be raiding the freezer for stored cookie dough after my bread dessert. So, I did what any person in possession of a healthy sweet tooth would do. I covered it in chocolate. (I used Dorie’s milk chocolate sauce but subbed in semi-sweet. yum)
This was my introduction and farewell to kugelhopf. Don’t misunderstand. I love bread and I love sweets. This was just too middle of the road for me. Next week we continue the month of the unknown with rice pudding. My mother has already informed me that she loves rice pudding and that I will be adding drunken raisins to mine.