Beer makes batters better, meat more tender, and sauces more flavorful.
Kugelhof
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- #43168
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
6 cups sifted flour, plus flour for dusting
2 cups milk, heated to lukewarm 105 to 115 degrees
1/2 cup granulated sugar
2 packages active dry yeast
4 egg yolks
1 whole egg
2 tablespoons sour cream
1/2 teaspoon salt
1/2 cup butter, melted and cooled, plus butter for pan
vanilla-flavored confectioners sugar, to taste
OR
chocolate frosting, for topping
directions
In a large mixing bowl, place the 6 cups flour. Make a well in the center and pour in 3/4 cup of the milk. Sprinkle 1/4 cup of the granulated sugar and yeast over milk, stir, and let stand until foamy (about 5 minutes).
With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (10 to 15 minutes).
Add egg yolks, one at a time, beating well after each addition. In a small bowl combine the remaining milk, the remaining granulated sugar, sour cream, and salt. Add milk mixture to dough, mixing with a wooden spoon. Beat dough, gradually adding the 1/2 cup butter, until it blisters and pulls cleanly away from spoon. Cover with a tea towel and set in a warm place until doubled in bulk (about 1 hour).
While dough is rising prepare filling. Butter a kugelhopf or large bundt pan. Punch down dough and turn out onto a floured board. Knead dough until smooth and elastic (5 to 10 minutes). With a floured rolling pin, roll out dough into a rectangle the length of the circumference of the kugelhopf pan and about 1 1/2 inches thick.
Spread filling over surface of dough. Starting with a long side, roll up jelly-roll fashion and place in prepared pan. Pan should be about half full. Cover and let stand in a warm place 15 minutes.
Preheat oven to 450 degrees F.
Crack the whole egg into a small bowl and beat well; brush egg on top of dough. Let stand in a warm place 15 minutes.
Bake in oven 10 to 15 minutes, then cover with heavy brown paper so top does not brown too much and reduce oven temperature to 325 degrees. Bake until a cake tester inserted in center comes out clean (about 1 hour). Let cool on a wire rack.
cook's notes
Unfilled Kugelhof - Omit filling. After dough has risen until doubled in bulk, mix into dough 1/4 cup golden raisins, 1 teaspoon vanilla extract, and 1 teaspoon freshly grated lemon zest. Then knead and proceed as directed.
added by
landolan
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
April 26, 2014
Grew up with my grandmother making this. It's not quite the same as hers but I'm not sure what the difference is. This is a very good recipe though. Will try to figure out what is different and make it more like I remember.
April 1, 2008
just like mothers