I posted our family favourite cake already some years ago here in the blog. When we have to choose between torte and goldknödel on a birthday celebration, all of us will take a piece of the goldknödel. It is THIS kind of favourite of extended family!
The cake stems from the Transylvanian and Hungarian part of family heritage and is all by it self a rather simple pastry. It is made from a sweet yeast dough which is formed into small balls and coated with warm butter and a mixture of grounded nuts and sugar. While baking in a kugelhopf pan the sugar caramelize and adds another delicious flavour to the aroma of nuts and butter.
A Kugelhopf pan is mandatory for this cake. Wen the Teflon coat of my – rather cheep – pan started to fall apart after ten years of using I decided that I need something longer lasting. And so I bought an ancient brass kugelhopf pan. It has very good baking qualities, is rather everlasting and looks beautiful on my kitchen wall when not in use.
And for the first test of the pan I decided that there is only one cake: Goldknödel. And as we where baking at the wood fired community oven at that weekend I decided to use the ancient pan in the ancient oven – that fitted together so well! For the dough I decided to use up leftover flour from the last baking course and so I baked a spelt variant. The slightly nutty spelt flavour fits very well with the caramel, nut and butter notes of the cake. Delicious as always!
- 50g Sweet Starter
- 50g spelt flour Type 630
- 25g Water
- Sweet Starter
- 420g spelt flour Type 630
- 3g psyllium husk
- 150g cream
- 75g Water
- 75g sugar
- 50g Butter
- 55g Egg (1 egg size M)
- 10g fresh yeast
- 4g Salt
- 100g grounded hazelnuts or Walnuts
- 100g sugar
- 75g Butter, molten
Mix the ingredients of the sweet starter and let it rise for 4 hours at 30°C.
Knead all ingredients except sugar and butter for 10 min at slow speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead to full gluten development.
Let rise overnight in the fridge or for one hour temperature plus 1-2 hours in the fridge.
Mix grounded nuts with sugar and grease the kugelhopf pan. Then divide the dough into pieces of 40g and form them to small balls. Turn them first in the molten butter, then in the nut and sugar mixture. Lay them in the kugelhopf pan.
Proof for 1.5 hours.
Bake at 175°C for one hour with steam.