Kugelhopf
Just bought this lovely new bundt pan and this recipe was on the box. I searche on here for others and there are a couple but differant than this one - for one thing it only takes 2 eggs, not 6. I'm truly guessing at the serving size as it's not listed. When I made it I did add a teaspoon of vanilla extract and a teaspoon of almond as I was leaving out the raisins (can't stand them myself) and it was wonderful, light and only slightly sweet. Next time I'm going to make a vanilla glaze drizzle over it and top with almonds for a prettier presentation.
Ingredients
8 serv.Step-by-step instructions
- 1
In small bowl, stir together yeast and warm water; let stand 5-10 minutes, until foamy.
- 2
In small saucepan, combine milk, butter and sugar.
- 3
Heat over medium heat, stirring often, until butter melts and sugar dissolves.
- 4
In large mixing bowl, combine four and salt.
- 5
Stir in yeast mixture.
- 6
Gradually add milk mixture, blending at low speed.
- 7
Increase speed to medium and add eggs, one at a time.
- 8
Stir in raisins and orange peel.
- 9
Generously grease pan. (I'm using my new bundt pan for this).
- 10
Spoon dough into prepared pan. (Dough will be sticky).
- 11
Cover with oiled plastic wrap and a towel.
- 12
Set in warm place to rise until doubled, about 2 hours.
- 13
Heat oven to 375°F.
- 14
Bake 15 minutes. Cover loosely with foil and continue baking 15-20 minutes in pan.
- 15
Invert onto cooling rack.
- 16
Cool completely.
- 17
Dust with powdered sugar before serving. (or optionally with a glaze).
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