Saturday, June 30, 2012


This bread originates from Poland, traditionally it has an almond filling. This particular recipe offers two options for a filling. Since I didn't have almond paste I just made the chocolate filling. Oh my deliciousness!!! It reminded me a lot of cinnamon rolls, the only difference was the filling. Five stars for sure!
For the yeast: I used a mug, you can use a cereal bowl or whatever other small bowl you have. In the container put 1/4 a cup of warm water, 1 packet (1 tablespoon)of active dry yeast and a pinch of sugar. Let it raise until foamy (like in the picture above).

In a mixing bowl (or bowl for your mixer): 1/4 a cup sugar, 8 tablespoons (1 stick) of unsalted butter, melted, 1 1/2 teaspoons of salt, 2 teaspoons vanilla extract, 1/2 a teaspoon almond extract, 3/4 a cup of warm milk (I like to microwave in a tall plastic cup for 30 seconds) and 3 large eggs at room temperature.

To this add 1 cup of flour and beat until smooth anywhere from 1-3 minutes. I'm pretty aggressive at stirring so I take about a minute :)

Once it's smooth take the remaining 3-4 cups of flour and add 1/2 a cup at a time. I think I ended up using more then it called for. As soon as you have a nice ball of dough that you can handle without getting the "dough hands" (note picture above!) then you know it's ready.
Knead for five minutes, if it starts to get sticky dust with 1 tablespoon of flour at a time. Then put it in a greased bowl, turning to coat. Let rise 1 1/2 hours (or until doubled)
Chocolate Filling: 3/4 cup sugar, 1/3 cup flour, 3 tablespoons unsweetened powdered cocoa, 1 teaspoon ground cinnamon, 4 tablespoons (1/2 a stick) unsalted butter. Mix all ingredients except butter, then  cut in the butter until crumbly.  You can also use your hands.

Once dough has risen roll it out in a large rectangle on a lightly floured surface. Sprinkle with the filling, then roll it up starting from the short end. Pinch the seams to seal it, then holding one end twist it 6-8 times to form a rope. Place in a greased and floured 10-12 cup kugelhopf mold or a tube pan.
Form into a flat coil and place in the pan (as you can see I didn't do the best job forming a "flat coil" hehe ) once it's in the pan you can pinch the two ends together. The pan should be no more then 2/3rds full. Cover loosely with plastic wrap (I used the same piece I used for the dough to rise).
Let raise until it reaches the top of the pan, about 45 minutes. Preheat oven to 350 F about twenty minutes before baking. Bake for 40-45 minutes. The loaves will sound hollow when tapped.
Let cool in the pan for 5-10 minutes, then dump onto a cooling rack and let cool completely. You can let it stand 4 hours to overnight but we certainly did not have the patience for that! If you want you can dust it with powdered sugar. I didn't and it was yummy!
It was a hit with all my children, especially my four year old!
This is how it looked after being cut. Oh yes! It makes a great breakfast and midnight snack for sure. Enjoy!!!

Here is the Almond Filling if you would like to try that:
Combine the following ingredients and beat until smooth. 1 can (8 oz) almond paste, 1/4 cup ground blanched almonds, 4 tablespoons (1/2 a stick) of unsalted butter, softened, 1 tablespoon of sugar and 1 large egg.

Tuesday, June 26, 2012

Check It Out

Check out my guest post for a new recipe (Olive Bread) on this amazing blog

In the midst of a lot of craziness the past six months I have put a lot of stuff on the back burner. Luckily life is starting to show a semblance of order now so I can now start trying new recipes again!