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.

, German Cooking. a sweetened bread, flavored with raisins and almonds, baked in a ring-shaped mold, and usually dusted with powdered sugar before serving.

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.

Kuchen is the German word for cake, and is used in other languages as the name for several different types of sweet desserts, pastries, and gateaux. Lebkuchen. Often sold at Christmas fairs and Carnival.

The tall angular shape of the Kugelhopf inspired the American Bundt cake. Create this rich bread perfectly in an authentic, heavy cast aluminum pan. The heavy-walled pans provide superior baking, which allows baked goods to rise evenly, cook uniformly, and have finely detailed and delicious golden crusts.

They call it Gugelhupf, we call it kuglof, and in the English-speaking world it's Bundt cake. Perhaps not as exotic as panettone, kuglof is regarded as something plain and old-fashioned, something your grandma would bake. It's a rarely seen in pastry shops, cafés or restaurants.

Black Forest Cake is perhaps Germany's most well-known and most-loved cake. It consists of a chocolate cake with a filling of fresh cream and cherries soaked in Kirschwasser—a clear cherry schnapps—and decorated with cream, chocolate shavings, and cherries.

What is the oldest cake in the world? ›

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!

Fyn is famous for its brunsviger. This cake is made from soft, yeasty dough and is topped with brown sugar mixed with butter. Traditionally served warm, it's really popular and available all over the country, but of course the best is in Fyn.

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.

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.

Just remember: the less yeast, the longer the rising time (and/or the warmer the rising temperature). Start by cutting the yeast in your recipe by 50 percent and if the results are reasonable, lower the amount even more next time.

A close relative to its Christmas cousin, colomba is enjoyed for Easter. It's shaped like a dove bird, hence the name colomba, which translated to "dove" in Italian. Similar to panettone, the dough is comprised of flour, fresh eggs, butter, and natural yeast.

Stollen (German: [ˈʃtɔlən] or German: [ʃtɔln]) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread.

The 'mother yeast' gives the bread its irreplaceable texture and sweet, almost imperceptibly-tangy flavour. It also means that each bakery's panettone has its own specific flavour.

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.