A couple of days ago I acquired this lovely old piece of kitchenware.
A beautiful baking tool had arrived, as had the time to make my first Kugelhopf.
Originating from Alsace in France, the Kugelfopf has since made it’s way throughout Austria and Germany (and now to my home in mid Wales!).
I have taken my instruction from Roger Pizey’s book, World’s Best Cakes.
And to be a little different, where there are usually almonds or walnuts, I have placed glace cherries.
The dough is quite like that of Brioche, and for this bake I have used white spelt flour.
A dark chocolate ganache runs through the middle and an apricot glaze glistens on top.
Broad Street Baker 