I came across this recipie in my Southern Heritage Breads recipie book, and decided to make it one of my own. It has great German history as a classic Kugelhof of Bavaria brought to the settlement of New Ebenezer, Georgia( once briefly the capitol of Georgia) in 1734 by religious refugees.
Traditionally baked in a turban pan(which I do not have) "it is no less delicious when baked in loaves.")
I am working on my own versions of it as you will see in my pictures, but what I am posting is the original.
It is a very easy dough to make, and the end product is exellent. I did not have one problem with it, even with my adjustments, other than I will not press it out as thin on the rolls( but they are still awesome)! This is a perfect dough to shape as you please, in my opinion.
1 1/2 cups milk
1/2 cup butter softened
1/2 cup sugar
2 teaspoons salt
2 packages of dry yeast
1 teaspoon sugar
1 cup warm water
2 eggs beaten
7 to 8 cups all-purpose flour, divided
2 1/2 cups raisins
1/4 cup all-purpose flour
butter ,melted
Scald milk, remove from heat, add butter, 1/2 cup sugar and salt, stirring well. Let cool to lukewarm.
Dissolve yeast and 1 teaspoon sugar in warm water; stir well, and let stand 5 minutes or until bubbly.
Combine cooled milk mixture and yeast mixture in a large bowl,. Stir in eggs and 5 cups flour; mix well. Dredge raisins in 1/4 cup flour,stirring to coat well; add to dough, stirring well.
Stir in enough remaining flour to form a firm dough. turn out onto a lightly floured surface, and knead 7 to 8 times. Place in a greased bowl, turning to grease top. Cover and let rise in a worm place, free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down; cover and let rest 10 minutes. Turn out onto a floured surface; devide dough into 3 equal portions, shaping each into a loaf. Place in 3 greased 8 1/2 x4 1/2 x 3-inch loafpans. cover and repeat rising procedure 45 minutes or until doubled in bulk.
Bake at 350 degrees for 30 minutes or until loaves sound hollow when tapped. Remove bread immediately, and cool on wire racks. Brush tops with butter. Yeild: 3 loaves.
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Comments: 35
Will you make me some for my birthday? It's coming up soon,
I'm a-comin' down to visit you, and we'll call up the moon,
Just tell me where to meet you, and when.
We'll celebrate another year older, together again.
That which doesn't kill us, surely does make us stronger,
And if you make me this bread, we'll be friends even longer!
LOL! Smiles to you. Nope not raining here. Sun is shining, and I was out in my garden this morning. Got 'Maters, peppers, and cilantro. It's SALSA TIME!
I've got this new brew,
For Roc and for You.
I'll bring the guitar,
(Yes, I'll travel THAT far,
Just to visit, sit and chat
Reconnect, and chew the fat.
Love you!
Later!
Wilka (Kat)
Okay, the whole grain raisin scone I just ate is not holding its own against these scrumptious photos. ; )
I love the look of that loaf - so beautiful! Thanks for the recipe - saving to del.icio.us now.
Kat this is one I feel a connection with..and will be doing all sorts of praticing with...SO its sort of if I bake it you will come..field of dreams kinda thing??????lol
Farmgirl S...you will love it....it makes three "just under" 2 pound balls of dough....so lots to work with...
Dorine...the bread is the recipie....the rolls and buns are what I am working on....and this was my first go...if they resemble other buns of tradition....thats a good thing....I will look those up...but my main concept is to use the koglehof dough to make buns of my own....the additions and substitutions for the buns were not part of the recpie obtained from the Southern Heritage book....the name salzberger is the name of the family that brought it with them...this bread is a traditional holiday bread....I had hopefully put enough history and reference into it..for anyone to understand I was not claiming nor renaming anything....I made up one batch...which gave me three balls of dough to work with....one I used as is to make the bread....one I made smaller buns...and another the sticky type buns....
Tonia...this dough is matter of fact....I am sure you COULD do something like this very easily....
I haven't had much of an appetite since I got sick last week and have not had a desire for food but this could tempt me just fine! Have any left?
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 310)
"The cinnamon bun or "sticky bun" came to Philadelphia with 18th century English and German immigrants. They are made from a cinnamon and sugar flavored yeast dough, with raisins, nuts and carmelized topping. A coffee shop counter lined with sticky buns is still a common sight in the city."
---The Larder Invaded: Reflections on Three Centuries of Philadelphia Food and Drink, Mary Anne Hines, Gordon Marshall & William Woys Weaver [Historical Society of Philadelphia:Philadelphia] 1987 (p. 51)
COOL...more history to follow....
That being said, I made a sourdough bread pudding that turned out really "heavy" and wasn't like a normal bread pudding. Any idea what happened?
I've been doing a lot of homemade breads, rolls, pizza crusts, etc., experimenting with whole grain wheat flour, and how much I can get away with substituting for the white flour (usually two parts wheat to one part white works pretty well).
Homemade wheat cinnamon rolls and carrot cakes are especially yummy with a good whole wheat flour. If I attempt this with white flour, first, I'll have to re-do it with wheat to see what I can come up with! :)
I find your first step with scalding the milk quite interesting. I like to experiment with cake breads and they usually taste very good. Recently I made an oatmeal cake bread with crushed bananas & cran berry raisins. My daughter, 23, and a health freak ate almost half of it. Your recipe gave me some experimental baking ideas.
mouthwatering yummy crispy....