Directions:
- Stir together water and 1 tsp. sugar in a bowl. Sprinkle with yeast and let stand until foamy, 5 minutes. Butter and flour a 10-cup Kugelhopf or Bundt pan.
- Using an electric mixer, cream butter and remaining 3/4 cup sugar on low speed for about 30 seconds, then increase to mediumhigh and beat until light and fluffy. Beat in eggs one at a time, beating well after each. (Mixture will look curdled.) Beat in lemon peel, salt and vanilla. Add yeast mixture; gradually add 2 cups flour. Beat on medium, scraping bowl, until smooth, 5 minutes. Gradually add remaining flour; beat until dough is elastic. Stir in raisins.
- Butter a bowl. Transfer dough to it, cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.
- Preheat oven to 475°F. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350°F and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1321.63 Kcal (5533 kJ) | ||
| Calories from fat | 914.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 101.58g | 156% | |
|---|---|---|---|
| Cholesterol | 383.26mg | 128% | |
| Sodium | 365.78mg | 15% | |
| Potassium | 429.59mg | 9% | |
| Total Carbs | 91.64g | 31% | |
| Sugars | 35.1g | 140% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 17.63g | 35% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.2mg | 12% | |
| Calcium | 93.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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