Recipe

Easter Kugelhopf Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 7 months, 4 weeks ago A traditional German Easter bread from myrecipes via allyou. Prep time includes rising time. Prep:145m Cook:38m Servings:8	Lacrenshaw
	sugar yeast butter eggs lemonzest raisins almonds flour

Does this look good? Yeah! / Nope

Fans

chichimonk

otterpond

karlyn255

aussie_mea

juels

chefelaine

Ingredients

1/2 cup lukewarm water

3/4 cup plus 1 teaspoon granulated sugar

2 (1/4 ounce) packages active dry yeast

2 stick unsalted butter, room temperature (plus extra for serving)

6 large eggs

1 tablespoon lemon zest

1 teaspoon salt

1 teaspoon vanilla extract

4 cups all-purpose flour, sifted

1 cup golden raisins

1/2 cup toasted slivered almonds

2 tablespoons confectioners' sugar for dusting

Directions

Stir together water and 1 teaspoon sugar.

Sprinkle with yeast and let stand until foamy, 5 minutes.

Butter and flour a 10-cup Kugelhopf OR Bundt pan.

Cream butter and remaining sugar on low speed of electric mixer for about 30 seconds; increase speed to medium high and beat until light and fluffy.

Beat in eggs one at a time, beating well after each addition.

(Mixture may look curdled).

Beat in zest, salt and vanilla.

Add yeast mixture.

Gradually add 2 cups flour.

Beat on medium speed, scraping bow,l until smooth, about 5 minutes.

Gradually add remaining flour; beat until dough is elastic.

Stir in raisins.

Butter a bowl.

Transfer dough to bowl, cover with a towel and let rise until doubled in bulk, about 1 1/2 to 2 hours.

Punch dough down and stir in almonds.

Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2" from top of mold, 45 minutes to 1 hour.

Preheat oven to 475 degrees F..

Bake Kugelhopf until golden, about 8 minutes.

Reduce heat to 350 degrees F and bake until cake tester comes out clean, about 30 minutes.

Remove from oven and allow Kufelhopf cool for 5 minutes.

Turn onto rack to allow to cool completely.

Dust with confectioners' sugar.

Slice with a serrated knife and serve with butter.

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Comments

adzell 7 months, 4 weeks ago said:
Wonderful! Thank you for sharing!

otterpond 7 months, 4 weeks ago said:
My grandmother made this. I haven't thought of it in years. What happy memories. Thank you!

chefelaine 7 months, 4 weeks ago said:
A definite winner! HIGH FIVE! :+D

juels 7 months, 4 weeks ago said:
Oh yeah, I'll take a slice of that! Sounds scrumptious!

lacrenshaw 7 months, 4 weeks ago said:
I had never heard of this bread/dessert prior to finding this post, otter. I'm happy it brings good memories to you. Enjoy! Thanks for your five.
Lorraine

lacrenshaw 7 months, 4 weeks ago said:
Truly, you guys, I can't wait to try this one at home! lol Thanks, my friends!
Lorraine

aussie_meat_pie 7 months, 4 weeks ago said:
Thanks for sharing this sounds great :)

lacrenshaw 7 months, 4 weeks ago said:
I'm happy that you like this one, Maryanne... me too! Thanks for your five.
Lorraine

chichimonkeyface 7 months, 4 weeks ago said:
Yummy!

lacrenshaw 7 months, 4 weeks ago said:
Indeed, chichi! Thank you...
Lorraine

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