Anna Bakes Amazing Double Glazed Kugelhopf!
Vložit
- čas přidán 2. 01. 2020
- Double Glazed Kugelhopf is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below for the best kugelhopf experience ever!
Subscribe for more video recipes: goo.gl/MJV4af
Recipe
Makes 1 Kugelopf
Serves 20
Ingredients
Dough
2/3 cup (100 g) raisins
1/3 cup (45 g) dried cherries
1 ½ Tbsp (22 mL) apple juice or orange juice
3 ¼ cups (490 g) bread flour
1/3 cup (60 g) sugar
1 ¾ tsp (5 g) instant dry yeast
½ tsp (3 g) salt
¾ cup + 2 T (200 mL) 2% milk, heated to lukewarm
1 large eggs, at room temperature
1 large egg yolk
2/3 cup (150 g) unsalted butter at room temperature, cut into pieces
12-20 whole blanched almonds
Hot Glaze
¾ cup (150 g) granulated sugar
¼ cup (60 mL) water
¼ tsp (1 mL) vanilla or almond extract
Directions
1. Soak the raisins and dried cherries with the apple (or orange) juice while preparing the dough.
2. Stir the flour, sugar, yeast and salt by hand in the bowl of a stand mixer fitted with the hook attachment. Add the milk and eggs and mix on low speed until most of the flour has been incorporated, then add the butter a few pieces at a time. Increase the speed by one level and knead the dough for about 5 minutes, until it becomes smooth and elastic. Add the soaked fruit (and any excess juice and mix again until the fruit has worked in (you may have to pull the dough from the hook once or twice to better blend the fruit in. Place the dough in a clean, ungreased bowl, cover the bowl with plastic wrap and leave on the counter to rise until doubled, about 90 minutes, punching it down once halfway.
3. Grease a Kugelopf pan or 10-12 cup (2.5-3L) bundt pan. Arrange the blanched almonds in a nice pattern at the base of the pan (often there are divots where the almonds fit in.) Turn the dough out onto a flour-dusted work surface and shape the dough into a smooth boule (round ball), adding floured to your hands and the work surface as needed. Use your fingers to press a hole in the centre and stretch it enough that it fits into the Kugelopf or bundt pan. Cover this with a tea towel and let rise until it comes two-thirds up the pan, about an hour.
4. Preheat the oven to 350 F (180 C). Bake the Kugelopf for about 45 minutes, until a rich golden brown on the surface. While the Kugelopf is baking, prepare the hot glaze. Bring the sugar and water to a full boil, and stir until the sugar has dissolved. Remove this from the heat and stir in the vanilla or almond extract. Keep the glaze warm to use.
5. As soon as the Kugelopf comes out of the oven, turn it out of the pan onto a cooling rack set over a baking tray. Spoon the hot glaze over the Kugelopf, getting it to fully cover the bread - you can also use a brush to dip and brush the glaze in hard-to-reach places. Allow the Kugelopf to cool completely.
The Kugelopf is best served within a day of baking.
Shop Anna Olson Cookbooks:
lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: / chefannaolson
Twitter: / olson_anna
Facebook: / chefannaolson
Instagram: / chefannaolson
Anna's Official Website: annaolson.ca
Follow Oh Yum on...
Facebook: / ohyumfood
Instagram: / ohyumfood
Pinterest: / ohyumfood
Twitter: / ohyum_food
Official Oh Yum Website: ohyum.tv
#OhYum - Jak na to + styl
Gugelhupf, I have baked it a lot, but never with dried cherry, cannot wait to try! Your channel is amazing!
Se ve delicioso ..... muchas gracias Anna, procuraré hacerlo pronto.....saludos y bendiciones 😘❤️🙌🏻
I love how easy and simple these recipes are
Thank you!
It's tremendous!!! Thank you very much!
This is one of my Favorite Baking Channel❤️❤️❤️😊
Thank you Erika!
the whole preparation and editing video camera angle shots are satisfying....very impressive
Your baking always awesome 👍👍
😋 looks delicious, definitely will make this recipe, 🙌 thank you Anna
Great to hear, thank you Tracey!
This is my ALL time favourite Holiday cake, that is for sure 💕💕
Glad you enjoyed the video! :)
I really really love your smile everytime I watched you in youtube or in TV..
Thank you for always sharing your talent and knowledge to us...You are truly Amazing chef ever...
Thank you!
Anna, that looks so amazing! I'll be trying this one for sure! By the way, I made your Blue Ribbon apple pie for Christmas, so, so, delicious!! Thanks so much! ❤🙏😊
Great to hear about the Apple Pie!
Happy New year belovedI love this will try it.
Great to hear Rhonda! Please let us know how it turns out!
It reminds of a Pandoro bread, just the shape of it
Happy New Year. This looks really nice and something I think i'm going to try at Easter, maybe with a lemon glaze icing? I have an Aunt who lives in Switzerland and the last time I went over we baked a Kugelhopf cake from a recipe that was handed down from her husbands mother who was German. Very nice and this recipe reminded me of that. Have you tried Ciambella, which is an Italian yogurt cake, I made this for Christmas morning along with your cinnamon fruit twists. Both went down very well and I had alot of compliments 🙂 Thank you
Happy new year Anna. Looks scrumptious
Happy New Year!
Happy newyear Anna...my beautiful chef..love you ..
Happy New Year!
Yum Anna...looks so yummy...I love dried fruit in my recipe!
Thank you Mike!
absolutely love it gorgios
Possibly the most aptly named CZcams chanel....every recipe I go "Oh YUM"
Anna you’re amazing! 🇨🇦❤️🙏🏻🌹
Thank you!
happy new year Anna 🎄🎄🎅🎅⛄⛄⛄🎉🎉❄❄❄❄❄❄ i love all of your recieps
Thank you Marina! Happy New Year to you!
That’s so good Anna.Want to make one soon.What would be a good substitute for eggs in this recipe
Happy New Year Anna, that looks Gorgeous!!!
Thank you, and happy new year!
It's just what I nead for a christmas,an orthodox christmas.Greeatings from Serbia.
Glad to hear this recipe will be useful for you! :)
Wow!
Your double glazed kugelhopf in all it's glory is gorgeous...
You in the other hand is gloriously gorgeous, sorry mr.spouse it is what it is, she is really adorable & a great cook as well...
I made the lemon meringue pie on Wednesday. The best ever yummy
Great to hear Carol! Glad it turned out well for you! :)
Wow i imagine how is it tasty and delicions. Mmm you make me hungry but thanks for recepi
You're welcome! Thanks for watching!
Looks delicious 😋😋😋👍💐
Thank you!
Hi Anna looks like a panettone when you cut it. Great as French toast with leftovers
My mother grew up in Alsace and her grandmother used to serve her this delicious Kugelhopf. I have tried numerous recipes for it and yours by far is the easiest. Question, are the conversions from cup to grams and ml correct?
Your channel is always good.
Thank you!
Hi Anna☺️. Thank you for sharing. May I ask if we need to reach window plane stage when you says “knead for 5 minutes until smooth and elastic”?
Thank you Anna. I’ve been dying to get hold of this recipe. I always found this intimidating to make. I need to get hold of a good pan to make this, keep my fingers crossed. You make it look so easy to make.
Don't be afraid of the recipe! You can do it!
Dear Anna, where can I purchase that impressive mold? And btw, I love your videos and this one was excellent!
Hello Anna! Thanks a lot for the amazing recipe! I have a question please; i was trying to divide the ingredients amount by half because i wanted to make a half serving size, however i forgot to also divide the amount of egg, and i ended up putting the same amount ( 1 egg and 1 yolk), how will this mistake affect the outcome?
Awesome
Very true! :)
Wow..That raisin turned back into a grape☺️
😄😄😄
Would you make a Pannettone in a similar way?
yummmm!
*Oh yummmm! :)
ممتاز.........
Love your baking style❤️❤️i just want to meet you once in my life.and 1st view and 1st like.❤️
Thank you Vinita! Anna is always traveling so you might get the chance one day!
Welcome anna i am waiting ❤️❤️
I follow your recipes right from the beginning and I have tried one or two but my baking recipes don't however turn out well. Can we bake without eggs? Can you tell it's replacement? And what is cake and pastry flour do we get it? I am a begginer at baking. Any tips...
Amazing! I Love your Videos . It’s called guglhupf though :)
It's my first time seeing this dessert! It looks really amazing!
Greetings from a small baking & cooking youtuber!
Thank you for stopping by!
New for me!
Those are always the best recipes!
Could I substitute choc chips/nuts for the fruit? 🥺 (we have some raisin aversion here )
En español gracias
Sounds like something Olaf would wanna eat 😆
Sure, why not? :)
Chef Anna you're so gorgeous 💗❤️💜💙💚🍒🥐🥖🍩🎂
And a great baker too 😍😘😄
Thank you!
Try it val
THAT KUGELHOPF TIN IS SO PRETTY. WHAT'S THE BRAND PLEASE
Love your videos Anna!
Loads of love from India ❤🔥😘
Thank you Andrea!
Dear Anna, my grand ma was from Alsace and she gave me her recipe of the Kugelhopf. She told me to let the yeast rise a little before adding the butter and the eggs; she doesn't soak the raisins; she uses plain almonds and just sprinkle the cake with confectionary sugar at the end. Actually, I don't see the interest of glazing the cake. Thanks for your smiling energy
Your Grandmother's version sounds delicious as well!
Hey Anna. First up nice recipes 😊🙏🏽 wanna ask if you have german roots?🤔
Eastern european yes, German no.
🤩🤩🤩
😊
I love watching her eat it atthe end- is that weird?😂
Nah. :)
👍😍😍😍
😀
❤❤❤❤👍👍👍👍👍👍👌👌👌👌👌👌😘😘😘😘
*gugelhupf
Hnybdgr Llots Both spellings are fine depending on what country or region you’re from.
Take care always...😍😇😉
.
Raisins 😷
Dried cherries ☠️
Apple juice 🌩️
Bread flour 👽
Sugar 👍
Yeast 🥬
Salt 🌞
Milk 🥵
Egg yolk 🐪
Butter 🦗
Blanched almonds 🦒
Bake the khugalif dough for about 45 minutes 🙈
Sugar 🐔
Water 😰
Vanilla extract 🤖
Butter makes all the difference
5gms yeast enough for such a rich sweet dough ? I doubt
I was thinking the same. Normally if I'm making a batch of dough this big I'd need two sachets of yeast....
@@lynchpinthescriptdoctor8803 True
There are differences between the recipe printed here and on her website. On her site, the recipe calls for more flour, yeast, milk and butter, 2 whole eggs and includes a cold milk glaze.
Tried it yesterday, easy to make and quite nutritious. Yet, it lacks taste - apart from the outer glazed part but , most importantly, has a strong yeast smell that will not go away even when the cake cools. Maybe some orange juice or the addition of a bit of liquor in the mix could help. Not my fave cake
Feel free to play with the recipe!
Looks like a panettone
Make it without egg....❤ from india
You soak raisins in rum, it Austrian recepe.
Nope. It is not very good. 😨 It is more like sweet bread than kugelhopf.