Kugelhopf with Orange Syrup:
Kugelhopf is a rich bread with plenty of aroma infused into the dough, with butter and lots of dry fruits added. Traditionally, French use raisins, but apricots or cranberries can be added as well and nuts make a great addition too, adding plenty of texture.
To make the kugelhopf you start making a brioche dough then you fold in the fruits and nuts if you are looking for more texture, then you rest the dough to allow fermentation to happen. After shaping, kugelhopf is baked in a Bundt cake pan, traditionally made of clay, but more modern versions use metal ones as well.
Once baked, the kugelhopf is brushed with even more butter then with an aromatic sugar syrup with orange blossom water. The final step includes rolling it through granulated sugar to give it the iced look that we all love.
More recipes on my blog: pastry-workshop.com/