Liturgical Year : Recipes : Kugelhopf

Catholic Recipe: Kugelhopf

INGREDIENTS

1/2 cup milk
1/2 cup sugar
1/2 teaspoon salt
1/4 cup margarine
1/4 cup warm or lukewarm water
1 package active dry yeast, or 1 cake compressed yeast
2 eggs, beaten
2 cups, unsifted all-purpose flour
2 tablespoons fine bread crumbs
14-16 whole blanched almonds
1/2 cup seedless raisins
1/2 teaspoon grated lemon rind

Details

Serves: 8

Yield: 1 cake

Prep Time: 4 hours

Difficulty: ★★★☆

Cost: ★★☆☆

For Ages: 15+

Origin: Germany; France

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Also Called: Kugelhupf; Gugelhopf; Gugelhupf; Almond and Raisin Cake

From Germany, this is a traditional nameday cake. Also from Alsace region in France.

DIRECTIONS

Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Dissolve dry yeast in warm water (compressed in lukewarm) in a large warm bowl. (Rinse bowl with hot water and dry thoroughly.) Stir until dissolved. Stir in lukewarm milk mixture. Add beaten eggs and flour. Beat vigorously about 5 minutes. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours. Sprinkle fine bread crumbs over sides and bottom of well greased 1 1/2 quart casserole or fancy mold. Arrange almonds on bottom. Stir batter down. Beat thoroughly. Stir in raisins and grated lemon rind. Pour carefully into casserole or mold. Let rise in warm place until doubled, about 1 hour. Bake at 350 degrees about 50 minutes. (Mrs. John Motz)

Recipe Source: Catholic Universe Bulletin Recipes, 1962 and 1963 by Sylvia Papp, The Catholic Universe Bulletin, 1962, 1963