Tuesday, November 11, 2008

TWD - Kugelhopf

This weeks TWD selection comes from Yolanda of The All-Purpose Girl and she chose the Kugelhopf on pages 61-63. As I scanned the ingredients list my very first thought was "yeast? Ummm ... no can do." Yeast is not my friend. As a matter fact, I would even go so far to say that yeast is my Kitchen Kryptonite and quite frankly, I think the yeast is in cahoots with the layer cake and they are determined to drive me from the kitchen. I put away my copy of "Baking: From My Home to Yours" and walked away. I'll just catch up with the TWD folks next week.



Fortunately (or not), I cannot resist a challenge, so by Friday afternoon I was back in the kitchen ready to go. I started on Saturday morning but by Saturday afternoon I couldn't get even one single rise out of that doughy mess in my bowl. I reread the recipe, googled, and tried again. The second time around, I started by using my thermometer to make sure the milk was the proper temperature and I proofed the yeast to make sure it was still fresh. Everything checked out A-OK and I actually got the bugger to rise this time. As directed I put it in the refrigerator and got two more rises out of the dough. I let it rest overnight but when I took it out Sunday morning, the dough was very stiff and went into my bundt pan in three separate pieces.



Much to my surprise and delight, the dough rose in the pan!



The portion of the dough that is visible in the top right of the above picture was kind of deformed and even during baking that part of the dough didn't rise. None the less, I could smell victory over the yeast! I can assure that the sweet scent victory made my house smell fabulous when my kugelhopf was baking. I couldn't wait to dig in to this baby! Seriously, I was salivating - I love the smell of baking bread.

Following the rest of the directions, I brushed the kugelhopf with melted butter, sprinkled it with sugar, dusted with confectioners sugar, and ate it the same day. Just kidding, I only ate half of it on Sunday. Seriously, it was that good. Nearly half.


In the cookbook, Dorie warns that this cake is best eaten the same day that it is prepared or else it will go stale. She suggests that stale slices of kugelhopf should be toasted and served with jam. Really? Stale bread makes me think of french toast. Mmmmmm ..... french toast. So I cut up the remaining quarter, I mean half, of my kugelhopf, and made french toast Monday morning. Seriously. To the untrained eye, it would appear that my french toast is covered in giant pats of butter, but you know what they say - the camera adds ten pounds. Seriously. I would never eat that much butter on tiny pieces of bread. That would be wrong.

So, at the end of the day I would definitely make this recipe again. The kugelhopf tasted fantastic and I am so glad that I tried it. Now that I conquered the yeast, bring on the layer cakes! Seriously, check back tomorrow because I made a chocolate cake. Don't forget to check out the other TWD bakers!

32 comments:

pinkstripes said...

Your kugelhopf looks gorgeous. I think this would make the perfect French toast, unfortunately mine is all gone...I took it to work today.

Mevrouw Cupcake said...

Yeah, for triumphing over your fear of yeast! I overcame mine last year and I've been a happy baker ever since! Btw, kugelhopf French toast is genius! My mouth is watering!

Sabrina said...

Very Nice job!!! I know how you feel about working with yeast!!! UGH! But wow... you conquered and WON!!!!!

Audrey said...

Oooh...I was thinking of bread pudding but French toast would be even better! It looks wonderful both ways.

April said...

Excellent job! The french toast looks delicious too.

Cristine said...

It looks so good! Great job for working with the yeast!

I wasn't going to make this recipe again, but I can't resist the idea of making french toast with it! :)

Candy said...

Ah French Toast...give me an idea for breakfast! Look great.

Di said...

I'm glad that you were able to conquer your fear of yeast. =) Your kugelhopf looks terrific, and the cup and saucer are gorgeous.

bakingwiththeboys said...

What is it about those layer cakes. I always blame my lopsided ones on the kids. Your kugelhopf, however, looks great. French toast was the perfect idea for the stale bread.

n.o.e said...

Oh a success story, and what a success you have! You got perfect rises from the yeast and look at the crumb!! It would make a great french toast, but we will not have any left over. My husband is going to have the rest after dinner tonight, toasted if necessary.
Nancy

chocolatechic said...

I plan on using mine as french toast too.

Yours look great.

Joy said...

Your kugelhopf and french toast look amazing! I think we might be having french toast for dinner :)

dharmagirl said...

Oh wow, French Toast! That's a most excellent idea. Thanks for the inspiration:)

margot said...

Thanks for stopping by my blog. Your kugelhopf looks great! This recipe totally got me over my fear of yeast bread, too.

Amber said...

I too was planning on french toast but I keep toasting it with butter, we will see. I have never been a fan of yeast either, it is sort of a 50/50 deal, maybe it will rise maybe not, but this worked it just took too long. And no that is not too much butter, it is perfect. Great job.

happytummy said...

I'm so glad you changed your mind and made the Kugelhopf--it looks lovely. And using the bread for French toast--brilliant!

CB said...

Props for conquering your yeast fear! Now I am regretting giving my kugelhopf away b/c your french toast adaptation looks yummy!
Clara @ iheartfood4thought

Kayte said...

Gorgeous photos of very pretty and delicious looking food. My guys ate the whole thing so fast I did not get time to toast it or make it into french toast or bread pudding or anything...it was that good! We are going to have another go around this weekend. Yours looks fabulous...very nice job. And, we are all very proud of you for trying until you did succeed.

Fit Chick said...

So glad you enjoyed this recipe, ane french toast is a great idea. No, the pats of butter don't seem too large to me, LOL.

Jess said...

Ooh, French toast! I wish I'd had some left over to try that. I bet a bread pudding would work well too. Nice job facing your fear of yeast!

Natashya said...

I am glad it all worked out in the end. It does look lovely.
Thermometers are very handy - especially for yeast!

Melissa said...

Your kugelhopf looks fantastic. And I bet that french toast was to die for... with or without all the butter!

Liliana said...

I hear you about the yeast! I have the same feeling whenever we have a recipe that requires yeast.

Your Kugelhopf came out great. I like the idea of French toast! Have to try it next time.

Eunice said...

Oh my I love the picture of it sprinkled with icing sugar! Fantastic Job!

Rebecca said...

Mmmm, these did smell great in the oven. The smell of VICTORY!

Liz said...

Okay, you are officially a genius. I think I would have liked the kugelhopf 200% more if it was dunked in custard and cooked like french toast. It almost makes me want to try it again!

Molly Loves Paris said...

Your gugelhopf looks terrific, and I'd say that now that you've conquered one of the more difficult yeast recipes, you should find the majority of them rather easy.

Barbara said...

Good work! Your French toast looks lovely. My husband would approve of the butter pats completely--but then, he thinks butterfat is one of the major food groups.

Jules Someone said...

Beautiful. And what's a little butter between friends.

Matt said...

I'm glad yours worked out. Using it for French toast was an inspired thought!

Jaime said...

you got a very beautiful crumb! great idea to make it into french toast :)

Lynnylu said...

Beautiful photos! I've been using yeast for years now and feel really comfortable with it. You'll get hooked once you take the plunge. Great job!