This week’s TWD recipe was an unusual one: kugelhopf. Sounds German, but it’s not (at least, not technically). Dorie tells us it comes from Alsace, in eastern France (but on the German border!).
We were going to a party on Election Night, and I was supposed to take food that represented the home cities/states of the candidates. Chicago was easy: Peter Reinhart’s deep-dish pizza. But Delaware proved tougher. And then I worked it out: The du Pont family was a huge influence in the development of Delaware, and where were they from? Bien sur!
So I made it for the party â€” we didn’t need all that quickly staling bread around here just for us.
It was pretty easy to make, but it did rise slowly. At one point I was worried it wouldn’t come out of the oven in time, but all was well. I loved the finishing touches: brushing the loaf with lots of butter, then sprinkling it with sugar. The sugar melted to form a lovely, very thin crust.
Right before I served it, a couple of hours later, I sprinkled it with confectioner’s sugar.
I had one bite of Husband’s piece, after I photographed it. When I came back into the kitchen 10 minutes later, the whole loaf was gone.
Guess people liked it.
I don’t really have much of an opinion, considering that I had just one bite. So I polled the family, all of whom scored slices of their own:
Husband: It was a good sweet bread. Not that memorable.
#1 Son: I was expecting something with more flavor. I was expecting something more cakey, and because of that, my impression was negative, but as bread, it was good.
#2 Son: I didn’t think it would be like cake, so I loved it. I liked the raisins.
It was basically a sweet challah, but not sweet enough for me. I like my bread to be bread and my cake to be cake, and this was really a cross between the two.