Austrian Kugelhopf Recipe
Ingredients
| Milk | 1/2 Cup (16 tbs), scalded | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Margarine | 1/4 Cup (16 tbs) | |
| Yeast package | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Unsifted flour | 2 Cup (16 tbs) | |
| 2 tbsp. fine bread crumbs | ||
| 14 whole blanched almonds | ||
| Seedless raisins | 1/2 Cup (16 tbs) | |
| 1/2 tsp. grated lemon rind | ||
Directions
Mix the milk, sugar, salt and margarine in a bowl and cool to lukewarm.
Dissolve the yeast in the water, then stir into the milk mixture.
Add the eggs and flour and beat vigorously for about 5 minutes.
Cover and let rise in a warm place, free from draft, for about 1 hour and 30 minutes or until doubled in bulk.
Sprinkle the bread crumbs over sides and bottom of well-greased 1 1/2-quart casserole and arrange the almonds on bottom.
Stir the dough down and beat well.
Stir in the raisins and grated rind and place in the casserole.
Let rise in a warm place for about 1 hour or until doubled in bulk.
Bake at 350 degrees for about 50 minutes.
Dissolve the yeast in the water, then stir into the milk mixture.
Add the eggs and flour and beat vigorously for about 5 minutes.
Cover and let rise in a warm place, free from draft, for about 1 hour and 30 minutes or until doubled in bulk.
Sprinkle the bread crumbs over sides and bottom of well-greased 1 1/2-quart casserole and arrange the almonds on bottom.
Stir the dough down and beat well.
Stir in the raisins and grated rind and place in the casserole.
Let rise in a warm place for about 1 hour or until doubled in bulk.
Bake at 350 degrees for about 50 minutes.
Chef
