Kirsch and Dried Cherry Kugelhupf

12 Servings

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Kirsch and Dried Cherry Kugelhupf Ingredients

CAKE	2 ts Vanilla extract
1 c Dried tart cherries	1 ts Almond extract
1/2 c Golden raisins	1 ts Salt
4 tb Kirsch (clear cherry	3/4 c Lukewarm milk
1/4 c Warm water (105F to 115F)	3 1/2 c All purpose flour
1 pn Sugar	1 c Almonds, toasted, finely
2 Envelopes dry yeast	GLAZE
8 tb (1 stick) unsalted butter,	1 c Powdered sugar
3/4 c Sugar	2 tb Kirsch
4 Large egg yolks	2 ts Milk
1 tb Grated lemon peel

Instructions for Kirsch and Dried Cherry Kugelhupf

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized