Prep1 hr 30 mins
Traditionally baked in a fluted pan topped with almonds, this delicately sweet loaf is a festive addtion to any meal. You can serve it right out of your machine or tansfer kneaded dough to a bundt pan for a traditional presentation. From Electric Bread.
- 1 cup lukewarm water
- 3 cups white bread flour
- 1 1⁄2 tablespoons dry milk
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons butter
- 1 3⁄4 teaspoons freshly grated lemons, zest of
- 1⁄3 cup almonds, chopped
- 1⁄3 cup golden raisin
- 3⁄4 teaspoon vanilla extract
- 2 teaspoons fast rise yeast or 3 teaspoons active dry yeast
- Combine according to your manufacturer's directions.
- Success Hints: To serve traditionally, transfer kneaded dough after first rise to a buttered bundt or ring mold.
- Sprinkle slivered almonds into pan before placing dough in, and then top dough with more almonds.
- Allow to rise about one hour and then bake at 375 for 40-50 minutes.
- Immediately remove from pan.
- This recipe can be made using regular and rapid bake cycles.
Thanks Bev, we really enjoyed this! It was such a treat to have fresh baked bread in the house. With only two of us here I only wish it would have stayed fresh until we were able to get all the way through it. I loved how easy this was with my bread machine too. It didn't look as elegant as the picture here but I am sure it was just as good. I am looking through your other bread machine recipes for this week. Thanks again!
I made this recipe last week and Iam making again this week. Do I have say anything else? Everyone loved it. Thanks for posting.
This came out with a nice crust and a delicately soft inside - the bread equivalant of angel food cake. I don't have a breadmachine so I had to add a few directions for it to be a more traditional non-breadmachine recipe. I proofed the active dry yeast in warm water with 1 teaspoon of the total 3 tablespoons of sugar in the warm water. Then I mixed the other dry ingredients and added in the butter (melted) and yeast mixture. Mixed it in my kitchenaid and added in more flour as needed to get a slightly not-sticky dough, then mixed in the vanilla extract, lemon zest, raisins and almonds. Left it covered in an oiled bowl to rise once, punched it down then shaped it. When you're shaping this into a ring to go into the mould, make sure you have an even "log" shape or else you'll get a lopsided kugelhopf like mine! I think my kugelhopf pan is smaller than a normal bundt pan by quite a lot so it only needed 20 minutes at 190C. This is good with tea or coffee in the afternoon but don't be surprised if you feel the need to cut larger slices - it is a very light textured, easy eating bread.