kugelhopf; kugelhupf
[ KOO-guhl-hopf ]
Though generally thought of as Austrian, bakers from Alsace, Germany and Poland also claim credit for this light yeast cake. It's filled with raisins, candied fruits and nuts, and generally embellished with a simple dusting of confectioners' sugar. It's traditionally baked in a special fluted kugelhopf ring mold. Also called gugelhopf.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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