For this weeks Tuesday’s With Dorie, Yolanda of The All-Purpose Girl has selected, Kugelhopf on pages 61-63 of Baking From My Home to Yours By Dorie Greenspan.
The brioche family of breads just feel so silky and sexy once all the butter has been slowly added in.
We won’t linger too long on the before shot…
Golly, I love my mixer. I also love seeing ingredients become more than the sum of their parts.
I was sent to Freedom Furniture to find some fresh cushions for the display house I work in. Low and behold- they had silicone Kuglehopf pans. It was kismet. If I walked away and didn’t buy them I would be thumbing my nose at the kitchen gods who were smiling down upon me. I am not the kind of girl to show disrespect to the kitchen gods so I bought one.
My dough had a days rest in the fridge. While it was fridge cold I stretched it out as a long snake to coil inside the mold.
I got too hungry to let this proof any further. Not sure it had too much more to give. I didn’t get too much oven spring.
This is seriously good, but like all brioche breads depends very much on the quality of your eggs and butter.
I didn’t have an opportunity to see how well this kept. I almost lost fingers with the rate my boys ate it up for breakfast. I got a great crumb structure with little gossamer like stands that made me happy.
Now go check out the TWD blogroll and check out the 300 or so other dedicated bakers.
Andrea In The Kitchen 
Wow – I only hope mine comes out as well as yours did. Of course, my husband and kids are waiting anxiously to dig it!
It looks great! Mine is cooling even as I write this. And, I did that stretchy-out thing just like you did before I put it in the pan. Now I want to see what the inside looks like.
Jum!! Looks delicious. Can’t wait to try mine, but I have to: won’t be able to bake it untill tomorrow evening!
Looks great! I loved mine.
looks gorgeous! baked up nicely in the silicone pan!
Beautiful!! I don’t think my dough looked like that after the butter was added.
Mine was such a flop.
Neat – love the shot of the crumb. Funny thing though, mine didn’t do that at all – no gluteny strands or anything. Hmm… Thank goodness for the kitchen gods – love it when they smile upon us!
Wow! Awesome job. Thanks for baking with me.
I think that the yeast may have lost a bit of its oomph with its sleep in the fridge. I have read about using special yeast with sweet breads.
I just pulled out my copy of Maggie Gleezers Artisan Baking. She writes about using osmotolerent yeast (such as SAF gold) when making the Pandoro. Perhaps even the modest 3 Tablespoons of sugar was enough to tire out the yeast a bit. Mine had 36 hours in the fridge.
I had to slowly mix in the butter over 10-12 minutes to get this result. This is so not a quick bread!
Oh I have dough envy when I see yours! Mine just did not turn out right. I definitely need to try again. I think my house was too cold or something. Yeast is finicky isn’t it? At least yours looks wonderful. Wish I had a slice right now. 🙂
Your dough was thicker than mine.
Maybe I didn’t let the gluten develop long enough.
Wow that dough looks so interesting! Your cake/bread looks very good!
it looks beautiful! love the pic of the hanging dough 🙂
So happy to see such beautiful texture to your Kugelhopf. I think you have the right idea with your silicone pan. Mine stuck all over the place. Not very pretty sight. ; ( Neat that your boys liked it.
AmyRuth