KUGELHOPF pan

INGREDIENTS

1.

1 1/2 teaspoons active dry yeast (less than 1 envelope)

2 tablespoons warm water (105115F)

1 cup whole milk

7 tablespoons unsalted butter, cut into tablespoon pieces

and softened

6 tablespoons granulated sugar

3 3/4 cups all-purpose flour

1 teaspoon salt

2 large eggs

1 1/2 cups golden raisins

1 teaspoon finely grated fresh orange or lemon zest

About 20 whole blanched almonds (1/2 ounces)

1 tablespoon confectioners sugar

2.

Special equipment: a standing electric mixer with paddle

attachment; an 11-cup kugelhopf mold (9 1/2 inches in diameter)
or an 11- to 12-cup bundt pan
 PREPARATION

1.

1. Stir together yeast and water in a small bowl and let stand until
foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with
new yeast.)

2. Heat milk with 6 tablespoons butter and granulated sugar over low
heat, stirring, until mixture is warm (105 to 115F), butter is melted, and sugar
is dissolved.

3. Sift together flour and salt into bowl of standing mixer. Make a well
in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low
speed with paddle attachment. Increase speed to medium and beat in eggs 1
at a time, then beat in raisins and zest. Continue to beat until dough is smooth
and elastic, about 5 minutes. (Dough will be very sticky.)

4. Butter kugelhopf mold with remaining tablespoon butter. Put 1

almond in each depression in bottom of mold (the almonds are only decorative;
you can skip them altogether if your mold has no depressions), then scrape
spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of
mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm
place until it fills pan, about 2 hours.

5. Preheat oven to 400F.

2.

1. Remove towel from kugelhopf and gently peel off plastic wrap.
Bake kugelhopf in middle of oven 15 minutes, then loosely cover
mold with foil and continue to bake until golden and a tester
inserted in center comes out clean, 20 to 25 minutes more. Cool in
pan 2 minutes, then invert cake onto a rack to cool completely,
about 1 hour. Dust with confectioners sugar.

Cooks' note:
Kugelhopf is best eaten the same day it's made; however, leftovers are
delicious toasted.
Use a light-colored metal pan. Because they retain more heat, dark metal
pans, including nonstick, will likely make your baked goods darker and
decrease the cooking times.
Kugelhopf
8 servings
Ideally, you want to use a high-sided Kugelhof mold or bundt pan that has a 6 to 8 cup
(1,5-2l) capacity. I made it in a larger-sized bundt pan (10-inch/25cm) and it works fine,
but the cake will be lower than a traditional Kugelhopf and will take less time to bake. I
don't use instant yeast (nor did I use fresh cake yeast for this cake), but if you want to
use one of those, check the manufacturer's website for instructions on substituting them
for the active dry yeast.
Sponge
1/2 cup (125ml) whole or lowfat milk
3 tablespoons sugar
2 1/4 teaspoons (1 envelope, 7g)) active dry yeast
2/3 cup (90g) flour
Dough
1/2 cup (80g) raisins
1 tablespoon dark rum or kirsch
10 tablespoons (5 ounces, 140g), unsalted butter, cubed, at room temperature,
plus additional soft butter for preparing the pan
1/2 teaspoon salt
2 teaspoons lemon or orange zest
1 teaspoon vanilla extract
1 large egg, at room temperature
1 large egg yolk
1 cup (140g) flour
1/3 to 1/2 cup (30-40g) sliced almonds, blanched or unblanched, for preparing the
cake pan
One 6- to 8-cup kugelhopf pan, or a 10 cup/25cm bundt pan (see headnote)
1. Make a sponge by warming the milk over low heat in a small saucepan until its tepid.
Pour into the bowl of a stand mixer, add the sugar, and sprinkle in the yeast. Stir in 2/3
cup (90g) flour. Cover with a kitchen towel or plastic wrap and let rise until bubbly, about
20 minutes.
2. Butter the inside of a kugelhopf mold or bundt pan very well then scatter sliced
almonds over the inside of the mold, pressing them in a bit and turning the mold so there
is a relatively even coating of almonds. Gently tilt out any excess almonds.
3. In a small bowl, stir together the raisins and the rum, and set aside.
4. Add the cubed butter to the sponge and attach the bowl to the mixer. Using the paddle
attachment, beat the butter with the salt, citrus zest, and vanilla until incorporated.
5. Beat in the egg and the yolk until smooth. Stop the mixer and scrape down the sides of
the bowl
6. On low speed, mix in the 1 cup (140g) of flour. Once the flour is incorporated, increase
the speed to high and beat until smooth, shiny and elastic, about 3 minutes.
7. Beat in the raisins and any liquor in the bowl.
8. Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place until
the dough begins to puff, about 30 minutes.
9. Make a hole in the center of the dough with your hands and stretch the dough out so
the hole will be is large enough to go around the center of the kugelhopf mold or pan. Lift
and transfer the dough into the cake pan. Make sure it's of even thickness all the way
around. (A damp hand works well for that.) Cover the mold with a kitchen towel or
buttered plastic wrap. Let rise until doubled, 1 to 1 1/2 hours. If using a kugelhopf mold,
it should reach to the top, or almost to the top, of the mold. If using a larger bundt pan, it
will likely take the maximum amount of time to rise.
10. Fifteen minutes before the dough is fully risen, preheat the oven to 375F (180C).
Bake the kugelhopf until its deep golden brown across the top, about 40-45 minutes. (In
a large bundt pan, the cooking time will be closer to 25 minutes.) When done, a toothpick
inserted into the center should come out clean. Let the cake cool for 10 minutes.
11. While the cake is baking, make a glaze by bringing 1/3 cup of water (80ml) and 1/3
cup (65g) of sugar to a boil. Remove from heat once the sugar is dissolved and add 1
teaspoons of orange flower water or 2 tablespoons of rum or kirsch. Poke the kugelhopf
35 times with a skewer and liberally brush half of the syrup over the cake, repeatedly,
letting it absorb. Turn the cake out of the pan onto a cooling rack set over a baking sheet
(to catch any dripping syrup), and brush the rest of the syrup, repeatedly, over the top
and sides (and the inside hole) of the cake. Cool completely before slicing and serving.

Storage: The kugelhopf is better served the same day, or the day after it's made. Store
at room temperature, well-wrapped.
 FOR BREAD MACHINE
Ingredients

2 teaspoons fast rise yeast or 3 teaspoons active dry yeast

1/3 cup almonds, chopped
1 3/4 teaspoons freshly grated lemons, zest of
1 cup lukewarm water
3/4 teaspoon vanilla extract
3 tablespoons sugar
1 teaspoon salt
1/3 cup golden raisin
1 1/2 tablespoons dry milk
2 tablespoons butter
3 cups white bread flour

INGREDIENTS

1 cup lukewarm water

3 cups white bread flour
1 1/2 tablespoons dry milk
3 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
1 3/4 teaspoons freshly grated lemons, zest of
1/3 cup almonds, chopped
1/3 cup golden raisin
3/4 teaspoon vanilla extract
2 teaspoons fast rise yeast or 3 teaspoons active dry yeast
Dry Ingredients:

All-Purpose Flour: 1 cup = 4 1/2 oz

Bread Flour: 1 cup = 4 1/2 oz
Whole Wheat Flour: 1 cup = 4 1/2 oz
Cake Flour: 1 cup = 4 oz
Pastry Flour: 1 cup = 4 oz
White Granulated Sugar: 1 cup = 7 oz
Brown Sugar: 1 cup = 7 1/2 oz
Powdered Sugar: 1 cup = 4 oz
Chopped Nuts: 1 cup = 4 oz

Liquid Ingredients:

Most liquids: 1 cup = 8 oz

Water: 1 cup = 8 oz
Milk: 1 cup = 8 oz
Cream: 1 cup = 8 oz
Yogurt: 1 cup = 8 oz
Sour Cream: 1 cup = 8 oz
Honey: 1 cup = 12 oz
Oil: 1 cup = 7.5 oz
Butter: 1 cup = 8 oz

For those who prefer grams: 1 ounce = about 28 grams