| 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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