KUGELHOPF
Just bought this lovely new bundt pan and this recipe was on the box. I searche on here for others and there are a couple but differant than this one - for one thing it only takes 2 eggs, not 6. I'm truly guessing at the serving size as it's not listed. When I made it I did add a teaspoon of vanilla extract and a teaspoon of almond as I was leaving out the raisins (can't stand them myself) and it was wonderful, light and only slightly sweet. Next time I'm going to make a vanilla glaze drizzle over it and top with almonds for a prettier presentation.
Provided by Bonnie G 2
Categories Dessert
Time 50m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, stir together yeast and warm water; let stand 5-10 minutes, until foamy.
- In small saucepan, combine milk, butter and sugar.
- Heat over medium heat, stirring often, until butter melts and sugar dissolves.
- In large mixing bowl, combine four and salt.
- Stir in yeast mixture.
- Gradually add milk mixture, blending at low speed.
- Increase speed to medium and add eggs, one at a time.
- Stir in raisins and orange peel.
- Generously grease pan. (I'm using my new bundt pan for this).
- Spoon dough into prepared pan. (Dough will be sticky).
- Cover with oiled plastic wrap and a towel.
- Set in warm place to rise until doubled, about 2 hours.
- Heat oven to 375°F.
- Bake 15 minutes. Cover loosely with foil and continue baking 15-20 minutes in pan.
- Invert onto cooling rack.
- Cool completely.
- Dust with powdered sugar before serving. (or optionally with a glaze).
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Sarritta Aryal
[email protected]5 stars!
Mondlikayise Kunene
[email protected]I highly recommend this kugelhopf recipe. It's a delicious and festive bread that's perfect for any occasion.
Yasmeen Yasmeen
[email protected]The instructions were clear and easy to follow, even for a beginner baker like me. I'm so glad I tried this recipe!
HD Jubair
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. It's a great bread to serve for breakfast, brunch, or dessert.
CS GANG
[email protected]This is one of the best kugelhopf recipes I've tried. The bread was moist and flavorful, and the glaze was the perfect finishing touch.
Biruk Kebede
[email protected]I'm not a fan of raisins, so I omitted them from the recipe. The bread still turned out great!
keem rogiers
[email protected]This recipe brought back fond memories of my childhood. My grandmother used to make kugelhopf every Christmas, and it was always a favorite. Thank you for sharing this recipe!
Cyrus Odos
[email protected]A bit too sweet for my taste, but still a nice bread.
Sarwar Mughal
[email protected]Easy to follow, delicious results!
Deepak gnawali
[email protected]This kugelhopf recipe was a hit! The bread turned out beautifully golden brown and had a lovely, delicate flavor. I especially loved the surprise of the raisins and almonds in every bite.