Like most members of Tuesdays with Dorie I took one look at this week's recipe for Kugelhopf, selected by Yolanda of The All-Purpose Girl, and wished I had a Kugelhopf pan. I even thought about going out and buying one- but I wanted to be sure that I liked the recipe first- I mean if it was awful then what would I do with the pan? Well, problem solved, I made the Kugelhopf in a bundt pan and it turned out very very ugly and very very delicious! So now I have to buy a Kugelhopf pan because this pastry is too good to be ugly! So if anyone wants to buy me an early Christmas present click here. Nah, actually, I still feel kind of guilty owning a cake pan meant for baking one specific type of item!
A kugelhopf is a cake that comes from the Alsace region of France- it tastes remarkably similar to brioche (probably why I loved it). Now, I think I loved the cake because I was expecting it to taste like brioche (like Dorie mentioned) not a sweet cake with a fine crumb- it is really more like a very buttery tasting bread. It is definitely best straight out of the oven brushed with melted butter and sprinkled with sugar. But if you want to serve it for breakfast, like I did, you'll have to get up at 3:30 am, like I did, to take the dough out of the refridgerator and let it rise in the cake pan for two to three hours. It was easy for me to get up that early, because a special little friend of mine, Miss Helen Mae, is having a smidge of trouble staying asleep during the night these days- so, happily, I was up at 3:30 am.
This morning (even though I had wrapped the leftover half of the cake in tin foil) it was quite dry. But this my friends was no sad discovery. Not at all! It meant Kugelhopf french toast for breakfast!