CAKE
1 cup dried tart cherries
1/2 cup golden raisins
4 tbsp kirsch (clear cherry brandy)
1/4 cup warm water (105f to 115f)
1 pinch sugar
2 envelopes dry yeast
8 tbsp (1 stick) unsalted butter, room tem, p.
3/4 cup sugar
4 large egg yolks
1 tbsp grated lemon peel
2 tsp vanilla extract
1 tsp almond extract
1 tsp salt
3/4 cup lukewarm milk
3 1/2 cup all purpose flour
1 cup almonds, toasted, finely chopped
GLAZE
1 cup powdered sugar
2 tbsp kirsch
2 tsp milk
A Recipe for
Kirsch & Dried Cherry Kugelhupf
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
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The way you cut your meat reflects the way you live. |
| Confucius |
This Recipe for Kirsch & Dried Cherry Kugelhupf is one of thousands in the Recipes-to-go Fruit Cookbook.
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"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
This is a recipe for Kirsch & Dried Cherry Kugelhupf from the recipe cookbook of Recipes-to-go (Fruit)
Food Tip |
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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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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.
From the Alsace-Lorraine region of France. Bon
Appetit/May 94 Typed by Didi Pahl
Serves: 12
Kirsch & Dried Cherry Kugelhupf Recipe brought to you by Recipes To-Go