Kugelhof

The Great British Bake Off is a bad thing.  My Beloved keeps saying "if you want to make that . . ."  When the yeasted cake week came about, the kugelhof looked very interesting.  I know from past experience that I would have to say yeasted cakes are a favorite.  Since I have started making this kugelhof, there has been one in the house.

Kugelhof is nice by itself.  It is nice warmed with a bit of butter.  It is nice toasted or warmed with Boursin.  Boursin with garlic and herbs.  I have not tried the others.  It is just lightly sweet.  I do not have the traditional pan and my bundt pan is quite interesting so the first loaf I tried in that was yummy but very ugly.  I have been making small loafs since.  I actually made loafs for the Christmas boxes I send out.

I started with David Lebovitz recipe tweaked it.  Levain (sourdough) like normal.  I changed the fruit and changed the porportions of flavorings.  Then I tweaked the sugar glaze that you brush over it.  It is a lovely recipe without any tweaks but I like how I have changed it.

Kugelhof

Note:  adapted from David Lebovitz.  I make a small loaf or cob.

sourdough

1/2 cup flour

1/3 cup water

1/4 cup milk

1/3 cup flour

1/4 cup chopped sour cherries (1/2 cup unchopped)

3 tablespoons butter, room temperature

1 1/2 tablespoon sugar

1/4 teaspoon salt

zest of one lemon

1 teaspoon vanilla

1 large egg yolk

about 2 cups flour

1/3 cup water

1/3 cup sugar

2 teaspoons orange extract

In a large bowl, mix the sourdough, 1/3 cup water, and 1/2 cup flour.  Cover and let sit over night until it is bubbly.  Save a bit for the next bake.

Mix in the milk and 1/3 cup flour.  Mix well.  Let sit a bit to let the yeastie beasties start bubbling.

Mix in the cherries.  Mix in the butter.  Stir until most of the lumps are gone, or appear gone with the cherries in the dough.  Mix in the sugar and salt.  Mix in the lemon zest and vanilla.  Mix until the lemon looks like it is all through the dough.  Mix in the egg yolks.  Mix well enough until the egg yolks are completely incorporated.  Mix in 1 1/2 cups flour.  It should be a soft dough.  If not add another 1/2 cup flour and mix well.

Turn out the dough onto a clean surface dusted with flour.  Knead until the dough turns smooth.  Yes, there is lumps of cherries.  When the dough is kneaded smooth, put in a clean bowl and cover.  Let rise until double.  It can be a slow rise.

Line a small loaf pan with parchment paper.  When the dough has risen, shape into a small loaf and place into the pan.  Let proof about an hour or until puffy.

Bake at 350 degrees Fahrenheit for 45 minutes.  The bread will be golden and thump hollow.

In a saucepan, bring the 1/3 cup water, 1/3 cup sugar, and orange extract to a boil for one minute.  After the loaf has rested for 10 minutes, brush with the glaze.  This is enough glaze for many loaves.  I brush the loaf multiple times.  It helps with the keeping time.

It is just so yummy!

I have baked enough to share and take to the mountain next week.  I am hoping I can eat more of this then food out.