https://youlookfab.com/welookfab/topic/any-swissaustrianalsatian-bakers-out-there Style Advice for Fashion Lovers en-US Thu, 23 Apr 2026 01:08:56 +0000 http://bbpress.org/?v=1.0.2 q https://youlookfab.com/welookfab/search.php https://youlookfab.com/welookfab/topic/any-swissaustrianalsatian-bakers-out-there#post-1669818 Mon, 30 May 2016 23:06:02 +0000 Mochi 1669818@https://youlookfab.com/welookfab/ <p>Awesome! I love Saveur recipes and articles. Thanks for the heads-up, SandyG.&nbsp; </p> https://youlookfab.com/welookfab/topic/any-swissaustrianalsatian-bakers-out-there#post-1669812 Mon, 30 May 2016 22:53:18 +0000 SandyG 1669812@https://youlookfab.com/welookfab/ <p>The May issue of Saveur (the France issue) has an article and recipe. It's "The Kugelhopf of Christine Ferber" &nbsp;Two pages of yummy writing and and illustration.</p> https://youlookfab.com/welookfab/topic/any-swissaustrianalsatian-bakers-out-there#post-1669263 Sun, 29 May 2016 17:48:17 +0000 Elle 1669263@https://youlookfab.com/welookfab/ <p>I'm not European but I've used similar kugelhopf pans for many bundt or pound cake recipes. &nbsp;I agree with the advice to grease and flour really well - I use melted butter and a pastry brush. &nbsp;To unmold, I only let it cool for 15-20 minutes, use a rubber spatula around the edges, and then put it upside down over a baking rack. &nbsp;If it doesn't come out easily the first time, I keep trying every 10 minutes or so. This pan will bump up the presentation enormously. &nbsp;Glad you are keeping. </p> https://youlookfab.com/welookfab/topic/any-swissaustrianalsatian-bakers-out-there#post-1669257 Sun, 29 May 2016 17:25:56 +0000 Mochi 1669257@https://youlookfab.com/welookfab/ <p>Thanks, all! The mold was well-priced, and more importantly I have a place to store it in my pantry (next to Herr Bundt's pan, heh).&nbsp;</p> <p>Thanks for the tip, SandyG. It would be horrible to tear the nice cake...especially since you can't hide this one under frosting. :)&nbsp;</p> <p>Great idea, carter. I also saw a really awesome looking recipe for one with prunes and Armagnac. Sounds like a Thanksgiving or Christmas indulgence.&nbsp;</p> <p>I had read that the traditional molds are ceramic and impart a quintessential crisp bite to the crust. Next time I travel to Alsace-Lorraine....Or if I get that crazed by making kugelhopfs I can probably find one online.&nbsp;</p> <p>Yes, rachy, let's ask Bernard... : )&nbsp;</p> <p>That's so interesting about the origin of the name, L'Abeille! And I will definitely check out that recipe. Your post is making me hungry right now.&nbsp;</p> <p>I guess there are so many variations...but what I'd seen online was mostly recipes that were similar to a brioche, and definitely had yeast in them (rather than a pound cake). Some traditional recipes, I suppose based on the region, gave the cake a final soak in a sugar-orange blossom water syrup. (I really want to try that one first.)&nbsp;</p> <p>It seems like this mold could really be useful! Next time I use it, I'll post here. : )</p> </p> https://youlookfab.com/welookfab/topic/any-swissaustrianalsatian-bakers-out-there#post-1669243 Sun, 29 May 2016 17:05:57 +0000 L'Abeille 1669243@https://youlookfab.com/welookfab/ <p>P.S. I looked up the linked recipe. I've never done a yeast raised one nor do I recall eating one. Maybe that's the Alsatian version? But there's a recipe far down in the comment section for a marble cake version, with oil and baking powder, that sounds familiar. And WAY easier. </p> https://youlookfab.com/welookfab/topic/any-swissaustrianalsatian-bakers-out-there#post-1669238 Sun, 29 May 2016 17:03:18 +0000 rachylou 1669238@https://youlookfab.com/welookfab/ <p>That's so interesting! Maybe Bernard will know something...looking online, I see a lot of recipes call for yeast. So kinda more bready. </p> https://youlookfab.com/welookfab/topic/any-swissaustrianalsatian-bakers-out-there#post-1669227 Sun, 29 May 2016 16:45:27 +0000 L'Abeille 1669227@https://youlookfab.com/welookfab/ <p>Yes! Keep!</p> <p>I learned recently what a Bundt cake is: A German family of that name emigrated to the US, couldn't find a Kugelhupf pan anywhere, and therefore patented one under their name. So any Bundt cake recipe you find will also work.</p> <p>The traditional Kugelhupf is a pound cake, less moist and crumbly so it holds up well in slices eaten by hand with coffee. Popular flavours are raisin-studded, marbled chocolate and vanilla, and chocolate with a chocolate ganache.</p> <p>I also use mine for our family's favourite Christmas cake with pecans and sultanas. When I had 4 hungry kids at home and baked weekly, I modified a recipe for an oil (not butter) based pound cake that I made regularly with several variations. When I'm not supposed to be working in my garden I will try to dig it up.</p> <p>Any "loaf cake" recipe will work (or is that just a Maritime label?) 2 loaf pans = 1 Kugelhupf pan your size. Just bake it slower (low and long). </p> https://youlookfab.com/welookfab/topic/any-swissaustrianalsatian-bakers-out-there#post-1669223 Sun, 29 May 2016 16:32:01 +0000 carter 1669223@https://youlookfab.com/welookfab/ <p>Can't help you with a kugelhopf, but the mould would certainly make any cake beautiful and fancy. I'm thinking lemon poundcake with lemon glaze dribbled over it:-) </p> https://youlookfab.com/welookfab/topic/any-swissaustrianalsatian-bakers-out-there#post-1669208 Sun, 29 May 2016 16:11:24 +0000 SandyG 1669208@https://youlookfab.com/welookfab/ <p>That recipe sounds delicious and the beautiful cookbook would be a WOW. Eye candy! Here's the practical advice: I have a similar mold for fancy pound cakes. They're heavy with fat but can stick and tear when unfolding due to the weight of the cake. I grease the mold generously and unmold in triple-slow motion. It usually works If not it gets diced and drizzled with icing -- still tastes good.</p> <p>You must bake the kugelhopf and get photos of that labor of love. Just go very slowly on the final unmolding step.&nbsp;</p> https://youlookfab.com/welookfab/topic/any-swissaustrianalsatian-bakers-out-there#post-1669189 Sun, 29 May 2016 15:50:35 +0000 Mochi 1669189@https://youlookfab.com/welookfab/ <p>'cause you never know. </p> <p>I was feeling down yesterday so I made a completely frivolous purchase at Williams-Sonoma. It is a high-quality cake mold for a traditional cake called kugelhopf. I've always wanted to try making one, but now I'm wondering if I should return it? Will it spark joy after the first time I use it? Maybe--it's kind of cool to look at, and the price was good. </p> <p>Anyhow I found a decent recipe online, but was wondering if anyone else here had a tried and true family recipe, or other recommendations. I feel like this wacky compulsive shopper, but I do enjoy occasional baking and cooking challenges for my friends. </p> <p>Thanks! Here's the current recipe, plus a few pics of the cake pan. </p> <p><a href="http://eatlittlebird.com/2011/09/14/kugelhopf-with-orange-flower-scented-syrup/" rel="nofollow">http://eatlittlebird.com/2011/.....ted-syrup/</a> </p>