Kirsch & Dried Cherry Kugelhupf
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Kirsch & Dried Cherry Kugelhupf
  Dessert    Cherries  
Last updated 6/12/2012 12:46:16 AM. Recipe ID 6471. Report a problem with this recipe.
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      Title: Kirsch & dried cherry kugelhupf
 Categories: Desserts, Fruits
      Yield: 12 Servings
      1 c  Dried tart cherries
    1/2 c  Golden raisins
      4 tb Kirsch (clear cherry
    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

      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.

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Recipe ID 6471 (Apr 03, 2005)

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