Easter Kugelhopf

Easter Kugelhopf Recipe
This golden coffee cake with a rich buttery flavor is a German specialty and is named after its decorative baking pan. If you don't have a kugelhopf pan, feel free to use a Bundt pan when making Easter breads.

 

 

Yield:

8 Servings

Nutritional Information

Calories 643
Fat 31 g
Satfat 16 g
Protein 14 g
Carbohydrate 81 g
Fiber 4 g
Cholesterol 223 mg
Sodium 343 mg

Ingredients

1/2 cup lukewarm water
3/4 cup plus 1 tsp. granulated sugar
2 (1/4 oz.) packages active dry yeast
2 sticks (1/2 lb.) unsalted butter, at room temperature, plus extra for serving
6 large eggs
1 tablespoon grated lemon peel
1 teaspoon salt
1 teaspoon vanilla extract
4 cups all-purpose flour, sifted
1 cup golden raisins
1/2 cup toasted slivered almonds
2 tablespoons confectioners' sugar, for dusting

Preparation

Stir together water and 1 tsp. sugar in a bowl. Sprinkle with yeast and let stand until foamy, 5 minutes. Butter and flour a 10-cup Kugelhopf or Bundt pan.

Using an electric mixer, cream butter and remaining 3/4 cup sugar on low speed for about 30 seconds, then increase to mediumhigh and beat until light and fluffy. Beat in eggs one at a time, beating well after each. (Mixture will look curdled.) Beat in lemon peel, salt and vanilla. Add yeast mixture; gradually add 2 cups flour. Beat on medium, scraping bowl, until smooth, 5 minutes. Gradually add remaining flour; beat until dough is elastic. Stir in raisins.

Butter a bowl. Transfer dough to it, cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.

Preheat oven to 475°F. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350°F and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter.

Note:

March 2006
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