Comments on: Kugelhopf Recipe http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html Thu, 19 Jan 2012 22:10:32 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: janetan http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-3125 janetan Thu, 27 Oct 2011 09:07:01 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-3125 wow, this is interesting, i mean the texture. it is not as soft as cake and not as chewy as bread. it is so special and my mother in law like it too because it is more tasty then bread.. mmm.. my son love it when i apply butter on it..oh ya, i added some orange rind to make it more fragrant. thanks for sharing~ wow, this is interesting, i mean the texture. it is not as soft as cake and not as chewy as bread. it is so special and my mother in law like it too because it is more tasty then bread.. mmm.. my son love it when i apply butter on it..oh ya, i added some orange rind to make it more fragrant. thanks for sharing~

]]> By: janetan http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-3116 janetan Wed, 26 Oct 2011 02:55:21 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-3116 your kugelhopf mould looks interesting, because in malaysia, here got no such mould. by the way, i am very curious about the texture of this food.thanks for sharing and i'm going to make it today..wish me luck! your kugelhopf mould looks interesting, because in malaysia, here got no such mould. by the way, i am very curious about the texture of this food.thanks for sharing and i’m going to make it today..wish me luck!

]]> By: serina http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-2911 serina Sat, 17 Sep 2011 21:33:45 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-2911 i have a traditional alsace kugelhopf mold. i lost the directions for how to care for it. before first use, i'm supposed to bake the mould twice with a coat of oil. i think the temperature should be 180f, but i am uncertain. i have a traditional alsace kugelhopf mold. i lost the directions for how to care for it. before first use, i’m supposed to bake the mould twice with a coat of oil. i think the temperature should be 180f, but i am uncertain.

]]> By: Mark @ Cafe Campana http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-889 Mark @ Cafe Campana Mon, 03 May 2010 09:22:33 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-889 These moulds look very cool. I like how fluffy and light this looks. I am not sure if its a cake or bread. Well done. .-= Mark @ Cafe Campana´s last blog ..<a href="http://feedproxy.google.com/~r/CafeCampana/~3/wHEPKnSAnYo/" rel="nofollow">The Ten Commandments of the Grill – Cafe de Paris Butter</a> =-. These moulds look very cool. I like how fluffy and light this looks. I am not sure if its a cake or bread. Well done.
.-= Mark @ Cafe Campana´s last blog ..The Ten Commandments of the Grill – Cafe de Paris Butter =-.

]]> By: Chris http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-783 Chris Sun, 11 Apr 2010 07:36:15 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-783 Went on a Gourmet Safari on Saturday and tasted my first Kugelhopf from Wellington Cakes in Bondi. It was a chocolate version where the chocolate was swirled with the pastry/cake. Loved it as it was not too sweet and the chocolate not too strong. Went on a Gourmet Safari on Saturday and tasted my first Kugelhopf from Wellington Cakes in Bondi. It was a chocolate version where the chocolate was swirled with the pastry/cake. Loved it as it was not too sweet and the chocolate not too strong.

]]> By: SydneyCider http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-592 SydneyCider Fri, 12 Feb 2010 02:26:58 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-592 Hi Viktor. Thanks for the recipe and great photos. I wish I could understand slovak :) Hi Viktor. Thanks for the recipe and great photos. I wish I could understand slovak :)

]]> By: Viktor http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-584 Viktor Tue, 09 Feb 2010 11:05:12 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-584 oh, I forgot to paste images to my recipe http://www.delikatesy.sk/255/povodne-lokalne/kam-zmizol-kuglof/ (sorry, site in Slovak language) oh, I forgot to paste images to my recipe http://www.delikatesy.sk/255/povodne-lokalne/kam-zmizol-kuglof/ (sorry, site in Slovak language)

]]> By: Viktor http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-583 Viktor Tue, 09 Feb 2010 11:04:08 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-583 Kuglóf ("bábovka" in my language) is a common cake also in my country - Slovakia. There are many diferent recipes. I see, you are using the one with yeast. Nice one!<br />I use this old recipe from Bratislava (Presburg): 5 eggs, 6 large spoons of sugar, 1dcl sour cream (or creme fraiche), 125g flour, cherries, cinamon, star anise, butter and flour for greasing the mold.<br />Beat the egg yolks together with sugar. When smooth, add creme fraiche. Next add flour. Beat egg whiteswith a tiny little bit of salt into hard peaks. Half the desseded cherries, cover them in cinamon and star-anise powder. Put half of the cherries into the mixture. Gently mix in the egg whites. Grease the kuglof mold with butter and dust with flour. Pour in the dough. After that,add the rest of the cherries on the top of the dough. Bake for about 45mins at 180C.<br />Best with coffee, it used to be a typical breakfast cake in Slovak cafes... It was the first cake my mum taught me. Kuglóf ("bábovka" in my language) is a common cake also in my country – Slovakia. There are many diferent recipes. I see, you are using the one with yeast. Nice one!
I use this old recipe from Bratislava (Presburg): 5 eggs, 6 large spoons of sugar, 1dcl sour cream (or creme fraiche), 125g flour, cherries, cinamon, star anise, butter and flour for greasing the mold.
Beat the egg yolks together with sugar. When smooth, add creme fraiche. Next add flour. Beat egg whiteswith a tiny little bit of salt into hard peaks. Half the desseded cherries, cover them in cinamon and star-anise powder. Put half of the cherries into the mixture. Gently mix in the egg whites. Grease the kuglof mold with butter and dust with flour. Pour in the dough. After that,add the rest of the cherries on the top of the dough. Bake for about 45mins at 180C.
Best with coffee, it used to be a typical breakfast cake in Slovak cafes… It was the first cake my mum taught me.

]]> By: SydneyCider http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-578 SydneyCider Fri, 05 Feb 2010 11:34:51 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-578 Helen - thanks for reading :) they are beautiful aren't they! <br /><br />Jouamana - I used all purpose flour and it turned out great. Bamberg is my city of dreams. Have a look at the foraging expedition I had there. It was stunning: http://www.thefoodblog.com.au/2009/08/foraging-babmberg.html Helen – thanks for reading :) they are beautiful aren't they!

Jouamana – I used all purpose flour and it turned out great. Bamberg is my city of dreams. Have a look at the foraging expedition I had there. It was stunning: http://www.thefoodblog.com.au/2009/08/foraging-babmberg.html

]]> By: Taste of Beirut http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-577 Taste of Beirut Thu, 04 Feb 2010 04:31:29 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-577 /cecinestpasungateau.1s.fr/<br />I read this site a lot and get inspired and i thought of you when he talked about the K at ladurée in paris as being the best, and he says it is because of the ceramic molds they use! /cecinestpasungateau.1s.fr/
I read this site a lot and get inspired and i thought of you when he talked about the K at ladurée in paris as being the best, and he says it is because of the ceramic molds they use!

]]> By: tasteofbeirut http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-575 tasteofbeirut Wed, 03 Feb 2010 03:19:45 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-575 I love the photo of the K cake and the molds! I am a (small) collector of cookie molds. I was wondering what type of flour did you use specifically?<br />BRead, all-purpose, unbleached, etc?<br />That photo of that charming town in Germany reminded me of a town in France called Moret-sur-Loing, with a river running through it like that one and a castle with a dungeon ; we used to live nearby. I love the photo of the K cake and the molds! I am a (small) collector of cookie molds. I was wondering what type of flour did you use specifically?
BRead, all-purpose, unbleached, etc?
That photo of that charming town in Germany reminded me of a town in France called Moret-sur-Loing, with a river running through it like that one and a castle with a dungeon ; we used to live nearby.

]]> By: Helen (Grab Your Fork) http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html/comment-page-1#comment-572 Helen (Grab Your Fork) Tue, 02 Feb 2010 11:35:05 +0000 http://thefoodblog.com.au/2010/02/kugelhopf-recipe.html#comment-572 Such pretty molds, and oh, how funny how one minute you had none, the next you had two! Such pretty molds, and oh, how funny how one minute you had none, the next you had two!

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