Kirsch Dried Cherry Kugelhupf
Ingredients| CAKE 1 cup dried tart cherries 1/2 cup golden raisins 4 tbsp kirsch (clear cherry brandy) 1/4 cup warm water (105f to 115f) 1 pinch sugar 2 envelopes dry yeast 8 tbsp (1 stick) unsalted butter, room tem, p. 3/4 cup sugar 4 large egg yolks 1 tbsp grated lemon peel 2 tsp vanilla extract 1 tsp almond extract 1 tsp salt 3/4 cup lukewarm milk 3 1/2 cup all purpose flour 1 cup almonds, toasted, finely chopped GLAZE 1 cup powdered sugar 2 tbsp kirsch 2 tsp milk |
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FOR CAKE: Combine first 3 ingredients in medium bowl.
Let stand 15 min. Combine 1/4 cup warm water and pinch
of sugar in bowl. Sprinkle yeast over; stir to
dissolve. Let stand 10 minutes.
Meanwhile, in large mixer bowl fitted with dough hook,
beat 6 tablespoons butter, 3/4 cup sugar, yolks, peel,
vanilla, almond extract and salt until well blended.
Add yeast mixture, milk and 1 cup flour and beat until
smooth. Beat in dried fruits and their soaking liquid.
Gradually add remaining 2 1/2 cups flour and beat
until very soft dough forms, about 6 minutes. Let
stand 15 minutes.
Butter 12 cup kugelhupt for Bundt pan with 2
tablespoons butter. Add almonds; tilt pan to coat
bottom and sides. Spoon dough into pan. Cover with
plastic and towel. Let dough rise in warm place until
within 1 inch of top of pan, about 2 1/2 hours.
Preheat oven to 350F. Bake kugelhupf until tester
inserted into center comes out clean, about 35
minutes. Let stand 10 minutes. Turn out onto rack;
cool completely.
FOR GLAZE: Combine sugar and kirsch in bowl. Add
milk; stir. Spoon over kugelhupf.
From the Alsace-Lorraine region of France. Bon
Appetit/May 94 Typed by Didi Pahl
Servings:
12
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