Kirsch & Dried Cherry Kugelhupf Recipe

Kirsch & Dried Cherry Kugelhupf Recipe

Yield: 12 Servings
Recipe by luhu.jp

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 temp.
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,

Directions:

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


Source from luhu.jp