Kugelhopf
Total time
Author: Jean Pare- Company's Coming: Bread
Serves: 1 cake
- 1 tsp sugar
- ⅔ cup warm water
- 1½ tsp dry yeast
- ¼ cup butter, room temp
- ½ cup sugar
- 2 tsp grated lemon rind
- 2 large eggs
- ½ tsp salt
- 1 cup all purpose flour
- ½ cup raisins
- 1½ cup all purpose flour
- Stir first amount of sugar in warm water in small bowl.Sprinkle yeast over top and let bloom for 10 minutes.
- In the mean time cream butter,sugar and lemon zest together. Add eggs, 1 at a time beating well after each addition.
- Beat in yeast mixture, salt and first amount of flour. Beat for 4 minutes,
- Add second amount of flour and raisins. Mix well.
- Cover bowl with plastic wrap and place in warm spot for 45 minutes or until doubled in size.
- Butter a 12 cup bundt pan. Spoon dough into pan and cover again with plastic wrap.
- Let rest in warm spot again for about 1 - ½ hour or until doubled in size.
- Bake in 350 degree F oven for 25 minutes.
- Turn out on to rack to cool.
Recipe by Chateau Elma at https://www.chateauelma.com/kugelhopf
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