Kugelhopf I’ve been making kugelhopf/gugelhopf for years. It’s an enriched leavened dough, like a plain brioche or pannetone, always made in a ring shaped (toroidal) mould. I like it as a simple, but rather different, type of coffee cake.
From Saveur.
85g raisins 2 tbs kirsch 80g + 330g bread flour 7g dried yeast 240ml milk 16g caster sugar - maybe more? 6g salt (linked recipe says 18g, seems a lot!
Brioche This recipe is adapted from Richard Bertinet’s recipe in Crust. The shopping list is very attractive in its simplicity: 500g flour, 1 250g block of butter and six eggs (plus a little sugar, yeast and salt).
Start around 6-7pm, to bake the next morning in time for lunch.
500g strong white flour 50g caster sugar 1 sachet (7g) yeast 10g salt 350g eggs (== 6 large, approx) Mix dry ingredients, then add eggs and combine well.
No knead bread 400g flour, plain or bread (3 cups) 8g / 1.25 tsp salt 1g / 0.25 tsp yeast 300g water (1 1/3 cups) 75% hydration Mix, allow to rest/rise for 12-18 hrs; it will be ready when the surface has small bubbles.
Turn out and fold a couple of times, then cover and rest for 15 minutes. Shape into a ball and transfer to a well floured tea towel and cover with another tea towel (or just fold over your original tea towel if it is large enough), prove for 1 - 2 hrs.
Basic bread Making bread is hard; making bread is easy. A lot of that is because making bread requires both exact attention to detail, and experience to recognise the condition of your dough. All of which means that you are going to fail a lot: at first. So as to minimise this, I’m going to try to describe a basic bread recipe that should work, with minimal opportunity to fail.
400g bread flour 85g raisins (0.5 cup) 50g walnuts (0.5 cup) 8g salt (1.25 tsp) 2g cinnamon (0.75 tsp) 2g yeast (0.5 tsp) pinch black pepper 350g water (1.5 cups) Mix. Rise for 12-18 hours.
Shape and dust. Prove 1-2 hours.
Bake in cast iron pot at 250C/475F for 30 mins covered, plus an extra 15-30 mins until deep chestnut colour.