EASTER KUGELHOPF

EASTER KUGELHOPF

This golden coffee cake with a rich buttery flavor is a German

specialty and is named after its decorative baking pan. If you don't

have a kugelhopf pan, feel free to use a Bundt pan

Yield:  8 Servings

Cost per Serving: $1.13

1/2 cup lukewarm water

3/4 cup plus 1 tsp. granulated sugar

2 (1/4 oz.) packages active dry yeast

2 sticks (1/2 lb.) unsalted butter, at room temperature, plus

     extra for serving

6 large eggs

1 tablespoon grated lemon peel

1 teaspoon salt

1-2 teaspoon vanilla extract

4 cups all-purpose flour, sifted

1 cup golden raisins

1/2 cup toasted slivered almonds

2 tablespoons confectioners' sugar, for dusting

Stir together water and 1 tsp. sugar in a bowl. Sprinkle with yeast

and let stand until foamy, 5 minutes. Butter and flour a 10-cup

Kugelhopf or Bundt pan.

Using an electric mixer, cream butter and remaining 3/4 cup sugar

on low speed for about 30 seconds, then increase to medium high

and beat until light and fluffy. Beat in eggs one at a time, beating

well after each. (Mixture will look curdled.) Beat in lemon peel,

salt and vanilla. Add yeast mixture; gradually add 2 cups flour.

Beat on medium, scraping bowl, until smooth, 5 minutes.

Gradually add remaining flour; beat until dough is elastic. Stir

in raisins.

Butter a bowl. Transfer dough to it, cover with a towel, and let rise

until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir

in almonds. Transfer dough to prepared pan, cover with a towel

and let rise until dough is within 1/2 inch of top of mold, 45

minutes to 1 hour.

Preheat oven to 475°F. Bake Kugelhopf until golden, about

8 minutes. Reduce heat to 350°F and bake until a cake tester

comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes,

then turn out of pan onto a rack to cool completely. Dust with

confectioners' sugar; slice with a serrated knife; serve with butter.

You, MARCH 2006