KUGELHOPF DELUXE
Recipe
(Notes: 1. Be sure to have the butter at room temperature or it will be difficult to work into the already mixed dough. 2. If using a stand mixer, always use a low speed, careful not to over mix. 3. The dough needs a warm environment to rise properly; allow extra time to each rise cycle if needed.)
4 c. all-purpose flour
1 package active dry yeast
3/4 cup milk heated to lukewarm,105 to 110 degrees
1 cup golden raisins
3 tablespoons brandy
2/3 cup sugar
4 eggs
1 and a quarter teaspoon salt
3/4 cup softened butter
half cup sliced blanched almonds
confectioners sugar for garnish
[1]I
In a bowl mix together the warm milk with 1 cup of flour and the yeast. Whisk until smooth. Cover bowl with plastic wrap, place it in a warm place (80º – 85º is ideal) and let it rise for 1 hour.
Meanwhile combine the raisins and brandy in a saucepan, bring the brandy to a low boil, stirring so that the raisins get soaked. Let raisins and brandy cool in the pan.
The flour/milk/yeast mixture will become a bubbly sponge after an hour or so. Add to it 1 cup flour, the granulated sugar, eggs and salt. With a strong wooden spoon or on the slow speed of a stand mixer paddle mix just until smooth. Work in another 1 1/2 cups flour. When the mixture is smooth add the salt and room temperature butter with the remaining 1/2 cup flour. Mix just until smooth.
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Add the soaked raisins and liquid, mix until smooth. Cover bowl with plastic wrap place in a warm place, and let rise until doubled, about 2 hours.
Deflate the dough with a wooden spoon. Generously butter 9″ fluted kugelhopf mold (or bunt pan). Spread the slivered almonds all around shaking, tilting the pan as you turn it that the nuts adhere to the sides of the pan as well as the bottom. Spoon the dough into the prepared pan, and even it out. Lightly oil the cling wrap (sprays like Pam work well), cover the pan and rise again, until the dough climbs above the rim of the pan, about 1 1/2 hours.
[6]
Preheat oven to 375 degrees. Remove the cling wrap and bake for 35 minutes. After the first 10 minutes place a piece of foil on top of the pan (do not crimp closed) to keep from over browning.
Remove from oven, cool in pan for 3 minutes. Turn over onto a wire rack. Knock the pan all around with the wooden spoon to loosen. Lift the pan off the loaf. Cool completely on the rack.
The Kugelhopf is nice as is; or can be dusted with confectioners sugar just before serving. For a deluxe Deluxe, serve with one of your home jams.
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