Kugelhopf

[koo-guhl-hopf, -hawpf]

noun

German Cooking.

1. a sweetened bread, flavored with raisins and almonds, baked in a ring-shaped mold, and usually dusted with powdered sugar before serving.

Word History and Origins

Origin of Kugelhopf¹

First recorded in 1885–90; from German Gugelhopf (originally Swiss German), Gugelhupf (originally Austrian and south German dialect), equivalent to Gugel a hood with a liripipe and partial covering for the shoulders, worn in the Middle Ages ( Middle High German gugel, Old High German chugela, cucula, from Late Latin cuculla, cucullus “a covering, hood” ) + -hopf, -hupf, noun derivative of Middle High German hopfen “to skip, jump, hop”; apparently from the cake's tendency to overflow the pan in a shape resembling the headgear; cowl, hop ¹

Example Sentences

But a few weeks ago, I unearthed a kugelhopf pan that had come from Roth.

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A modern twist on the kugelhopf pan, Bundt pans weigh in at nearly two pounds and are available in 10- and 15-cup sizes, as well as mini-Bundts.

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When everybody who was going to had signed up with M & M Enterprises, Fine Fruits and Produce, Milo created a wholly owned subsidiary, M & M Fancy Pastry, and obtained more airplanes and more money from the mess funds for scones and crumpets from the British Isles, prune and cheese Danish from Copenhagen, eclairs, cream puffs, Napoleons and petits fours from Paris, Reims and Grenoble, Kugelhopf, pumpernickel and Pfejferkuchen from Berlin, Linger and Dobos Torten from Vienna, Strudel from Hungary and baklava from Ankara.

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It’s almost worth the $115 prix fixe just to see Mr. Aumont’s breads, which pop up throughout the meal, starting with a winningly savory kugelhopf.

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The parade starts with a warm, savory kugelhopf, still in its ceramic mold, with chive fromage blanc.

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