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Austrian: Kugelhopf

Source of Recipe

Leilani Devries


List of Ingredients

1/2 cup raisins
3/4 cup almonds, chopped
1 1/2 tsp grated lemon rind
6 cups flour, sifted
1 cup sugar
1 tsp. salt
2 envelopes yeast
1/4 cup lukewarm water
2 cups lukewarm milk
2 eggs, well beaten
1/3 cup melted butter
1 tsp. vanilla
Confectioners’ sugar



Recipe

Combine raisins, almonds and lemon rind with ½ cup flour; toss until well coated. Combine sugar, salt, and 2-1/2 cups flour in large mixing bowl. Sprinkle yeast over water; stir until well-mixed. Add yeast mixture; beat with spoon until smooth. Beat in eggs thoroughly. Add butter gradually beating constantly. Stir in vanilla extract. Add remaining flour; beat until smooth and satiny. Add raisin mixture; mix thoroughly. Cover with towel and let rise in warm place for 1-1/2 hours or until double in bulk.

Stir down dough and turn into large, buttered bundt pan. Cover with towel and let rise for another hour. Bake in preheated 350 F oven for about 50 minutes or until cake tester comes out clean. Remove from pan; cool on wire rack. Cover and let stand 1 day. Sprinkle with confectioners’ sugar before slicing.


YIELD: 10 Servings