Tuesday, October 15, 2013
Old Fashioned Kugelhupf-Gourmet Magazine December 1971
I remember December 1971 quite well, as Father Christmas saw to it that I got a Light-Brite. Our housekeeper spent the next couple years hovering up the small plastic pegs, but for a few weeks in December 1971 I was happy. Sitting in a dark room pushing coloured pieces of plastic into the paper patterns of birds, clowns, and sports-cars was the best possible way to pass the unbearably long Chicago winters. The only thing that could have made it better would have been a kugelhupf like this one.
The recipe calls for almonds, which I omitted due to allergies. I can't really see where a handful of flaked nuts would add much to this beyond an attractive decoration. Really, the cake won't suffer for missing nuts.
Old Fashioned Viennese Kugelhupf Demel's
In a small bowl combine 2 tablespoons sugar, 2 1/4 teaspoons dry yeast, and 1/4 cup lukewarm milk. Stir to dissolve, and let stand 10 minutes. In a bowl, beat 1 1/2 sticks (3/4 cup) butter plus 1 tablespoon with 1/2 cup confectioner's sugar. Beat until fluffy. Beat in 3 egg yolks, and the yeast mixture. Sift 2/3 cup flour with 1/4 teaspoon salt. Add it alternately with 3/4 cup milk. Beat the dough 10 minutes, or until smooth and elastic. Stir in 3/4 cup raisins and the grated zest of 1/2 lemon. Brush a 6 cup tube pan with melted butter and dust with flour. Distribute 1/3 cup flaked almonds around the bottom of the mould (I skipped this). Pour in the dough. Cover lightly and let rise about 1
Preheat oven to 400 degrees F. Bake for ten minutes, then reduce heat to 350 degrees F. and bake 30-35 minutes longer or until golden. Let cool 10 minutes in pan, then remove from pan and cool on a cake rack. Sprinkle it with confectioner's sugar while still hot, then dust again before serving.