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by Francine Black
Kugelopf with strawberry peach jam.
Some say kugelopf originated in Austria at various times in their history, particularly when they defeated the Ottoman Turks, the turban like shape imitating the sultan’s turban. As for me, I claim its origin to be Alsace, this yeasty brioche with a twisty elegant shape that recalls history, tradition and my family’s life.
As you may know, I bake quite a lot and the kitchen always smells nice, but nothing smells quite as wonderful as the kugelopf as it takes a bow, appearing from oven to table!
Is it the rum soaked golden raisins, the toasted almonds, or the candied orange peel that makes such an aroma? Maybe it’s all of that plus the memory of my grandmother’s and later my mother’s kitchen, as those noble ladies made this for our Christmas breakfast.
Today, on this gorgeous cold morning as the tree branches are groaning under the weight of the snow, I’m dipping chunks of kugelopf in my cafe au lait (as is the custom), and recalling similar mornings of years past when my mother offered my smiling father a plate with slices generously laden with plum jam and his blue mug brimming with coffee.
Click here for a seemingly easy-to-follow video for making kugelopf
High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.
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