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.

The Bundt pan's origins date back hundreds of years to a European bread pan called a Kugelhopf mould. The simple elegance and deliciousness of Bundt cakes cannot be replicated with any other dessert, and our heavyweight cast aluminium pans help achieve memorably tasty results every time you bake.

Schwarzwälder Kirschtorte is Germany's most famous dessert. It's also known as Black Forrest Cake.

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.

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.

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.

What is the oldest cake in the world? ›

The world's oldest known cake, baked during the reign of Pepi II in Egypt between BCE 2251 and 2157. Alimentarium, Vevey, Switzerland. The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens.

The Danish Dream Cake is aptly named because those who try it often say it tastes like a dream. No doubt that is why it became one of the most famous cakes in all of Denmark.

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.

Two of fruitcake's closest relatives are especially beloved this time of year: Italian panettone and German stollen. The first hails from Milan and the latter is a culinary symbol of Dresden, but you'll find fine examples of both in Denver's western suburbs, of all places.

The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate.

Bakers from Los Gatos, California, to Pittsburgh say that's exactly why they're so obsessed with the high-maintenance dough: No bread is more difficult, or more rewarding, to get right. A great panettone can be pulled apart with almost no effort into so many long, diaphanous strands that dissolve on the tongue.