In Memory of my mother on Mother’s Day!
The story of the Kugelhupf!
The pastry is called Kugelhupf, because it is baked in a special and particular baking form.
The form resembles a turban, and because of this resemblance they were traditionally known as “turban cakes.”
Here is a little bit of Austrian history………….
During the Turkish Invasion the Turks were defeated in 1683 with the help of the Viennese bakers who had been baking bread for the soldiers in the underground tunnels of the city. They heard the horses clapping like thunder on the ground above them. They reported the oncoming Turks, and with that information the Habsburg Forces were able to hold off their entrance through the city’s gate, and so won the battle.
To honor the bakers and to remember the battle that they won against the Turks, the Kugelhupf baking pot resembling a turban was created.
When the Emperor of Austria, Kaisar Franz Josef, began to order the Kugelhupf for his breakfast every morning all of Europe took notice and began to eat this delectable pastry.
Being Austrian by heritage I have to believe that Austria is the only country that can claim the Kugelhupf as theirs.
That is the “Saga of the Kugelhupf!”
The original Kugelhupf was a sweet yeast dough and is still loved as a breakfast pastry. It is also served at the Nachmittag’s Kaffee or Jause. This “Afternoon Coffee” is similar to the English Tea, where sweets are served as a “pick-me-up” during mid afternoon to survive the day until dinner.
The sweet yeast dough is usually filled with dry fruit, like raisins or other candied fruit, and sometime various nuts are added. Apparently the Kaisar loved his Kugelhupf with Cocoa, therefore, there is also a Chocolate Marbled Kugelhupf which is particularly delicious.
Since the Austro-Hungarian Empire was huge and reached throughout most of central Europe, the Kugelhupf was enthusiastically embraced throughout the Empire. Germany, France, Alsace, Switzerland, Slavonia, Slovenia, Slovakia, Italy and others bake variations of the Kugelhupf. Of course they adopted the name to their own language, for example France calls it Kugelouf, Germany,Gugelhopf, Poland, Babka, Slavonia, Slovenia and Slovakia, Kugluf.
The Kugelhupf, a favorite pastry in our family,
especially at holiday times!
Feiner Wiener KugelhupfThis recipe is a baking powder version!
1 cup butter
2 cups sugar
6 whole eggs – separated
2 cups of flour, measured then sifted
2 tsp baking powder
2 Tbsp Cointreau
6 Tbsp Milk
½ cup of raisings – optional
Zest of 1 orange
Preheat oven to 350 F – Grease and dust Kugelhupf form….or 2 loaf pans!
Cream butter and sugar until light and very fluffy
Add egg yolks – one at a time, beat well after every addition.
Sift together flour and baking powder
Add orange zest and the liqueur to the butter mixture
Add flour and milk alternately, mixing gently
In a separate bowl……..
Beat egg whites to medium peaks and mix into the above dough.
Pour into prepared Kugelhupf form…….or 2 loaf pans!
Bake in preheated oven for 1 hour and 15 min.
Cool 15 min and turn out on to the platter
Dust with powdered sugar
Serve with whipped cream…….mit Schlag!