Kugelhopf

• 1/2 cup dark raisins
• 1/2 cup golden raisins
• 1/2 cup dried cherries
• Dark rum for soaking
• 2 cups bread flour
• 2 cups cake flour
• 1/2 TB. Baking powder
• Pinch salt
• 1 cup unsalted butter (bring to room
• temperature)
• 3/4 cup regular sugar
• Powdered sugar for dusting
• 5 eggs
• 1 cup milk
• Zest of 1/2 lemon
• Sliced almonds (just enough to line pan)

1. Cover the raisins and cherries in rum and soak for one hour or slightly more. Sift together bread
2. flour, cake flour, baking powder and salt.
3. Preheat oven to 350u0b0. In large bowl, use hand mixer or electric mixer with paddle
4. attachment to cream the butter and regular sugar together until light (do not whip).
5. Slowly mix in the eggs, one at a time. Alternately add the milk and sifted dry ingredients
6. in thirds. Drain the dried fruit and add along with the lemon zest.
7. Grease kugelhopf pan with butter and sprinkle with sliced almonds. Pour in the batter and
8. bake for about 50 min. Test doneness by inserting knife or skewer (should come out
9. clean). Let cake cool in the pan (quite a bit) before turning out. Using a sifter or sieve,
10. dust with powdered sugar.

dark raisins, golden raisins, dried cherries, soaking, bread flour, cake flour, tb, salt, unsalted butter, regular sugar, powdered sugar, eggs, milk, lemon, almonds

Taken from www.epicurious.com/recipes/member/views/kugelhopf-1257919 (may not work)