The following recipe is a part of Aparna’s We knead to bake group challenge ! I am happy that i am able to bake it nicely 🙂 as u all know i am new to baking techniques ! Thanks u so much aparna for the lovely recipes !
The Kugelhopf is typically baked in a special pan that that is round with a hole in the centre, somewhat like a bundt pan but heavier. Since it is a yeasted cake, the Kugelhopf has a dense bread-like texture and is made from a somewhat enriched dough like brioche but is not as rich. It is considered similar to a coffee cake that might be eaten for or with breakfast, or could be part of an afternoon snack with coffee.
Recipe Source &
Words source – @ aparna Balasubramaniam
Salt – as required
The best way to do this is to flatten the dough out and spread all this over the surface, fold the dough over and then knead it. This will ensure a more uniform incorporation of the “filling”. The dough will be a bit sticky, so use a scraper to help you with the kneading. Do not add more flour!