Lemon kugelhopf (lemon bundtcake)
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Lemon kugelhopf (lemon bundtcake)
  Lemon    Cakes  
Last updated 6/12/2012 1:22:00 AM. Recipe ID 54442. Report a problem with this recipe.
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      Title: Lemon kugelhopf (lemon bundtcake)
 Categories: Cakes
      Yield: 1 Cake
 
      3 c  All-Purpose Flour
    1/4 ts Salt
    1/2 c  Sugar
      1    Pkg Active Dry Yeast
      3    Eggs
    3/4 c  Whole Milk
    1/2 ts Lemon Oil
      6 oz Unsalted Butter
    1/2 c  Toasted Pecans, Chopped
      1 c  Golden Raisins
           Powdered Sugar
 
  Preheat the oven to 350 degrees. Using an electric mixer, combine and
  blend the flour, salt, sugar and yeast. Combine the eggs, milk and
  lemon oil in another bowl. Stir the liquid into the dry mixture. Use
  a dough hook to mix at low speed until the dough is smooth and silky
  (about 15 minutes). Cut the butter into small pieces and add a few
  pieces at a time, mixing until thoroughly incorporated. Continue
  mixing for another 10 minutes. Blend in the toasted pecans and
  raisins. Thoroughly butter the bundform pan (2 1/2 to 3 qt.) and pour
  the batter into it Cover with buttered plastic wrap and let rise
  until doubled in bulk (1 or 2 hours). Remove the plastic and bake for
  10 minutes. Lower the heat to 325 degrees and bake until golden brown
  (45 to 50 minutes). Remove from the oven and let rest for 3 or 4
  minutes before removing from the pan. Dust with powdered sugar before
  serving.
 




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Recipe ID 54442 (Apr 03, 2005)

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