| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Apricot nectar |
| 1 1/2 |
c |
Sifted all purpose flour |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Nonfat dry milk powder |
| 1 |
|
Envelope fast-rising dry yeast |
| 1/2 |
c |
Unsalted butter; room temperature (1 |
|
|
; stick) |
| 1 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 3 |
lg |
Egg yolks |
| 3 |
tb |
Apricot-flavored brandy or apricot nectar |
| 1 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Ground ginger |
| 1 |
|
Envelope fast-rising dry yeast |
| 2 |
tb |
Hot water; (120F. to 125F.) |
| 3 1/2 |
c |
Sifted all purpose flour |
| 12 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, coarsely |
|
|
; chopped |
| 6 |
oz |
Moist dried apricots; quartered |
| 2 |
tb |
Firmly packed golden brown sugar |
| 1 1/2 |
ts |
Ground cinnamon |
|
|
Powdered sugar |
| 2 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, chopped |
| 2 |
c |
Plus 2 tablespoons whipping cream |
| 2 |
tb |
Sugar |
| 3 |
tb |
Apricot-flavored brandy or apricot nectar |
INSTRUCTIONS
SPONGE
DOUGH
WHIPPED CREAM
For sponge:
Boil apricot nectar in heavy medium saucepan over high heat until
reduced to 1 cup, about 5 minutes. Pour reduced nectar into large
bowl. Cool to 120F. to 125F. Whisk in flour, sugar, milk powder and
yeast. Cover tightly with plastic wrap and let rise in warm
draft-free area until double in volume, about 30 minutes.
Meanwhile, prepare dough:
Generously butter 12-cup kugelhupf pan. Using electric mixer, cream
butter with sugar in large bowl until fluffy. Beat in eggs and egg
yolks 1 at a time. Beat in apricot brandy, salt, vanilla and ginger.
Combine yeast and 2 tablespoons hot water in small bowl and stir
until yeast dissolves. Mix yeast mixture and sponge into butter
mixture. Gradually mix in 3 cups flour. Combine chocolate, apricots,
brown sugar and cinnamon in medium bowl. Mix into dough.
Spoon dough into prepared pan. Cover tightly with plastic wrap and
clean kitchen towel. Let stand in warm draft-free area until dough
rises just to top of pan, about 3 hours.
Position rack in center of oven and preheat to 350F. Bake kugelhupf
until deep brown and cracking on top and tester inserted in center
comes out clean, about 48 minutes. Cool on rack 20 minutes. Turn out
onto rack and cool completely. (Can be prepared 1 day ahead. Return
to pan, cover tightly and store at room temperature.)
For whipped cream:
Stir chocolate and 2 tablespoons cream in heavy small saucepan over
low heat until chocolate melts and mixture is smooth. Cool. Beat
remaining 2 cups cream and sugar in large bowl until soft peaks form.
Add brandy and continue beating until stiff peaks form. Pour
chocolate mixture over cream and fold together until whipped cream is
lightly streaked with chocolate. Transfer to serving bowl; chill.
(Can be prepared 8 hours ahead.)
Place kugelhupf on platter. Lightly sift powdered sugar over. Cut into
wedges. Serve, passing whipped cream separately if desired.
Serves 12.
Bon Appetit February 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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