| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Fruits |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Dried tart cherries |
| 1/2 |
c |
Golden raisins |
| 4 |
tb |
Kirsch (clear cherry brandy) |
| 1/4 |
c |
Warm water (105F to 115F) |
| 1 |
pn |
Sugar |
| 2 |
|
Envelopes dry yeast |
| 8 |
tb |
(1 stick) unsalted butter, room temp. |
| 3/4 |
c |
Sugar |
| 4 |
|
Large egg yolks |
| 1 |
tb |
Grated lemon peel |
| 2 |
ts |
Vanilla extract |
| 1 |
ts |
Almond extract |
| 1 |
ts |
Salt |
| 3/4 |
c |
Lukewarm milk |
| 3 1/2 |
c |
All purpose flour |
| 1 |
c |
Almonds, toasted, finely chopped |
| 1 |
c |
Powdered sugar |
| 2 |
tb |
Kirsch |
| 2 |
ts |
Milk |
INSTRUCTIONS
CAKE
GLAZE
FOR CAKE: Combine first 3 ingredients in medium bowl. Let stand 15 min.
Combine 1/4 cup warm water and pinch of sugar in bowl. Sprinkle yeast over;
stir to dissolve. Let stand 10 minutes.
Meanwhile, in large mixer bowl fitted with dough hook, beat 6 tablespoons
butter, 3/4 cup sugar, yolks, peel, vanilla, almond extract and salt until
well blended. Add yeast mixture, milk and 1 cup flour and beat until
smooth. Beat in dried fruits and their soaking liquid. Gradually add
remaining 2 1/2 cups flour and beat until very soft dough forms, about 6
minutes. Let stand 15 minutes.
Butter 12 cup kugelhupt for Bundt pan with 2 tablespoons butter. Add
almonds; tilt pan to coat bottom and sides. Spoon dough into pan. Cover
with plastic and towel. Let dough rise in warm place until within 1 inch of
top of pan, about 2 1/2 hours.
Preheat oven to 350F. Bake kugelhupf until tester inserted into center
comes out clean, about 35 minutes. Let stand 10 minutes. Turn out onto
rack; cool completely.
FOR GLAZE: Combine sugar and kirsch in bowl. Add milk; stir. Spoon over
kugelhupf.
From the Alsace-Lorraine region of France. Bon Appetit/May 94 Typed by Didi
Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”