Kugelhopf Recipe
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
Confectioners' sugar
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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