CAKE
1 cup Dried tart cherries
1/2 cup Golden raisins
4 tbsp Kirsch (clear cherry brandy)
1/4 cup Warm water (105F to 115F)
1 pinch Sugar
2 Envelopes dry yeast
8 tbsp (1 stick) unsalted butter, room temp.
3/4 cup Sugar
4 Large egg yolks
1 tbsp Grated lemon peel
2 tsp Vanilla extract
1 tsp Almond extract
1 tsp Salt
3/4 cup Lukewarm milk
3 1/2 cup All purpose flour
1 cup Almonds, toasted, finely chopped
GLAZE
1 cup Powdered sugar
2 tbsp Kirsch
2 tsp Milk
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FOR CAKE: Combine first 3 ingredients in medium bowl. Let stand 15 min. Combine 1/4 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, 3/4 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 2 1/2 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 1/2 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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