Kirsch & dried cherry kugelhupf

Yield: 12 servings

Measure Ingredient
1 cup Dried tart cherries
½ cup Golden raisins
4 tablespoons Kirsch (clear cherry brandy)
¼ cup Warm water (105F to 115F)
1 pinch Sugar
2 \N Envelopes dry yeast
8 tablespoons (1 stick) unsalted butter, room temp.
¾ cup Sugar
1 cup Powdered sugar
2 tablespoons Kirsch
4 \N Large egg yolks
1 tablespoon Grated lemon peel
2 teaspoons Vanilla extract
1 teaspoon Almond extract
1 teaspoon Salt
¾ cup Lukewarm milk
3½ cup All purpose flour
1 cup Almonds, toasted, finely chopped
2 teaspoons Milk



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

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