Kugelhof

• 1/2 lb (1 stick) unsalted butter
• 2/3 c. sugar
• 3 eggs
• 2 egg yolks
• 6 c. AP flour
• 1 1/2 c. scalded milk
• 1/2 tsp. salt
• 1/2 lemon, zested
• 1 package yeast
• 1 recipe nut paste
• Buttered muffin tins or cake pans.

1. Bloom yeast in 3/8 c. warm water for 5 minutes or until frothy. Add 1/2 flour, 1 tsp sugar, combine and rest until doubled in size.
2. Cream butter, sugar, and eggs in stand mixer. Add lemon zest and a few drops lemon juice. Add yeast/dough mixture (now doubled in size), 1/3 c. cooled milk, and 1/3 c. flour. Mix until combined. Add remaining milk and flour in three parts, alternating milk and flour, mixing after each addition until just combined. If dough is too wet, add more flour. It should be soft but not sticky.
3. Rub dough with butter, cover with a cloth, and put in a warm place to rise until it has doubled in size (approximately 1-1/2 hrs.) Turn over, punch down, and rise again until doubled (approximately 1/2-1 hr.)
4. Preheat oven to 350. Divide dough in half. On lightly floured surface, roll into two large rectangles. Don't roll too thin--dough should be approximately 1/2" thick. Spread each rectangle with nut paste, then roll up dough. For muffins, cut dough log into 1 1/2" spirals. Put muffins in tin, or cake in cake pan. Bake until puffy and lightly golden, about 20-30 minutes.

butter, sugar, eggs, egg yolks, flour, milk, salt, lemon, yeast, recipe nut paste, tins

Taken from www.epicurious.com/recipes/member/views/kugelhof-50013720 (may not work)