Kugelhopf Recipe | Bread Recipes | Jamie Oliver (2024)

FAQs

What is the difference between panettone and Kugelhopf? ›

Yes, there are similarities, but panettone tends to be airier, and have more of a brioche-esque pull to the crumb. Kugelhopf typically has a shorter crumb, with a texture that may be described as fluffy.

(ˈkuːɡəlˌhɑpf, -ˌhɔpf) noun. German Cookery. a sweetened bread, flavored with raisins and almonds, baked in a ring-shaped mold, and usually dusted with powdered sugar before serving.

Panettone tends to be a little more expensive than most other baked goods, mainly due to the amount of time that goes into making each one. A traditional panettone is usually a lengthy procedure, however, a cheap mass-produced alternative will take shortcuts in the baking process which will be reflected in its taste.

Sweet, raisin-filled kugelhopf has origins in Austria, but it has since become a specialty of the Alsace region of France. It's often served for breakfast or brunch.

Despite the similar shape, a Gugelhupf differs from contemporary Bundt-style cakes in that it follows a particular yeast-based recipe, with fruit and nuts, and is often deeper in shape and more decorative. Other yeasted, brioche-like cakes like babka and monkey bread can be baked in Bundt molds.

A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.

From there they have diverged. All have a rich, yeast-risen, tender crumb; panettone's texture is more like cotton candy with its long, airy strands that literally melt in your mouth, whereas babka and brioche tend to be a bit denser and somewhat chewier, with a high ratio of butter and eggs to flour.

Pandoro: The Scent of Tradition. Pandoro is an Italian Christmas cake that bears a resemblance to the Traditional Panettone but has a unique character all its own. This sweet and aromatic bread is a beloved tradition in the Veneto region, especially in the city of Verona.

Panettone is widely available in South America, including in Argentina, Brazil, Chile (see: pan de Pascua), Ecuador, Colombia, Uruguay, Venezuela, Bolivia, Paraguay and Peru. It is known in Spanish as panetón or pan dulce, and as panetone in Brazilian Portuguese.