Pronunciation: [KOO-guhl-hopf]

Though generally thought of as Austrian, bakers from Alsace, Germany and Poland also claim credit for this light yeast cake. Kugelhopf is filled with raisins, candied fruits and nuts, and generally embellished with a simple dusting of powdered sugar. It's traditionally baked in a kugelhopf pan, a turban-shaped tube mold with swirled sides, which can be found in gourmet kitchenware shops. Also called gugelhopf.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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