Kugelhopf

American  

[koo-guhl-hopf, -hawpf] / ˈku gəlˌhɒpf, -ˌhɔpf /

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.

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Etymology

Origin of Kugelhopf

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; see origin at cowl, hop ¹