2/3 cup milk
2 tablespoons granulated sugar
2 packets ( 1/4-ounce each) dried yeast
1 cup unsalted butter, room temperature
1 teaspoon salt
6 large eggs
3 cups sifted flour
1 cup dark raisins
1 tablespoon lemon zest, optional
1/2 cup blanched whole almonds
Heat milk in saucepan almost to a boil; cool it to 110-115° F. Add 1 tablespoon of the sugar; mix well. Sprinkle the yeast over the mixture; let stand until it foams, about 10 minutes.
Meanwhile, beat butter and remaining tablespoon of the sugar in bowl of electric mixer until fluffy. Beat in salt. Add the eggs, one at a time, beating well between each addition. Add the milk-yeast mixture; blend well. Gradually mix in the flour on low speed. Increase the speed to medium; beat 2 minutes. Add the raisins and lemon zest.
Generously butter a 9- to 12-cup kuglehopf pan or bundt pan; place an almond in each indentation in the bottom of the pan (or scatter almonds on the bottom of the bundt pan). Gently pour batter into pan. Cover with a clean towel; let dough rise until it reaches the rim of the pan, about 50 minutes.
Heat oven to 375° F. Bake kugelhopf until a skewer inserted in its center comes out clean, about 35 minutes. Invert on a cooling rack; carefully remove pan. Cool on wire rack; dust with confectioners' sugar.
Nutrition information per serving:
370 calories, 50% of calories from fat, 21 g fat, 11 g saturated fat, 125 mg cholesterol, 39 g carbohydrates, 8 g protein, 235 mg sodium, 2.7 g fiber
If you don't want to buy a kugelhopf pan, a bundt pan works just as nicely.
Kugelhopf keeps nicely for about two days if tightly wrapped. After that, slices of kugelhopf taste delicious toasted.
Yield: 12 servings
Adapted from "The New Making of a Cook," by Madeleine Kamman.
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