Tuesday, November 11, 2008

Tuesdays with Dorie: Kugelhopf



Kugelhopf what?? My Kugelhopflop.

I had never heard of it before, or even seen one. Looking from Dorie's picture in her book, it's like a bread baked in a tall bundt pan. Part bread, part cake, she says, similar to a brioche. Well not mine.

Mine totally flopped! She says to use warm to the touch milk to dissolve the yeast. My milk cooled too fast and the yeast was not dissolving, it sort of gummed up. I let it warm up in the warm oven in hopes of it working and I carried on . It rose beautifully during the first rise but in the end, with almost 8 hrs of rising time plus overnight fridge time, mine was not looking so pretty. I used a regular bundt pan, and at bake time it was only about 1/2 way up the pan. It should've been all the way. I thought maybe some bake time would help it grow some, but it didn't. It darkened a little fast too. I made mine with cranberries which were nice. The final product wasn't terribly bad, we still nibbled at it.
I didn't even want to blog it, I was so discouraged with it. I even cried to my Husband who gasped when he saw it, and asked, "what's going on?" (referring to my pumpkin cheesecake I had baked earlier that week, that also flopped -not sure that will be blogged either). I figured this was a learning experience, and maybe other's can learn from my flops too, so i'm showing everyone how not to make this.

Go have a look at the other TWDers Kugelhopf, lots of others had better luck. If you'd like to try your hand at this, have a look at Yolanda's The All-Purpose Girl blog for the recipe. I wonder if anyone might know what happened? Was it my cooled off milk?

it rose nicely in the beginning...


but after 4 hrs of another rise before baking, it wasn't looking good



I have to add this in...how fitting. My home PC is junk right now, so what did I do today, I had to clean.

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11 Lovely Comments:

Jin Hooi said...

don't worry honey, u r not alone, mine turned out even worse than urs ;-)) Didn't rise at all ;-)) But i had fun making it.

Danielle said...

I had the same problem. I think the raise overnight in the fridge was what killed mine. I made it a second time and skipped the whole fridge part and it turned out just fine!

HoneyB said...

Mine flopped too! I still think I will try it again though. One more time anyway. Mine looked a lot like yours in the pan...

Andrea said...

Wow, that is an odd texture. I do think the yeast thing may have something to do with it (as in perhaps better results with osmotolerant yeast), but yours looks like the eggs and butter almost separated.
Better luck next time.

Kimberly Johnson said...

I had some similar problems with my Kugelhopf. I do not care for instructions like "warm to the touch"; I think it is the scientist in me. After my first batch I took out my thermometer to make sure I had the right temp and I proofed my yeast. The second time around was better, but by no means perfect!

Jayne said...

Sorry yours didn't go the way you expected! It still looks good. The milk shouldn't have been the problem - some breads start with cold liquid because all the mixing action heats the yeast up enough to rise - as yours did. I think for some people the rising time just took a lot longer. I was trying to make stollen a few years ago, which is a heavy holiday bread full of fruits and nuts (it's not a fruitcake, though) and I got impatient with how long it was taking to rise. I baked it too soon, and while the flavor was okay, the texture was wrong. Lesson learned. Bread will rise at its own pace; it doesn't read the books or care what the cookbook writers tell us. Better luck next time!! Keep trying! :) And good for you for posting it no matter what!

The Food Librarian said...

Sorry it didn't work out...it did start out beautifully. And please blog about the ones that don't work out - that's part of baking and life! I love to explain my disasters! Don't ask me about blueberry muffins.

pinkstripes said...

I'm sorry it didn't work out for you (also for the pumpkin cheesecake). Maybe next time?

AmyRuth said...

Don't cry... you are not alone. Mine broke in half when I inverted the pan. Oh well. It was stuck too. Chalk it up to experience and ask yourself "What did I learn?" Anyway, mine was less than perfect. There is always next week. Strong Work though. You have photos, at least.
AmyRuth

Grammy Blick said...

Thank you for sharing a flop -- it makes us feel so at home! It's one of those things that happens, and often it's the recipe, not the cook. A missing item here, an overlooked thought there. But it's all in fun!

Barbara said...

Oh, too bad! It doesn't look so bad in the picture, actually.

Mine rose just fine, but I used instant yeast and did the second rise on the "proofing" setting of my oven. (Extra heat for rising sure helps this time of year!)

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