Try this Kirsch and Dried Cherry Kugelhupf recipe, or contribute your own.
Suggest a better descriptionFOR 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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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 472 | ||
Calories from Fat: 113 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 559.7mg | 172 % | |
Sodium 31.5mg | 1 % | |
Potassium 199.6mg | 5 % | |
Total Carbohydrate 78.9g | 23 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 77.2g | ||
Protein 11.9g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 472
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