Kugelhopf

[migration] empty title 413 Author: Canadian Living Credits: [migration] empty title 413

  • Portion size 16 servings

Ingredients

  • 1 cup chopped toasted pecans
  • 1/2 cup sugar
  • 1/4 cup warm water
  • 1 tablespoon active dry yeast
  • 1 1/2 cup raisin
  • 3/4 cups butter softened
  • 4 egg
  • 3/4 cups milk
  • 1 tablespoon lemon rind grated
  • 1 teaspoon salt
  • 4 cups flour
  • 1 tablespoon icing sugar

Method

Preheat oven to 375°F (190°C).

Generously butter large kugelhopf pan or 10-inch (4 L) tube pan. Sprinkle with 1/4 cup (50 mL) of the pecans. Set aside.

In small bowl, dissolve 1 teaspoon (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.

Meanwhile, in small saucepan, bring raisins and 1/3 cup (75 mL) water to boil; reduce heat to medium-low, cover and simmer for 3 minutes. Set aside.

In large bowl, beat butter with remaining sugar until light and fluffy. Beat in eggs, 1 at a time, until blended. On low speed, beat in yeast mixture, milk, lemon rind and salt. Beat in 2 cups (500 mL) of the flour; beat at medium speed for 5 minutes. With wooden spoon, stir in raisins, remaining nuts and enough of the remaining flour, 1/2 cup (125 mL) at a time, to make slightly stiff sticky dough. Turn into prepared pan.

Cover with greased waxed paper; let rise in warm draft-free place for about 1-1/2 hours or until 1/2-inch (1 cm) from top of pan. Bake in centre of oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean. Invert onto rack; let cool. Dust with icing sugar.

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Kugelhopf