Kugelhupf—II

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Dry and sift the flour.
  2. Melt the butter in the milk and when just lukewarm add to the flour.
  3. Add salt, sugar and yeast dissolved in a little of the milk, and beat for a full half hour.
  4. Cover the basin with a cloth and set in a warm place to rise for one and a half hours.
  5. Then beating it well, add the sultanas to the dough.
  6. Butter a large mould with a hollow centre, sprinkle sliced almonds in it, and pour in the mixture.
  7. Let it rise again for about one and a half hours.
  8. Bake for an hour and turn out on to a hair sieve to cool.
  9. Sift over with powdered sugar.
Original Text
Kugelhupf—II 1¹⁄₄ lbs. flour 3 eggs 1³⁄₄ cups lukewarm milk or cream 6 ozs. butter 4 table-spoons German yeast 2 heaping table-spoons powdered sugar 4 ozs. sultanas or currants 1 salt-spoon salt Dry and sift the flour. Melt the butter in the milk and when just lukewarm add to the flour. Add salt, sugar and yeast dissolved in a little of the milk, and beat for a full half hour. Cover the basin with a cloth and set in a warm place to rise for one and a half hours. Then beating it well, add the sultanas to the dough. Butter a large mould with a hollow centre, sprinkle sliced almonds in it, and pour in the mixture. Let it rise again for about one and a half hours. Bake for an hour and turn out on to a hair sieve to cool. Sift over with powdered sugar. [Pg 82]
Notes
—