This kugelhupf recipe is adapted from one in Breads of France by Bernard Clayton, Jr. This was my first real bread cookbook and I love it dearly, but a few of the recipes are real clinkers; this is one of those.
Clayton says this recipe comes from Strasbourg. (German town in France, or a French town claimed by Germany, depending on your point of view.) Whichever it is, this is a very good bread, although the recipe took a bit of effort to make it work. The book was published in 1978, which means the recipe was gathered in the mid-1970s, or earlier, and it shows, since none of the ingredients are done in weights. The recipe posted here is my adaptation of the original; I've included the original amounts alongside the amounts I used -- please don't get confused between them.
The flour is given in cup measure. Working with this and several other recipes in the book, I deduce that Clayton considers a cup of flour to be about 5 1/2 ounces, or 155 grams, which is more than most people today would specify. Once we figure out what he means by a cup, the rest is pretty easy, and the amounts of the other ingredients pretty much fall into line. One minor problem is the relative paucity of fruit in the finished loaf. The recipe calls for 1/2 cup / 120 ml of raisins or currents. I used half-and-half raisins and currents, but 1/2 cup is not enough by a long shot. I suggest you try at least 3/4 cup / 180 ml, maybe a full cup / 240 ml. This dough doubles in final rise and then almost doubles again in oven spring, so it can take a lot more than a half-cup of fruit.
The recipe says to bake the loaf for 1 hour at 400F / 205C. I never trust these types of things on the first trial, so I looked in the oven to see how things were going at 30 minutes. The kugelhupf was as you see it in the pictures, very dark, and the internal temperature was over 200F / 93C. Had I looked in at 20 minutes, I would have put an aluminum / aluminium foil tent over the bread for the last few minutes, and I might have shortened the time to 25 minutes. I also question the baking temperature, since many other enriched breads bake at temperatures between 350F and 375F / 175C to 190C.
|Bread Flour||5 3/4||165||1 1/4 cups|
|Dry Yeast||2 1/4 tsp||7 gm||1 package|
Mix up, put in covered container and let sit on counter overnight.
|Currants or raisins||3/4 cup||350 ml||Maybe a bit more|
|Dry white wine||1/4 cup||100 ml|
|Bread Flour||18||510||3 1/2 cups|
|Large Eggs||4 eggs|
|Warm water||2 T||30|
|Sugar||1/3 cup||80 ml|
|Salt||1 1/2 tsp||22 ml||2 tsp|
|Butter||1/4 lb||115 grams||room temp|
|Slivered almonds||1/3 cup||150 ml||To decorate|
|Butter||1 Tblsp||15 ml||To coat pan|
|Confectioners sugar||1 tblsp||15 ml||To sprinkle|
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