| previous | next |
Title: Viennese Kugelhopf (Coffee Cake)
Categories: Cake Jewish
Yield: 1 Servings
| 1 | pk | (1/4 oz) active dry yeast |
| 1 | tb | Sugar |
| 1/4 | c | Milk, warm |
| 1/2 | lb | Unsalted butter or margarine |
| 3/4 | c | Confectioners' sugar |
| 3 | Egg yolks | |
| 2 1/2 | c | Flour |
| 1/4 | ts | ;Salt |
| 3/4 | c | Milk |
| 1 | c | Raisins |
| 1 | c | Walnuts or pecans, chopped |
| 1 | tb | Lemon rind, grated |
| Butter or margarine, for greasing | ||
| Confectioners' sugar, for topping |
In a small bowl or measuring cu[, dissolve yeast & 1 tb sugar into warm milk. In bowl of electric mixer, combine butter/margarine & confectioners' sugar. Beat together until mixture is very light & fluffy. Beat in egg yolks & continue beating until mixture is a very light lemon color. Mix in flour & salt, adding alternately w/3/4 c milk. Finally beat in yeast mixture. Continue beating until completely blended. Fold in raisins, nuts, & grated lemon peel. Grease a 6 c kugelhopf mold or a 10-inch tube pan w/ butter/margarine. Place dough into greased pan. Cover. Let rise in a warm place for abt 1 hr or until doubled in bulk. Preheated oven to 375F. When dough has doubled, bake in preheated oven for 45 to 50 mins. or until a toothpick inserted comes out clean. Let kugelhopf cool in pan for 15 mins. Then invert cake onto a plate. Cover w/towel & allow it to cool completely. Sprinkle the cake w/confections' sugar & serve. This cake tastes even better next day or day after. Makes 8 to 10 servings.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Co. D. Pilleggi
| previous | next |