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La Belle Cuisine - More Bread Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith,"

Alsatian Kugelhupf

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water, is indescribable in its evocation of innocence and delight...
~ M.F.K. Fisher, The Art of Eating

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La Belle Cuisine

Alsatian Kugelhupf
Bon Appetit November 1980

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1/4 cup warm water (105 to 115 degrees F.)
1 envelope dry yeast
3/4 cup warm milk (105 to 115 degrees F.)
3/4 cup (1 1/2 sticks) unsalted butter,
room temperature
1/2 cup sugar
4 eggs, room temperature
4 cups all-purpose flour
1 teaspoon salt
1 cup light raisins
1/2 cup slivered almonds
1 tablespoon finely grated lemon zest
Whole almonds
1/2 cup finely minced almonds
Powdered sugar (garnish)

Combine water and yeast in small bowl and stir until yeast is dissolved.
Add milk and let stand until foamy and proofed, about 5 minutes.
Cream butter and sugar in large bowl of electric mixer. Add eggs and
beat until fluffy. Blend in dissolved yeast. Sift in flour and salt and beat
at low or medium speed until smooth. Stir in raisins, slivered almonds
and lemon zest.
Butter a 2-quart mold (preferably a Kugelhupf, "Turk's head", Bundt,
or other attractive shape). Place whole almonds into design points and sprinkle mold with minced almonds. For an airy but more coarsely tex-
tured bread, turn batter immediately into mold and let rise, then bake.
For a closer textured, finer crumbed bread, let dough rise once in bowl
until doubled, about 2 hours, then beat batter down, turn into mold and
let rise again until within 1/4 inch of top of mold.
Preheat oven to 375 degrees F. (for tube pan), or to 350 degrees F. for
other pans. Bake until skewer inserted into center of bread comes out
clean, about 50 to 60 minutes if oven is at higher temperature, or 65 to
70 minutes at lower temperature. Let bread cool in pan 5 minutes. Turn
onto serving board or plate and dust with powdered sugar. Slice into
wedges and serve. Makes about 12 servings.

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