Yield: 12 servings
|1 cup||Dried tart cherries|
|½ cup||Golden raisins|
|4 tablespoons||Kirsch (clear cherry brandy)|
|¼ cup||Warm water (105F to 115F)|
|2 \N||Envelopes dry yeast|
|8 tablespoons||(1 stick) unsalted butter, room temp.|
|1 cup||Powdered sugar|
|4 \N||Large egg yolks|
|1 tablespoon||Grated lemon peel|
|2 teaspoons||Vanilla extract|
|1 teaspoon||Almond extract|
|¾ cup||Lukewarm milk|
|3½ cup||All purpose flour|
|1 cup||Almonds, toasted, finely chopped|
FOR CAKE: Combine first 3 ingredients in medium bowl. Let stand 15 min. Combine ¼ 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, ¾ 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 2½ 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 ½ 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