Salt Lake City is covered in a heavy blanket of snow that in many areas of the yard and local park reaches my knees. No better time to bake rich buttery breads and sit down for brunch.To simplify the process, I experimented with leaving the dough in the molds overnight for the second rise, and it was a complete success (for once!). The dough just rises slowly all night and you have nothing more to do than take the molds out of the cold and bring them back to room temperature (the clay molds would most likely break if they entered the oven chilled).
The strawberry coulis came from last minute inspiration. It's nothing more than 4 cups of frozen strawberries, 1 Tsp of sugar and 1Tps of 'real fruit pectin' cooked together until the berries fall appart. It's tangy and not too sweet.
Kugelhopf never lasts here and if it did it never tastes as good as when barely cooled from the oven. It's recommended to toast the left over, which I admit I have never tried. The recipe for the Kugelhopf comes from my favorite cooking book for all things French. At the time it was pricey, but now that time has passed it must be possible to borrow it at a local library or pick up a used copy. The pictures are exquisite, you will find yourself traveling all over France, it's an excellent way to discover how truly diverse the country is, in landscape and culinary traditions