Classic Kugelhopf Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs), scalded | |
| Butter | 1/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1/2 cup golden seedless raisins | ||
| Lemon peel | 1 Teaspoon, grated | |
| Melted butter | 1 Tablespoon | |
| 3 tablespoons fine dry bread crumbs | ||
| Blanched whole almonds | ||
Directions
Soften yeast in warm water.
Cool milk to lukewarm.
In mixing bowl, cream butter and sugar till light; add eggs, one at a time, beating after each.
Add yeast and milk.
Sift together flour and salt; add to creamed mixture.
Beat at medium speed on mixer till smooth, 2 minutes.
Stir in raisins and lemon peel.
Cover: let rise till double (2 hours).
Meanwhile prepare a 1 1/2-quart Turk's Head Mold: Brush liberally with butter: sprinkle with bread crumbs, coating well.
Arrange almonds in a design in bottom of mold.
Stir down batter; spoon carefully into mold.
Let rise till almost double (1 hour).
Bake at 350° for 25 minutes or till done.
Cool 10 minutes.
Remove mold.
Cool milk to lukewarm.
In mixing bowl, cream butter and sugar till light; add eggs, one at a time, beating after each.
Add yeast and milk.
Sift together flour and salt; add to creamed mixture.
Beat at medium speed on mixer till smooth, 2 minutes.
Stir in raisins and lemon peel.
Cover: let rise till double (2 hours).
Meanwhile prepare a 1 1/2-quart Turk's Head Mold: Brush liberally with butter: sprinkle with bread crumbs, coating well.
Arrange almonds in a design in bottom of mold.
Stir down batter; spoon carefully into mold.
Let rise till almost double (1 hour).
Bake at 350° for 25 minutes or till done.
Cool 10 minutes.
Remove mold.
Chef
