KUGELHOPF
Just bought this lovely new bundt pan and this recipe was on the box. I searche on here for others and there are a couple but differant than this one - for one thing it only takes 2 eggs, not 6. I'm truly guessing at the serving size as it's not listed. When I made it I did add a teaspoon of vanilla extract and a teaspoon of almond as I was leaving out the raisins (can't stand them myself) and it was wonderful, light and only slightly sweet. Next time I'm going to make a vanilla glaze drizzle over it and top with almonds for a prettier presentation.
Provided by Bonnie G 2
Categories Dessert
Time 50m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, stir together yeast and warm water; let stand 5-10 minutes, until foamy.
- In small saucepan, combine milk, butter and sugar.
- Heat over medium heat, stirring often, until butter melts and sugar dissolves.
- In large mixing bowl, combine four and salt.
- Stir in yeast mixture.
- Gradually add milk mixture, blending at low speed.
- Increase speed to medium and add eggs, one at a time.
- Stir in raisins and orange peel.
- Generously grease pan. (I'm using my new bundt pan for this).
- Spoon dough into prepared pan. (Dough will be sticky).
- Cover with oiled plastic wrap and a towel.
- Set in warm place to rise until doubled, about 2 hours.
- Heat oven to 375°F.
- Bake 15 minutes. Cover loosely with foil and continue baking 15-20 minutes in pan.
- Invert onto cooling rack.
- Cool completely.
- Dust with powdered sugar before serving. (or optionally with a glaze).
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Arbab Babloo
[email protected]Overall, I thought this recipe was pretty good. The bread was tasty and the glaze was nice and shiny.
Hammal Baloch
[email protected]I think this recipe needs more sugar. The bread was a bit bland.
Suhag Miah
[email protected]This recipe is missing some important instructions. It doesn't say how long to bake the bread or at what temperature.
Sadiq Ullah
[email protected]I'm not sure what went wrong with my Kugelhopf. It didn't rise properly and it was a bit too dense.
Phumza Keswa
[email protected]This recipe is a fail. The bread was dense and dry, and the glaze was too sweet.
Tommy Patton
[email protected]Not bad for a first attempt, but I think I need to work on my braiding skills.
Stephen Gehl
[email protected]This Kugelhopf is a bit time-consuming to make, but it's worth the effort. The bread is absolutely delicious and it's a real showstopper.
Michelle Wode
[email protected]I was a little hesitant to try this recipe because I'm not a very experienced baker, but it turned out great! The instructions were easy to follow and the bread was delicious.
Dayyan Hamd
[email protected]This is the best Kugelhopf recipe I've ever tried. The bread is so moist and flavorful, and the glaze is the perfect finishing touch.
FRESH
[email protected]I've made this Kugelhopf several times now and it always turns out perfect. It's the perfect bread to serve for a special occasion or just for a weekend breakfast.
azoz 699
[email protected]This Kugelhopf recipe is a keeper! It's easy to follow and the results are stunning. The bread is light and fluffy, with a delicate crumb and a beautiful golden crust. I served it for brunch with butter and jam, and it was a hit with my guests.