Lemon Kugelhopf (Lemon Bundtcake) Recipe

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Lemon Kugelhopf (Lemon Bundtcake) Recipe

 



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Lemon Kugelhopf (Lemon Bundtcake)

 

Ingredients

3 cup all-purpose flour
1/4 tsp salt
1/2 cup sugar
1 pkg active dry yeast
3 eggs
3/4 cup whole milk
1/2 tsp lemon oil
6 oz unsalted butter
1/2 cup toasted pecans, chopped
1 cup golden raisins
1 powdered sugar



 

Preparation

Preheat the oven to 350 degrees. Using an electric mixer, combine and
blend the flour, salt, sugar and yeast. Combine the eggs, milk and
lemon oil in another bowl. Stir the liquid into the dry mixture. Use
a dough hook to mix at low speed until the dough is smooth and silky
(about 15 minutes). Cut the butter into small pieces and add a few
pieces at a time, mixing until thoroughly incorporated. Continue
mixing for another 10 minutes. Blend in the toasted pecans and
raisins. Thoroughly butter the bundform pan (2 1/2 to 3 qt.) and pour
the batter into it Cover with buttered plastic wrap and let rise
until doubled in bulk (1 or 2 hours). Remove the plastic and bake for
10 minutes. Lower the heat to 325 degrees and bake until golden brown
(45 to 50 minutes). Remove from the oven and let rest for 3 or 4
minutes before removing from the pan. Dust with powdered sugar before
serving.

 

 

Servings: 1

 

 

 

 


 

Lemon Kugelhopf (Lemon Bundtcake) Recipe brought to you by Recipes 4U