| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Desserts, Fruits | 12 | Servings | |
INGREDIENTS
| 1 | c | Dried tart cherries |
| 1/2 | c | Golden raisins |
| 4 | T | Kirsch, clear cherry |
| brandy | ||
| 1/4 | c | Warm water, 105F to 115F |
| 1 | pn | Sugar |
| 2 | Envelopes dry yeast | |
| 8 | T | 1 stick unsalted butter |
| room temp. | ||
| 3/4 | c | Sugar |
| 4 | Large egg yolks | |
| 1 | T | Grated lemon peel |
| 2 | t | Vanilla extract |
| 1 | t | Almond extract |
| 1 | t | Salt |
| 3/4 | c | Lukewarm milk |
| 3 1/2 | c | All purpose flour |
| 1 | c | Almonds, toasted finely |
| chopped | ||
| 1 | c | Powdered sugar |
| 2 | T | Kirsch |
| 2 | t | Milk |
INSTRUCTIONS
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
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