This is the second Tuesdays with Dorie recipe in a row that I didn’t even know what it was before I made it. I had to wikipedia it to find out if I was supposed to serve it as dessert or what. I ended up serving it with some healthy omelets for breakfast.
This was not the most popular recipe we’ve made in the group. It seems like a lot of people had problems with the consistency of the dough and its rising times, and I’m wondering if some of those problems can be attributed to unfamiliarity working with yeast. A few people were surprised by how much time the recipe required, but almost all of that is spent waiting for the dough to rise. I didn’t think this was any more effort than any other yeast bread recipe.
I didn’t have any problems putting the recipe together. I can’t say I followed the directions exactly – I kept forgetting about it after I put it in the refrigerator, even though I was supposed to punch it down every once in a while. But I find that yeast breads are pretty forgiving.
I liked the texture of the bread quite a bit. It was very tender and light. The raisins were a nice addition. I wonder if it would be tasty to soak the raisins in rum instead of hot water to plump them? Or is a rum soak inappropriate for something that’s generally served for breakfast? (And do I care if it is? Probably not.)
The only problem I had with the kugelhopf is that it tasted totally flat. I was actually wondering if I had forgotten to add the salt, but now I see that quite a few people thought the bread was bland. Looking at the recipe, I can why – ¼ teaspoon of salt is a not a lot for a loaf this size. I would expect to use about three times that amount. I really need to be more careful with the salt amounts in Dorie’s recipes – I find that she tends to use less than I prefer. It’s just hard not to trust the professional in these matters.
Overall though, I enjoyed the little kugelhopf rolls, and I’m a better baker for knowing what the heck kugelhopf is. You can find the recipe on Yolanda’s blog.
Ooooh…I LOVE how you made them into rolls. So brilliant, and so cute! And as for soaking the raisins in rum–I soaked mine in Frangelico, and it was delicious!
Your kugelhopf looks wonderful (as do all your baked goods)! I flambéed my sultanas and candied orange peel in Gran Marnier and I thought it really added something to the flavor, this recipe definitely needs doctoring, but I liked it a lot.
definitely was low on flavor, but great with some jam smeared on it. Isn’t everything better with jam though? Yours are really cute as the rolls. That was just a great idea!
They look so cute! Will have to keep that in mind for next time.
I used regular salted butter because I realized too late that I need unsalted and my kugelhopf had a very good flavor- I wonder if it was because of the extra salt? Your little brioche kugelhopfs look so pretty!
OH, they look so cute.
I used salted butter too.
Emily Rose and chocolatechic – Salted butter sounds like it would solve the problem perfectly! Good idea.
Beautiful little rolls and photos!
I had to look it up too. Same with last week. Your mini’s in the brioche molds look perfect. I like the portable, individual size of them. Great job!
I love the little tins you used!! Looks like yours turned out really nicely!!
I’m sorry you didn’t like the way they tasted. Your mini-kugelhopfs look pretty and perfect anyway.
Love your mini brioche kugelhopfs! So adorable. Mine was bland and dry so I was disappointed. Maybe you’re right about the salt amount. All I know is it needed something for an extra oompf! Maybe some chocolate… Oh well. I guess we can’t like them all right?
Clara @ iheartfood4thought
Those are very cute! Cute and tasty… nice combo!
Ooh, you’re probably right about the salt. I’m not sure if you’d need to increase the yeast then, though. But if it’s any consolation, they look as perfect as can be– maybe with more than a smattering of salted butter, heh heh 🙂
mmmm.. these look simply divine and so soft!! love to have one warm for breakfast with a little butter.
Great idea to turn them into rolls! Beautiful pics!
Wow! Yours actually looks like a bread dough. If you look at mine, it’s more like a pudding. I still don’t know what I did wrong, but despite that I really loved it. Brown butter and a profuse amount of sugar probably helped.
I’ve worked with yeast before with Babka and Brioche, and the only thing I can think of that I did wrong was I forgot to proof the yeast before adding the flour. I wouldn’t think that would make such a difference but maybe it did.
Yours look great! Thanks for taking all those photos, I know how much of a pain taking and loading pics can be!