If you read my previous post about Kugelhopf you already know it’s a 15th century Austrian yeast-raised cake that’s not really cake but not really a bread either and somewhere in between in texture and flavor. Or maybe I wrote that post poorly. Well, mommyPrimate got a gift card to Sur la Table and bought a really beautiful “bundt” pan that looks a bit more like a kugelhopf mold to me, so I decided to have a second go at it. I got the recipe once again from Epicurious but somehow I got the magic right a little better this time.
When I made the dough this time, I don’t think I got the milk quite as hot. I may have had a little bit of a yeast die-off last time from too-hot liquid ingredients. I also put blobs in the pan (which I sprayed with coconut oil and floured pretty aggressively) by hand instead of dropping it in like a comforter in a washing machine. Once the blobs were in, I aggressively smoothed out the dough with a lubed up spatula (Lubed Up Spatula, by the way, is the name of my new band.) I let it rise for two hours.
After a two hour prove it looked like this. BAM. I credit the success of this prove to my lucky tea towel that has my daughter’s name on it. There is no other secret to my success. So, now that the dough had risen, I tossed it in a 400 degree F oven for 15 minutes, slid some foil on top, and let it go another 20 minutes. It was soft and bounced back when I touched it with my finger, and a wooden skewer inserted came out clean.
After about 3 minutes or so I tipped it out of the pan and it came out cleanly. No idea how that actually happened. I credit dumb luck, the lucky tea towel, and the liberal application of coconut oil and flour on the pan. Now, while this beautiful beast cools down a little, I’ll tell you about why it’s a Weihnachts Kugelhopf instead of just a Kugelhopf.
Basically, we didn’t have a bunch of sultanas lying around, but we DID have a bunch of fresh cranberries. And oranges. So I tossed in whole fresh cranberries while it was mixing, and flavored it with orange zest. Cranberry and orange is about as wintry of a flavor combination as I can come up with. Christmas is in two weeks. BOOOOM! Weihnachts Kugelhopf. I bet your mind is BLOWN right now.
Now, to decorate this beautiful lady of a cake, I candied fresh cranberries and mandarin orange slices by boiling them in simple syrup for about an hour and cooling them in the fridge. I dusted the cake with icing sugar, then creatively placed the candied fruits in the crevasses. This may very well be the most spectacular baked good I’ve ever brought into this world, AND I WILL TAKE IT RIGHT BACK OUT.
The texture of this kugelhopf came out MUCH more pleasantly than the last one I baked. It’s similar to what you would expect if an angel food cake and a brioche had a baby. It’s soft, light, spongy, but not too sweet. It’s wonderful, and its rightful place is at breakfast, I think.
If you’d like to try to bake one of these, use the recipe I linked above, and swap out the raisins with fresh cranberries. Your taste buds will thank you.