A kugelhopf is a yeasted bread, similar to a French brioche, which is perfect at breakfast or morning tea.
I have previously professed my love for Kugelhopf in this post. And a quick browse through this website will reveal my admiration for Rachel Khoo and her delightful cookbook, The Little Paris Kitchen. So it is no coincidence that I have been just as smitten with Rachel Khoo’s new book, My Little French Kitchen, and particularly with her recipe for Kugelhopf with prunes.
Make your own delicious Hot Cross Buns with this recipe with step-by-step photos.
For as long as I can remember, Easter has always been celebrated with some Hot Cross Buns in my family. Well, growing up in a bakery meant that each holiday was always associated with baked goods of some sort, but I have always held a soft spot for Hot Cross Buns. This sentiment only amplified when I moved to Switzerland and discovered that these spiced buns were not as universal as the religious festival.
This easy and delicious Fruit Loaf is perfect at breakfast, whether served warm or toasted. Make a double batch and keep one loaf in the freezer!
If I had to choose my favourite meal of the day, it might have to be breakfast. But having just said that, those close to me might sneer and jest, for the truth is, I often value sleep too much to be bothered with breakfast.
I had a sudden inkling to make crumpets the other day, somewhat unusual because I was only ever a mild fan of these yeasted breads when I was a child. My memories of crumpets are of the shop-bought kind which were round, thick and spongy in texture. Once lightly toasted, a generous slather of butter was obligatory, as was a good dollop of runny honey or jam. As a child, perhaps the allure of crumpets was watching the butter and honey disappear into the many little holes (or, rather, air bubbles) on the surface, which would inevitably end up dribbling down your chin as you took a bite into the warm bread.
Perhaps it is because I’ve had more time to contemplate breakfast lately that crumpets came to mind, and coupled with my New Year’s resolution to bake more with yeast (which I haven’t ventured near since typing up those resolutions), that I committed myself to the task of making them at home.
A Kugelhopf is an iconic cake of the Alsace. If you ever travel to this part of France, especially for the famous Christmas markets in the picturesque village of Strasbourg, you will find stores overflowing with the traditional and colourfully decorated Kugelhopf moulds. It’s tempting to purchase a few, either as a decorative souvenir or indeed as intended for use in the kitchen, but they are rather heavy and make juggling cups of Glühwein (mulled wine) amongst the crowd a bit difficult, especially if one hand is also holding onto a thick slice of Lebkuchen (gingerbread). I had a brief moment with the Kugelhopf moulds before sighing with resignation to join the rest of my friends who I understood had not travelled to Strasbourg to pay homage to a piece of kitchen equipment. Next time, there is a blue enamelled Kugelhopf mould with my name on it …
I first tried a Kugelhopf when I was at Sprüngli one day for their popular brunch. Sprüngli is a famous, long-standing confiserie in Zurich which, once upon a time, was part of Lindt & Sprüngli, the famous Swiss chocolate company. Their flagship store is at Paradeplatz, a busy tram interchange in the middle of Zurich city where most of the big Swiss banks are headquartered and where luxury stores like Louis Vuitton and Prada line the streets. On Sundays, they offer a lovely continental brunch buffet filled with their famous breads and cakes, a selection of seasonal bircher muesli, cold cuts, a variety of cheeses and – my staple – soft-boiled eggs.