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Tasty Kugelhopf

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Ingredients
  Raisins/Null 1⁄4 Cup (4 tbs) (Null)
  Rum/Null 1⁄4 Cup (4 tbs) (Null)
  Milk/Null 3⁄4 Cup (12 tbs) (Null)
  Hot roll mix/Null 13 3⁄4 Ounce (1 Package)
  Eggs/Null 2 , beaten (Null)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted (Null)
  Sugar/Null 1⁄4 Cup (4 tbs) (Null)
  Grated lemon peel/Null 1 Teaspoon (Null)
  Ground mace/Null 1⁄2 Teaspoon (Null)
  Chopped walnuts/Null 1⁄2 Cup (8 tbs) (Null)
  Butter/Margarine 1 Tablespoon, melted (Null)
  Fine dry bread crumbs/Null 3 Tablespoon (Null)
Directions

Soak raisins in rum; let stand till plump.
Drain; set aside.
Heat milk just to warm (115° to 120°); add yeast from hot roll mix and stir to dissolve.
Combine eggs, the 1/4 cup butter, the sugar, lemon peel, mace, and yeast mixture.
Add flour from mix; beat smooth by hand.
Stir in raisins and walnuts.
Cover; let rise in warm place till double, about 1 1/2 to 2 hours.
Meanwhile, prepare a 2-quart fluted tube pan or kugelhopf mold by brushing with the 1 tablespoon melted butter; sprinkle with the dry bread crumbs.
Stir down batter; spoon carefully into mold.
Let rise till almost double, about 50 to 60 minutes.
Bake in 350° oven till done, about 25 to 30 minutes; cool in pan 10 minutes.
Remove from pan.
Cool on rack.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Mace
Cook Time: 
25 Minutes

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