1 cup (2 sticks) plus 4 tablespoons unsalted butter, room temperature, plus more for bowl and pans
2 cups milk
1 fresh cake yeast
1/2 cup warm water (100 to 110 degrees F)
5 large eggs
4 large egg yolks
1 cup granulated sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon orange-flavored liqueur, such as Grand Marnier orCointreau (optional)
Grated zest of 2 oranges
Grated zest of 1 lemon
9 to 10 cups sifted all-purpose flour, plus more for kneading
1 1/2 cups currants
1 1/2 cups dark raisins
1 1/2 cups golden raisins
1 cup chopped slivered almonds
1/2 cup packed light-brown sugar
1 teaspoon ground cinnamon
Butter three 8-inch kugelhopf molds; set aside.
In a small saucepan, heat milk until just below the boiling point. Add 2
sticks butter to hot milk, and stir until melted. Remove from heat, and let
cool until lukewarm.
Place yeast in a small bowl, and pour 1/2 cup warm water over, stirring
with a spoon to break up the yeast and combine. Set aside for 2 to 3 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, beat
4 eggs and the egg yolks until combined. Add sugar and salt, and continue to
beat until thick and pale. Add vanilla, orange-flavored liqueur, orange and
lemon zests, and yeast mixture; combine. Add 4 cup flour gradually, then add
the milk mixture, alternating with remaining 4 cup flour while beating on medium
speed. Up to an additional 1 cup flour may be added if the dough is sticky.
Add currants, dark raisins, golden raisins, and almonds, and mix to combine.
Transfer dough to a large bowl, and knead using a large wooden spoon until
the dough pulls away and doesn't stick to the spoon, 8 to 10 minutes.
Transfer dough to a large buttered bowl. Cover with plastic wrap, and let
rise in a warm place until dough reaches top of bowl, 1 to 2 hours.
Punch the dough down, and let rise again, covered, in a warm place until
the dough reaches the top of the bowl, 1 to 2 hours.
Meanwhile, make crumb topping: In a small bowl, combine 1 cup flour, 4 tablespoons
butter, the light-brown sugar, and cinnamon. Sprinkle evenly on the bottoms
of the three molds.
Punch the dough down again, and turn out onto a lightly floured surface,
and knead for 1 minute. Cut dough into thirds. Transfer dough to prepared molds,
covering loosely with plastic wrap, and let rise to top of pan.
Heat oven to 350 degrees F with rack in center.
Make an egg glaze: In a small bowl, beat the remaining egg, and brush it
on top of dough. Bake until golden brown and hollow sounding when tapped, 30
to 45 minutes. Turn out onto a cooling rack, and let cool.
Yield: three 8-inch cakes
Posted by jerseyjan at Recipe Goldmine 3/31/02 5:24:29 am.