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Title: Kirsch and Dried Cherry Kugelhupf
Categories: Dessert Fruit
Yield: 12 Servings
| CAKE | ||
| 1 | c | Dried tart cherries |
| 1/2 | c | Golden raisins |
| 4 | tb | Kirsch (clear cherry brandy) |
| 1/4 | c | Warm water (105F to 115F) |
| 1 | pn | Sugar |
| 2 | Envelopes dry yeast | |
| 8 | tb | (1 stick) unsalted butter, room temp. |
| 3/4 | c | Sugar |
| 4 | Large egg yolks | |
| 1 | tb | Grated lemon peel |
| 2 | ts | Vanilla extract |
| 1 | ts | Almond extract |
| 1 | ts | Salt |
| 3/4 | c | Lukewarm milk |
| 3 1/2 | c | All purpose flour |
| 1 | c | Almonds, toasted, finely chopped |
| GLAZE | ||
| 1 | c | Powdered sugar |
| 2 | tb | Kirsch |
| 2 | ts | Milk |
FOR CAKE: Combine first 3 ingredients in medium bowl. Let stand 15 min. Combine 1/4 cup warm water and pinch of sugar in bowl. Sprinkle yeast over; stir to dissolve. Let stand 10 minutes.
Meanwhile, in large mixer bowl fitted with dough hook, beat 6 tablespoons butter, 3/4 cup sugar, yolks, peel, vanilla, almond extract and salt until well blended. Add yeast mixture, milk and 1 cup flour and beat until smooth. Beat in dried fruits and their soaking liquid. Gradually add remaining 2 1/2 cups flour and beat until very soft dough forms, about 6 minutes. Let stand 15 minutes.
Butter 12 cup kugelhupt for Bundt pan with 2 tablespoons butter. Add almonds; tilt pan to coat bottom and sides. Spoon dough into pan. Cover with plastic and towel. Let dough rise in warm place until within 1 inch of top of pan, about 2 1/2 hours.
Preheat oven to 350F. Bake kugelhupf until tester inserted into center comes out clean, about 35 minutes. Let stand 10 minutes. Turn out onto rack; cool completely.
FOR GLAZE: Combine sugar and kirsch in bowl. Add milk; stir. Spoon over kugelhupf.
From the Alsace-Lorraine region of France. Bon Appetit/May 94 Typed by Didi Pahl
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