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Prep Time: 0 Minutes Cook Time: 38 Minutes |
Ready In: 38 Minutes Servings: 8 |
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A traditional German Easter bread from myrecipes via allyou. Prep time includes rising time. Ingredients:
1/2 cup lukewarm water |
3/4 cup plus 1 teaspoon granulated sugar |
2 (1/4 ounce) packages active dry yeast |
2 stick unsalted butter, room temperature (plus extra for serving) |
6 large eggs |
1 tablespoon lemon zest |
1 teaspoon salt |
1 teaspoon vanilla extract |
4 cups all-purpose flour, sifted |
1 cup golden raisins |
1/2 cup toasted slivered almonds |
2 tablespoons confectioners' sugar for dusting |
Directions:
1. Stir together water and 1 teaspoon sugar.
2. Sprinkle with yeast and let stand until foamy, 5 minutes.
3. Butter and flour a 10-cup Kugelhopf OR Bundt pan.
4. Cream butter and remaining sugar on low speed of electric mixer for about 30 seconds; increase speed to medium high and beat until light and fluffy.
5. Beat in eggs one at a time, beating well after each addition.
6. (Mixture may look curdled).
7. Beat in zest, salt and vanilla.
8. Add yeast mixture.
9. Gradually add 2 cups flour.
10. Beat on medium speed, scraping bow,l until smooth, about 5 minutes.
11. Gradually add remaining flour; beat until dough is elastic.
12. Stir in raisins.
13. Butter a bowl.
14. Transfer dough to bowl, cover with a towel and let rise until doubled in bulk, about 1 1/2 to 2 hours.
15. Punch dough down and stir in almonds.
16. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 from top of mold, 45 minutes to 1 hour.
17. Preheat oven to 475 degrees F..
18. Bake Kugelhopf until golden, about 8 minutes.
19. Reduce heat to 350 degrees F and bake until cake tester comes out clean, about 30 minutes.
20. Remove from oven and allow Kufelhopf cool for 5 minutes.
21. Turn onto rack to allow to cool completely.
22. Dust with confectioners' sugar.
23. Slice with a serrated knife and serve with butter.
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