Learn how to make one of the Eastern European cakes that served as the inspiration for Nordic Ware’s Bundt pan. Kugelhopf has many variations throughout Europe, and immigration to the United States created a need for specialized fluted pans. While other kugelhopfs start from sweet, yeast-risen dough, Shaina’s family grew up eating the version her Yugoslavian-born grandmother made that features separating the eggs and whipping them separately before folding them together. With its distinct rich taste and buttery texture, this moist cake lands somewhere between a pound cake and a traditional French biscuit cake. Simple in flavor profile, it is dotted with golden raisins, or sultanas, and dusted with powdered sugar. The class will be a combination of presentation and hands-on practice.
$40 General | $35 for Norway House members
Please call Ingebretsen’s main store (612.729.9333) to reserve your participation with a credit card. If you have questions about a class, please email email@example.com
About the Instructor: Shaina Olmanson
Shaina Olmanson strives to inspire other families to invest in food education, cooking, and a kitchen-centered life on her website FoodforMyFamily.com. Her work as an author, photographer, recipe developer, and spokesperson has been featured in Family Fun, Parents Magazine, Parenting Magazine, Women’s World, A&E Television, and Better Homes and Gardens. A lifelong lover of books, Shaina moonlights as a children’s book editor for an independent publishing company. She shares her 1,100-square-foot Saint Paul home with her husband, their four children, a toad named Herman, and an ever-increasing number of chickens.