Kugelhopf
By: Anonymous
Published: Tuesday, December 22, 2009 - 3:08am

Ingredients




1 cup chopped toasted pecan
1/2 cup sugar
1/4 cup warm water
1 pkt active dry yeast, (or 1 tbsp)
1 1/2 cups raisins
3/4 cup butter, softened
4 egg
3/4 cup milk
1 tablespoon grated lemon, rind
1 teaspoon salt
4 cups flour, (approximately)
1 tablespoon icing sugar

Preparation

1 Preheat oven to 375 F (190 C). 2 Generously butter large kugelhopf pan or 10-inch (4 L) tube pan. Sprinkle with 1/4 cup (50 mL) of the pecans. Set aside. 3 In small bowl, dissolve 1 teaspoon (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. 4 Meanwhile, in small saucepan, bring raisins and 1/3 cup (75 mL) water to boil; reduce heat to medium-low, cover and simmer for 3 minutes. Set aside. 5 In large bowl, beat butter with remaining sugar until light and fluffy. Beat in eggs, 1 at a time, until blended. On low speed, beat in yeast mixture, milk, lemon rind and salt. Beat in 2 cups (500 mL) of the flour; beat at medium speed for 5 minutes. With wooden spoon, stir in raisins, remaining nuts and enough of the remaining flour, 1/2 cup 6 (125 mL) at a time, to make slightly stiff sticky dough. Turn into prepared pan. 7 Cover with greased waxed paper; let rise in warm draft-free place for about 1 1/2 hours or until 1/2 inch (1 cm) from top of pan. Bake in centre of oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean. Invert onto rack; let cool. Dust with icing sugar.