Kugelhopf
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
  • 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
Instructions
  1. Stir first amount of sugar in warm water in small bowl.Sprinkle yeast over top and let bloom for 10 minutes.
  2. In the mean time cream butter,sugar and lemon zest together. Add eggs, 1 at a time beating well after each addition.
  3. Beat in yeast mixture, salt and first amount of flour. Beat for 4 minutes,
  4. Add second amount of flour and raisins. Mix well.
  5. Cover bowl with plastic wrap and place in warm spot for 45 minutes or until doubled in size.
  6. Butter a 12 cup bundt pan. Spoon dough into pan and cover again with plastic wrap.
  7. Let rest in warm spot again for about 1 - ½ hour or until doubled in size.
  8. Bake in 350 degree F oven for 25 minutes.
  9. Turn out on to rack to cool.
Recipe by Chateau Elma at https://www.chateauelma.com/kugelhopf