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Austrian Kugelhopf

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  Chopped almonds 3⁄4 Cup (12 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 1⁄2 Teaspoon
  All purpose flour 6 Cup (96 tbs), sifted
  Sugar 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Yeast 1⁄2 Ounce (2 Envelopes)
  Lukewarm water 1⁄4 Cup (4 tbs)
  Lukewarm milk 2 Cup (32 tbs)
  Eggs 2 , well beaten
  Melted butter 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Teaspoon
  Confectioners sugar 1 Tablespoon

Combine almonds, raisins, and lemon rind with 1/2 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 dissolved.
Add milk to sugar mixture; stir until well mixed.
Add yeast mixture; beat with wooden spoon until smooth.
Beat in eggs thoroughly.
Add butter gradually; beat constantly.
Stir in vanilla extract.
Add remaining flour; beat until smooth and satiny.
Add raisin mixture; mix thoroughly.
Cover with towel.
Let rise in warm place 1 1/2 hours or until double in bulk.
Stir down dough; turn into large, buttered bundt pan.
Cover with towel; let rise 1 hour.
Bake in preheated 350°F oven about 50 minutes, until cake tester comes out clean.
Remove from pan; cool on wire rack.
Cover; let stand 1 day.
Sprinkle with confectioners' sugar before slicing.

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