Catholic Recipe: Kugelhopf
- 6 Tablespoons raisins
- 2 Tablespoons kirsch
- 1/4 cup sugar
- 1/2 cup warm water
- 1 envelope dry yeast
- 6 Tablespoons milk
- 4 oz. butter, room temperature
- 2 cups flour
- 2 eggs
- 4 pinches of salt
For the mold:
- 1 Tablespoon butter
- 2 Tablespoons flour
- 2 Tablespoons slivered almonds
- Serves: 6-8
- Yield: 1 cake
- Prep Time: 3 hours
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 15+
- Origin: France, Alsace region; Germany; Poland; Austria
Also Called: Almond and Raisin Cake; Kugelhupf; Gugelhopf; Gugelhupf
A yeasted cake filled with raisins and nuts, usually baked in a special Kugelhopf mold. Austrians, Germans, Polish and the French (from Alsace) claim this recipe as their own. A delicious dessert to add to your nameday celebrations.
Place raisins in a bowl and sprinkle with the kirsch. Let raisins soak.
Place 1/3 of the sugar in a glass and add the 1/2 cup warm water. Stir until it dissolves.
Sprinkle the yeast over the sugar water and mix in. Let stand in a warm place for about 10 minutes, until the mixture has risen to the level of the rim.
Meanwhile warm the milk in a saucepan. In another bowl, work the butter until it is creamy.
Sift the flour into a mixing bowl. Make a well in the center and add the eggs, salt, remaining sugar, milk and yeast mixture. Blend well.
Add the butter and mix again.
Turn the dough out and knead by hand, adding the raisins. Lift the dough as high as possible and let it fall again to achieve maximum aeration.
Butter and flour a 9-inch Kugelhopf mold. Remove excess flour. Press the almonds into the grooves of the fluting. Place the dough into the mold.
Cover with a clean towel and let rise for about 1 hour or until it is level with the rim of the mold.
Preheat oven to 375°. Bake for 40 minutes or until golden brown. Remove from oven and turn it out onto a wire rack to cool.
To Serve: Transfer the Kugelhopf to a serving plate and sprinkle with some powdered sugar.Recipe Source: Information from Various Websites
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