Kirsch and dried cherry kugelhupf
12 Servings
Ingredients
| Quantity | 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 | Envelopes dry yeast | |
| 8 | tablespoons | (1 stick) unsalted butter, room temp. |
| ¾ | cup | Sugar |
| 4 | 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 |
| 1 | cup | Powdered sugar |
| 2 | tablespoons | Kirsch |
| 2 | teaspoons | Milk |
Directions
CAKE
GLAZE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini