Kimberly Behr

Kugelhopf

A Classic Brioche as Baked in the French Region of Alsace

By Edward Behr

The turban-shaped kugelhopf, a form of brioche, is made in a swath of Europe that includes Austria (its point of origin may be Vienna), Switzerland, southern Germany, and the French region of Alsace, where it’s made especially well and perhaps best. The first part of the name may refer to headwear, and ‑hopf likely means yeast; the many spellings run from kougelhoupf to kouglof and gouglouf. In Alsace, the cake used to be made only at home, once with a sourdough and now almost always with commercial yeast. Recipe amounts are highly variable, but compared with a Parisian brioche an Alsatian kugelhopf contains less egg and butter and more milk, and where a typical brioche  …read more

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