Kugelhopf
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Kugelhopf is a yeast cake from Alsace, generally baked in a tall circular form pan. Originally the pan was made of enameled pottery. The circular shaped loaf is similar to a Bundt cake. Today often a metal pan shaped in this way can be used to make the loaf.
It normally contains seedless raisins and kirschwasser and is topped with almonds. It is usually eaten as a breakfast food or at a coffee break.
Preparation of the raisins is important to making the cake properly. These may be prepared for adding to the rising dough by pre-soaking the raisins in Kirschwasser. This enlarges and softens the raisins.
Some chefs will prepare the loaf with additional ingedients besides raisins, such as candied fruits, more almonds or other nuts.
After baking the loaf is turned out on a platter and dusted with confectioner's sugar. This sweetens the loaf and makes it pleasing to the eye.
The Kugelhopf may be served warm.
