Category Archives: Bread

Making Bialys

Bialys back in their turn-of-the-century heyday in Bialystok, Poland were very large, very flat affairs covered from one side to the other with chopped onion. After a few decades in New York bialys became both smaller and chubbier, with naught but a sprinkling of onion in the center. This is my attempt to split the difference to some degree. These sport the thicker torus shape but contain more onion because, well, I think more flavor per bite is better.

These breads can be made in an afternoon or overnight of you prefer. My version calls for ripening the dough in the fridge overnight to more fully develop the flavor. Other good ideas include making them with old dough or a sourdough starter. If you go the old dough route, simply substitute a 50% hydration, aged (up to 3-day-old, refrigerated) dough for 1/3 of the recipe (be sure to make it with high gluten or bread flour). You can do the same thing with a bread starter, just make sure that you add enough flour in your most recent feeding to bring the hydration to roughly the same 50-50 by weight ratio (make sure you’re feeding your starter with high-gluten or bread flour in the days leading up to the mixing). Or you can skip the ripening altogether and make them by the straight dough method in a single afternoon. They’ll still taste great.

Start yours by assembling your ingredients. Combine the flour, yeast and salt in the bowl of a stand mixer fitted with a paddle. Stir the ingredients on low…

…and once they’re blended pour in your water as the machine runs.

When the dough looks clumpy/shaggy, switch to the dough hook and knead for 6-8 minutes until the dough comes together into a fairly firm ball.

Sorta like this.

Place the dough in a lightly oiled bowl and cover it with plastic wrap. Let it rise for 1 hour then refrigerate it overnight. Or if you’re using the straight dough method, just let it rise for 1 1/2 hours.

Take the dough out of the fridge and let it rise about 1 hour, half an hour to take off the chill and another half hour to complete the rise. The dough should increase by at least 50% if not double.

Cut the dough into five 3-ounce pieces.

Pinch the cut ends together, stretching the ball mostly smooth on the top.

Place them smooth-side up on a towel-lined sheet pan. Sprinkle the dough balls amply with flour and cover with plastic wrap.

Let the dough balls rise at least another 2 hours until they’re about double their original size.

Over-proofing isn’t really a concern here. Indeed it’s a good thing as it will prevent the bialys from puffing up too high. When you poke the dough with your finger the impression should NOT spring back as with a well-proofed baguette. The impression should remain there, exactly as it was. Here is a live action movie of what you should see:

Got it? Nothing. If it takes another hour to get the dough to that consistency, so be it. I should add here that if you like flatter bialys, let this proofing continue up to another hour, even two if you like.

While the dough is over-rising, make your oven as brick oven-like as you can and then preheat it to 500 degrees Fahrenheit (or whatever your maximum temperature is). Now then it’s time to shape. Pick up a ball and firmly pinch it flat in the center, rotate the dough in your hands to get an even lip. My other hand appears here courtesy of Warner Brothers.

You want a wide center with a thin lip, like a small version of a pizza. Once there were special rolling pins made for this purpose. Wish I could have found one.

Lay the rounds out on a piece of parchment paper and using a pair of kitchen shears cut holes in the dough to discourage puffing. Cut all the way through to the bottom. The filling won’t fall out and indeed the holes will close during baking.

Spoon in a tablespoon of cooked onions. These are quick-sautéed onions, browned (indeed blackened) in about 8 minutes over high heat. I used one large onion, about a tablespoon of oil and about 1/4 teaspoon of salt.

You can also use sweeter long-cooked caramelized onions or baked garlic. Raw onions are an excellent choice as well. Mix in some poppy seeds to boot if you want a truly Old World look. Slide the parchment sheet onto the back of a sheet pan. Rest them 10-15 minutes to relax the gluten (another anti-puffing measure).

Once the resting is done, bake them in your prepared oven, sliding the bialys with the paper onto your baking stone as shown here. Bake them 8-12 minutes until brown patches appear. Grasping the edge of the parchment paper carefully with your fingers or a set of tongs, slide the paper off the baking stone and back onto the back of a sheet pan.

At which point they’re done. They are best consumed warm with a “schmear” of good butter or cream cheese over the top. Carmy, I hope these meet with your approval!

Filed under:  Bialys, Pastry | 22 Comments

Bialy Recipe

I confess the idea of using a starter for these was tempting. I found a few notes here and there on some recipe boards to the effect that a starter would be “traditional” for bialys. I’m inclined to dispute that. Bialys were invented in Bialystok, Poland around the year 1880. Which means they are by any definition a “modern”, “city” bread, made with the packaged brewer’s yeast that would have been commonly available at the time. Considering how much the Poles have always loved light, fluffy, fast-rising breads I think the odds of bialys being sponge-raised are remote. Still I’m not stickler for authenticity. Some of dough or starter would work well here. Substitute either for up to 1/3 of the dough, making sure the 50% hydration ratio is retained, and making sure you use high gluten or bread flour for either preferment.

2 cups (10 ounces) high-gluten or bread flour
1/2 teaspoon instant yeast
1 teaspoon salt
5 ounces (2/3 cup minus a teaspoon) water at room temperature
1/2 recipe caramelized onions, chopped

In the bowl of a mixer fitted with the paddle, stir together the flour, instant yeast and salt. Add the water in a steady stream, stirring until the flour is moistened. Switch to the dough hook and knead the dough about 7 minutes. Remove the dough to a lightly oiled bowl and let it rise about 1 1/2 hours until doubled.

At that point remove the dough to a floured board and deflate it. Divide it into 5 pieces and shape the pieces into balls by gathering the cut edges edges together and pinching them closed. Place them smooth-side-up on a tray lined with a floured cloth. Sprinkle them amply with flour and cover with another towel or plastic wrap for another 2 hours.

About an hour into the proofing, preheat your oven to 500 degrees Fahrenheit, making it as brick-oven like as you can beforehand.

To shape, pick up a piece of dough and, with both hands, start rotating the dough ball, pinching it in the center to flatten it the middle, leaving a cornice around the lip. Put the circles on a sheet of parchment paper. Using scissors or a knife, cut a small slit in the bottom to defeat any large bubbles that might want to rise while the bialys are baking. Spoon about 2 tablespoons of caramelized onions into the centers and let the bialys rest for 10-15 minutes to relax the gluten.

Slide the parchment sheet with the bialys onto the back of a sheet pan or cookie sheet. Open the oven door and, holding the sheet pan (but not the parchment) by the wide side, reach into the hot oven and plant the far edge of the pan on the far edge of the baking stone, then in one quick motion slip the pan out, leaving the parchment sheet with the bialys resting directly on the stone as shown here. Carefully pour about a up of water onto the empty sheet pan and spritz the sides of the oven, then close the oven door.

Bake the bialys about 8 minutes until they’re golden with some darker brown spots. Remove them from the oven with tongs and place them on a rack to cool. Eat them warm!

Filed under:  Bialys, Pastry | 8 Comments

Making Melba Toast

The operative logic behind melba toast seems to be: if you’re going to eat nothing you might as well make it interesting. There’s no question that Escoffier did as much as he could with what he had to work with here. This is as interesting as dry toast gets. Start by turning on your oven’s broiler and procuring some bread. If it’s already a little stale, so much the better. This is some leftover brioche because honestly plain white bread was too much nothing even for me.

You can cut it in whatever shape you like, though triangles are the classic and to my mind have the most visual appeal.

Lay the pieces out on a sheet pan.

Toast them one one side, then the other. Watch them under the broiler the whole time because the toasting will be fast, especially on the second side.

Now carefully split the toasted pieces. Use a serrated knife and start sawing gently, with long back-and-forth strokes, cutting downward from the peak of your toast pyramid. You’ll want to gently pinch the tip top when you start cutting to prevent it from breaking off. I couldn’t show you this because, well, I’m taking pictures.

Lay the split halves on the sheet, un-toasted side up and brown them again under the broiler.

The perfect piece of melba toast is gently curved with only slightly charred points.

Making melba toast reminds me of my grandfather who liked his toast dark and cold with a crunch like a cedar shake shingle. When that toast carrier hit the table at brunch time you knew what you were getting. No way butter was going to melt on that stuff, but it worked great with a soft boiled egg.

This will too, though it was created to be served with weak tea. Reader Ariana, enjoy.

Filed under:  Melba Toast | 12 Comments

Making Pan de Muerto

This is the traditional bread of the Mexican Day of the Dead — Día de Muertos — a celebration that actually encompasses three days: October 31st, November 1st and November 2nd. Together they make up Allhallowtide, a trio of Christian holy days that includes All Hallows’ Eve (Halloween), All Saints’ Day and All Souls’ Day. Of course in Mexico they take on a unique character, blended as they are with pre-Christian traditions and motifs. These sweet and aromatic breads, which resemble little piles of bones, are frequently placed on Day of the Dead altars. Just as often they’re simply consumed with wild abandon.

The nice thing about pan de muerto is that you can make it start to finish in only about 3 1/2 hours. Start by assembling your ingredients. Place your dry ingredients a medium bowl or the bowl of a stand mixer fitted with the paddle. Stir them to combfine. If you’re using a liquid orange flavoring, add that with the eggs.

Meantime, combine the milk and butter in a small saucepan and heat it just enough to melt the butter. You want it only warm, not hot. Why? Because you’re going to add eggs shortly and you don’t want those to cook. Actually, you could just as easily perform this step in a microwave in a ceramic or plastic bowl.

When the butter is melted, add the eggs. Plop!

Ooh that was a nice shot. I can’t believe I got it, but sometimes you just get lucky, eh? Anyway, give those a little whisk to combine them.

Add that mixture to the dry ingredients…

…and stir them until everything is wet.

Switch to the dough hook and knead about 5 minutes until the dough is smooth and just a little bit sticky. All this can be done by hand of course. Note that if the dough seems too wet, add a little more flour. If it seems too dry and stiff, dribble in a little more milk.

Remove the dough to a greased bowl and allow it to rise for 1 1/2 hours or so…

…until it’s about double in size.

To shape, roll the ball out into a thick log.

Cut the log into four pieces, saving the smallest for your decorations.

Roll the pieces — they’ll be about 9-10 ounces each — into balls.

Pat the balls down into thick disks, then turn out attention to the decorations.

Using your bench scraper, cut the last disk into slices.

Roll the slices one at a time with your fingers apart.

Apply some decent pressure until beads form between your fingers. These will be your “bones”.

Lay the bones across the loaves in a cross shape. Note you don’t want one of the fatter sections on the very top.

For the crown you’re going to make a little depression in the top…

…then stuff a little ball of dough into it.

And you’re done shaping! Spritz the loaves with water and allow them to proof about an hour. Meanwhile, preheat your oven to 375 degrees Fahrenheit.

When they look about like this put them in the oven and bake them for about 25 minutes.

While the breads are baking, combine your glaze ingredients and bring them briefly to a boil to melt the sugar. Take the finished glaze off the heat and let it cool a bit.

When the breads look about like this, remove them from the oven. Contents may have shifted slightly during the trip. Hey, that’s how you know they’re homemade! Had I been a little more diligent about stuffing the topknots into the holes I’d made it probably wouldn’t have happened. Oh well, live and learn. If you want to go darker for a more rustic appearance, knock yourself out!

Transfer them to a rack and let them cool about 10 minutes, then paint them with the glaze.

If you like you can leave them that way. It’s a good look.

Or…sprinkle granulated sugar all over them…

…tip off the excess…

…and that looks good too. Sesame seeds are also traditional if you’re looking for a less-sweet alternative.

Let the breads cool completely and place on the Day of the Dead altar of your choice. If they taste bland and stale a week later, that means the spirits of the dead came and ate everything that was good inside. Of course the alternative is to whip up some hot chocolate and go get crazy on your own.

Mrs. Pastry came back from Oaxaca yesterday toting a bag of custom-blended drinking chocolate spiked with cinnamon, chile, almonds and brown sugar. What could I do? I’m counting on my ancestors to understand.

Filed under:  Bread, Pan de Muerto, Pastry | 15 Comments

Pan de Muerto Recipe

Under the hood, Pan de Muerto is very similar to pan dulce, the fluffy, slightly sweet white bread that Mexico is famous for. The main difference is that it’s flavored with anise seeds. The presentation is different as well, as it’s typically shaped into round loaves decorated with bone- and teardrop-shaped dough pieces, then glazed. Here’s the basic recipe:


19.25 ounces (3 1/2 cups) all-purpose flour
1.75 ounces (1/4 cup) sugar
2 1/2 teaspoons instant yeast
1/2 teaspoon salt
2 teaspoons anise seeds or (1 teaspoon ground cinnamon)
2 teaspoons orange zest (or orange blossom water or 2 drops orange oil)
8 ounces (1 cup) milk
2 ounces (1/4 cup) butter or shortening or lard
2 eggs, room temperature


3.5 ounces (1/2 cup) sugar
2.5 ounces (scant 1/3 cup) orange juice
1 tablespoon orange zest


In the bowl of a stand mixer fitted with the paddle, combine the flour, sugar, yeast, salt and anise seeds. Stir to combine. Next combine the milk and fat in a medium saucepan and heat the mixture just until the fat melts. It should be warm, not hot. Remove the mixture from the heat and add the eggs, whisking to combine them. Add the mixture to the mixer bowl and stir until everything is moistened. Switch to the dough hook and knead for 5-7 minutes, adding more flour as needed to create a moderately firm dough. Remove the dough to a lightly greased bowl. Cover it and let the dough rise for about an hour.

You can shape this dough in any number of ways. You can make one or two larger loaves out of this dough, or many smaller ones. All can be decorated with bone, skull or tear-shaped pieces of dough and baked. Bake large loaves at 350 degrees Fahrenheit for 30-40 minutes. Bake small ones at 375 for about 20 minutes. Whatever size you’re making you’ll want to check them and rotate them about half way through baking.

Meanwhile combine the glaze ingredients by brining the sugar and juice in a saucepan. When the mixture cools stir in the zest. When the loaves are finished baking allow them to cool slightly, then brush on the glaze. Loaves can allows be decorated with regular or colored sugars, or brightly colored icings.

Filed under:  Pan de Muerto, Pastry | 4 Comments

Making Pan de Ramerino

These little Tuscan breads are ingenious. Neither completely savory nor sweet they’re scattered with raisins, perfumed with rosemary and olive oil and lightly painted with an apricot glaze. They’re a variation on the hot cross bun, and as such appear around Easter in Florence. Traditionally this bread was made in loaves on Holy Thursday for the observance of the Last Supper. The loaves would be baked, taken to church for a blessing then eaten after mass. Nowadays I’m told this bread is mostly baked up in buns, and no longer just for Holy Thursday. You’ll want to eat yours all year round as well. Begin by assembling your ingredients.

Pour the olive oil into a medium saucepan and heat it over medium-high heat until it shimmers in the pan. Add the rosemary and sauté about 30 seconds.

Remove the rosemary from the (now flavored) oil and add the raisins to the pan. Sauté those another 30 seconds.

They’ll be pretty and plump.

However they’ll shrink and harden again as they cool. Strain them, reserving the oil. Let it all cool to room temperature.

Meanwhile combine the dry ingredients in the bowl of a mixer fitted with the paddle. Stir everything together on low.

Next whisk all the wet ingredients (including the cooled oil) together in a bowl with a fork.

Pour the wet into the dry and stir them until the dry ingredients are moistened. Oh, nice thumb, moron! Jeez…the production values around this joint. Crikey!

Anyway. Switch to the dough hook and knead about 5 minutes until the dough is elastic yet still sticky.

Add the raisins and knead them in for about 2 minutes and…oh good Lord. Hey! You with the thumb! Get a job!

Excuse me, where was I? Oh yes. Place the dough in a lightly oiled bowl and roll it around a bit.

Let the dough rise 1 – 1 1/2 hours until it’s about doubled in size.

Cut the dough into 12 pieces about 2.75 ounces each and roll them into balls according to the bun rolling post right here.

Place them on a parchment-lined sheet pan and paint them with more olive oil.

Let the buns rise another 30-45 minutes until they’re about doubled in size again and the dough still springs back a bit when you poke it. Meanwhile preheat your oven to 400 degrees Fahrenheit. When they’ve finished proofing score them in a tic-tac-toe pattern. I do one direction first…

…then the other. This uglies them up a bit, but who am I to argue with tradition? A sharp serrated knife works best for me.

Paint them with egg wash…

…and bake 20-25 minutes until they’re well browned. You can go darker than this if you like.

While they’re still warm paint them with either apricot glaze or heavy syrup.

You’re gonna love these, I can tell already.

Filed under:  Pan de Ramerino, Pastry | 26 Comments

Pan de Ramerino

“Rosmarino” is how you say “rosemary” in Italian, but in the Tuscan dialect it’s “ramerino”. The formula has a few extra steps compared to a typical herbed bread as the aim is to infuse the oil with rosemary flavor instead of adding chopped herb to the dough. The results is a very light and elegant flavor. If you like a stronger rosemary flavor, add a tablespoon of finely chopped fresh rosemary leaves at the same time you add the raisins to the dough. The bread goes like this:

2 ounces (1/4 cup) olive oil
3 sprigs fresh rosemary
3.5 ounces (2/3 cup) raisins
3 1/2 teaspoons instant yeast
1 ounces (scant 2 tablespoons) sugar
17.5 oz (3 1/4 cups) bread flour
1 teaspoon salt
¾ cup water
2 eggs
egg wash
apricot glaze

Pour the olive oil into a small saucepan and heat it over medium-low heat. When it slides easily across the pan, add the rosemary and sauté it for about 30 seconds. Remove and discard the rosemary and add the raisins to the pan. Again sauté for about 30 seconds, then strain the raisins — reserving the oil — and set them aside to cool.

Combine the dry ingredients the bowl of a mixer fitted with the paddle and stir on low to combine. Meanwhile pour the wet ingredients including the cooled oil into a medium bowl and whisk lightly to combine them. Pour the wet ingredients into the mixer and turn it up to medium. Stir until all the dry ingredients are moistened. Switch to the dough hook and knead for 3-5 minutes until the dough is elastic. Knead in the raisins (and chopped rosemary if desired).

Remove the dough to a lightly oiled bowl, cover it with a damp towel and let rise for about an hour and a half until doubled. Cut the dough into 12 pieces, shape them into balls and place them on a parchment-lined baking sheet. Brush them lightly with more olive oil and let them proof about 45 minutes until doubled. Meanwhile, preheat your oven to 400 degrees Fahrenheit.

When the buns have finished proofing, score them in a tic-tac-toe pattern, brush them with egg wash and bake them about 20 minutes until well browned. Let them cool until they’re just warm and apply a light brushing of apricot glaze.

Filed under:  Pan de Ramerino, Pastry | 4 Comments

How to Make Hot Cross Buns

These come together so quickly and easily you’ll want to bake up a batch every Friday (or Saturday, or Sunday, or Monday…). They’re light, slightly sweet with a hint of spice and candied fruit. Delicious but not so much of a Lenten indulgence that you’ll have to go to confession afterward. Use whatever dried fruit is handy. Raisins are very common, currents are very English, citron is very hip, dried apricot is very, um…Louisville. Mix and match them to your heart’s content. Start by assembling your ingredients. Put the dried fruit in a medium microwave-safe bowl and zap until he water starts to boil. Let them sit, plump and cool.

Whisk your liquid ingredients in a medium bowl.

Place the dry ingredients in the bowl of a mixer fitted with a paddle.

Give the dry ingredients a stir to blend them, then add the liquids all at once.

Mix just long enough to moisten them…

…and switch to the dough hook. Knead several minutes until the dough comes together in a soft ball, about like this. If it’s too wet, just add a few tablespoons of extra flour. The dough will be rather sticky and will cling to the bottom of the bowl. Turn the mixer back on and add the soft butter.

Once it’s all incorporated, add the dried and/or candied fruit that you’ve thoroughly drained and pressed in a strainer.

Let the dough rise for about an hour and a half or until doubled in volume.

About like this:

Now cut them into pieces between 2 and 2.75 ounces. I did the larger and got 18 buns. 2-ounces dough pieces will give you about 25.

Shape the pieces into rolls according to the directions in the post How to Shape Buns and Rolls. Paint them with egg wash….

…and let them proof 30-45 minutes or so until the balls are again almost doubled, but still spring back when you poke them. Meanwhile, paint them with egg wash again and preheat your oven to 350 degrees Fahrenheit.

Bake them about 20 minutes until they look like this:

Let them cool and apply the icing crosses. I went a little heavy with the icing but hey, Lent is long. I like rack for this so the icing doesn’t pool up between the buns. Serve them warm.

Did I mention you don’t need to be Catholic or even Christian to enjoy a good hot cross bun? Jump in folks, the water’s fine.

Filed under:  Hot Cross Buns, Pastry | 31 Comments

Hot Cross Bun Recipe

I’m normally a long-fermentation snob where it comes to bread, but frankly with all the spices in these little guys it’s mighty hard to pick up the subtleties that a long rise offers. A full tablespoon of instant yeast blows this dough up in no time — foom — which means from mixing to glazing, you can have these done in about four hours.

1 lb. 9 ounces (5 cups) bread flour
1 tablespoon instant yeast
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1 teaspoon salt
1 3/4 cups warm milk
1/4 cup honey
2 eggs, room temperature
4 tablespoons soft butter
1/2 cup dark raisins
1/2 cup golden raisins
egg wash
simple icing

Place the raisins in a bowl and add enough water to barely cover them. Microwave them for about a minute until the water boils. Allow them to sit about 15 minutes to plump and cool. Put flour, yeast spices and salt into the bowl of a stand mixer fitted with the beater (paddle) attachment. Turn on low to blend. In a medium bowl combine milk, honey, eggs and whisk lightly to combine. Pour the wet ingredients into the bowl of the mixer as it’s running and continue to stir until the flour mixture is completely moistened. Turn off the mixer and switch to the dough hook. Turn the mixer up to medium and add the butter and raisins. Knead 5-7 minutes until the dough comes together in a soft ball. Cover with plastic wrap and let rise until doubled in size (about 1 1/2 hours).

Preheat the oven to 350 degrees F.

Turn the dough out onto a floured surface. Cut the dough into 18 pieces (they should weigh a little over 3 ounces each). Shape the pieces into buns according to the How to Shape Buns and Rolls instructions under the bread how-to’s on the right. Place the rolls on parchment-lined sheet pans and spray lightly with cooking spray. Cover gently with greased plastic wrap and let rise until almost doubled in size, about another 30-45 minutes (they should be puffy, but the dough should spring back some when you poke it).

Paint the buns with egg wash and score the tops of them in a criss-cross pattern. Bake for about 20 minutes or until well browned. Cool thoroughly on a wire rack. When completely cooled, drizzle on simple icing in a cross shape, or use a pastry bag if you prefer!

Filed under:  Hot Cross Buns, Pastry | 15 Comments

Making Kugelhopf

Eating kugelhopf is a little like traveling in time. You’re reminded of what “cake” was like before it became the ultra-rich, ultra-sweet, ultra-moist sort of device that it is now. I’m not complaining about modern cake, mind you. I’m just saying that “cake” as it was defined a few hundred years ago is a beautiful thing. I served this as the closer for Mrs. Pastry’s birthday party the other night, complete with candles, and it was a hit. A sweet white dessert wine positively makes this, as it blends elegantly with the toasty-sweet crust, tender buttery interior and tangy rum-soaked raisins. Talk about a grownup cake, I want one for my birthday!

The success of your kugehopf will largely depend on how you treat your brioche dough. Give it a little less butter but a whole lot more time. Let the sponge ferment overnight, then let the finished dough ripen in the fridge for two or three days. Brown a little of the butter. The care you take in the preparation of the dough will show later, believe me.

On the day you want to bake start by assembling all your components. Combine the sugar, water and rum (which is optional really) in a small saucepan. Bring the mixture to the boil.

Take it off the heat and add the raisins. Let them sit and plump for about an hour.

Seizing the nearest available 9- or 10-cup kugelhopf pan…

…butter the interior generously.

Pour in the sliced almonds and spread them around, sticking them to the sides as best you can.

That done, turn your attention to the dough. Take it out of the fridge, trim the batch down to 14-16 ounces, and turn it out onto a lightly floured board. Pat it into a rough rectangle.

Roll it a little in one direction…

…then turn the dough piece and roll it in the other until it’s about 14 inches long.

Drain the raisins (reserve the syrup for another purpose if you like) and scatter them over the dough. Apply some egg wash to the far edge of the dough sheet and gently start rolling it up.

Make the roll fairly tight so it’s easy to roll it back and forth a bit on the board (odds are you’ll need to even it out some).

Brush a little egg wash onto the ends of the roll…

…and lay it into the pan, sticking the ends together.

At this point you’ll want to cover the pan with plastic wrap and let it rise for about two hours until the top of the dough is about 75% of the way up to the lip of the pan. Meanwhile preheat your oven to 400 degrees Fahrenheit.

Put the kugelhopf into the oven and set the time for 20 minutes. If it looks as brown as this at the 20 minute point, lay a piece of tin foil over the top for the last ten minutes of baking.

Remove the pan from the oven and turn the kugelhopf out onto a serving platter or plate. Brush the hot kugelhopf liberally with melted butter — to which you’ve added a few teaspoons of orange flower water (thanks reader Gretchen!) or a few drops of an extract of your choice. Orange or almond are preferred.

Let the kugelhopf cool for about half an hour, then serve dusted with powdered sugar.

Filed under:  Kugelhopf, Pastry | 23 Comments