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.

The Gugelhupf originated in Alsace, France which borders Germany and Switzerland. This being the place of origin one today can see it still holds significant popularity in the region. This cake dates back to the early 16^th century.

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.

(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.

Panettone tends to be a little more expensive than most other baked goods, mainly due to the amount of time that goes into making each one. A traditional panettone is usually a lengthy procedure, however, a cheap mass-produced alternative will take shortcuts in the baking process which will be reflected in its taste.

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.

A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.

called a Bundt pan, a ring shaped pan with fluted sided, originally created to prepare German Kugelhopf cake.

Linzer Torte is the world's oldest known cake and is named after the Austrian city of Linz. It has been documented as early as 1696. Its oldest recipe is listed in a 300-year-old cookbook!

What is the most famous cake in German? ›

Bienenstich is one of the most beloved German cakes that evokes childhood memories for many people. True, this German classic is neither a quick nor super easy cake to bake with its yeasted dough base, topped with a caramelized almond crust, and filled with creamy pudding made from scratch.

German chocolate cake, trimmed with coconut and pecan icing, does not originate from Germany. The rich dessert is credited to a Texas homemaker who sent her recipe to a Dallas newspaper in 1957.

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.

Savvy bakers regard fresh yeast as the best over its dry counterpart. There is, however, a high chance that it will go bad if it is not stored correctly. While freezing the yeast will make it last longer, if it is not stored under the right conditions before that, it may turn bad or dry out.

These two types of yeast are interchangeable in recipes, but remember that you need to use twice as much fresh yeast (by weight) than dry. Therefore, if a recipe asks for 7g dried yeast you will need to use 14g of fresh or compressed yeast and vice versa.

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.

Pandoro: The Scent of Tradition. 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.

Panettone is widely available in South America, including in Argentina, Brazil, Chile (see: pan de Pascua), Ecuador, Colombia, Uruguay, Venezuela, Bolivia, Paraguay and Peru. It is known in Spanish as panetón or pan dulce, and as panetone in Brazilian Portuguese.