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Alan Davidson

Kugelhopf

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Kugelhopf a rich, light, delicate yeast cake, made from flour, eggs, butter, and sugar, is related to brioche, baba, and savarin. It contains raisins, and may be flavoured with lemon peel or decorated with slivered almonds.

The identifying characteristic of kugelhopf is its tall ring shape. This is derived from the mould in which it is baked, round and deep, with a central funnel, and fluted with decorative swirls. After baking, the cake is turned out and dusted with icing sugar which catches in the pattern, like newly fallen snow.

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