Kugelhopf Bread

Indulge in the rich tradition of Alsatian cuisine with our exquisite Kugelhopf, a brioche bread fit for celebration. With its origins steeped in heritage, this bread is a testament to the artistry of baking. The Kugelhopf, often baked in a distinctive mold, exudes an air of festivity and joy. While the classic kugelhopf mold is favored, a metal bundt pan captures the essence just as beautifully. Whether served fresh or adhering to the cherished custom of waiting a day or two, the Kugelhopf is a delightful expression of culinary craftsmanship.

INGREDIENTS:

• 2 pounds Brioche dough
• 1/2 cup dried currants
• 1 cup Schnapps, marc, or grappa
• 1 cup dried apricots, chopped
• 3/4 cup pistachios, toasted
• 1/2 teaspoon ground cardamom
• 1 tablespoon orange blossom water
• 1/2 cup unsalted butter, melted
• 12 almonds
• 1/4 cup confectioners’ sugar

PREPARATIONS:

1. Prior to bulk fermentation, set aside 2 pounds of brioche dough.
2. A day before, soak currants in liquor in a small bowl. Let them soak overnight and then drain, reserving the soaking liquor.
3. In a wide bowl, combine soaked currants, chopped apricots, toasted pistachios, ground cardamom, and orange blossom water. Mix this mixture into the reserved brioche dough using your hands.
4. Let the dough rise at a warm room temperature (about 80°F) for approximately 2 hours.
5. Shape the risen dough into a round on a work surface. Brush a kugelhopf mold with melted butter, placing an almond in each top crease around the crown. Place the dough, seam-side up, in the mold.
6. Allow the dough to rise at a warm room temperature (about 80°F) for 1 1/2 to 2 hours.
7. Preheat the oven to 425°F.
8. Bake the kugelhopf until it turns a rich golden brown, typically around 35 to 40 minutes.
9. Gently unmold the baked kugelhopf onto a wire rack. While it’s still warm, brush it with melted butter, and dust it with some confectioners’ sugar. Additionally, brush it with the reserved soaking liquor.
10. If serving the Kugelhopf a day or two later, wrap the cooled bread and store it at room temperature. Dust with confectioners’ sugar again before serving.

YIELD:

• Makes 1 kugelhopf

SPECIAL INSTRUCTIONS:

• Soak currants in liquor a day ahead for enhanced flavor.
• Utilize a Kugelhopf mold or a bundt pan for baking.

TIPS:

• Experiment with different nuts or dried fruits for personalized variations.
• Enhance the Kugelhopf’s visual appeal by presenting it with a dusting of confectioners’ sugar.

The Kugelhopf stands as a timeless symbol of Alsatian culinary tradition—a bread that brings people together, celebrating moments large and small. Its distinctive shape, often molded into a crown, reflects the majesty of special occasions, and its taste is nothing short of enchanting.

As you savor each slice of this meticulously crafted brioche, you’re transported to a world where flavors harmonize and stories unfold. The combination of plump dried currants, luscious apricots, and the subtle crunch of toasted pistachios creates a symphony of taste and texture that dances on your palate.

The infusion of cardamom and orange blossom water awakens the senses, infusing the bread with aromatic notes that linger in memory. Each bite is a journey, an exploration of flavors that tell a tale of tradition, craftsmanship, and the joy of sharing food with loved ones.

This kugelhopf is more than mere bread; it’s a reminder of the power of food to connect hearts and souls. Whether enjoyed fresh out of the oven, its golden crust exuding warmth, or savored a day or two later as flavors deepen, the Kugelhopf invites you to partake in a heritage of flavor.

As you relish the last crumbs of this delightful bread, you become part of a story that spans generations—a story of breaking bread, forging bonds, and creating cherished memories. The Kugelhopf is an ode to tradition, an embodiment of the Alsatian spirit, and a testament to the beauty of culinary craftsmanship.