Abgeruehrter Kugelhopf Recipe

Abgeruehrter Kugelhopf, also known as Gugelhupf or Bundt cake, is a classic German dessert that has been enjoyed for centuries. This delicious cake is made with a yeast-based dough that is enriched with butter, sugar, and eggs, resulting in a moist and tender crumb. The recipe has been passed down through generations, and its origins can be traced back to the 15th century in the Alsace region, which is now part of France.

Fun fact: The name "Kugelhopf" comes from the German word "Kugel," which means ball or globe, and "Hupf," which means to jump. It is said to be named after the round, dome-shaped mold in which it is traditionally baked, which causes the cake to "jump" out of the mold when it is done.

Now, let's dive into the recipe for Abgeruehrter Kugelhopf:

Ingredients:
- 1/2 ounce of yeast or 1 cake of compressed yeast
- A pinch of salt
- 1 tablespoon of sugar
- A scant cup of butter, softened
- A scant cup of powdered sugar
- 4 egg yolks
- Grated peel of 1 lemon
- 2 cups of flour
- 1 cup of lukewarm milk
- 1/2 cup of dark raisins, cleaned and seeded
- Citron, finely chopped
- Extra flour for dusting
- 4 egg whites, beaten until stiff peaks form

Instructions:
1. In a small bowl, dissolve the yeast in a little lukewarm milk. Add a pinch of salt and 1 tablespoon of sugar, stirring until smooth. Set it aside in a warm place to rise.

2. In the meantime, cream together the softened butter and powdered sugar in a large bowl until light and fluffy. Gradually add the egg yolks, one at a time, beating well after each addition. Mix in the grated lemon peel.

3. Sift the flour into a separate bowl. Make a well in the center and pour in the yeast mixture and 1 cup of lukewarm milk. Stir to create a light batter.

4. Gradually add the creamed butter and egg mixture to the batter, stirring until it forms blisters and leaves the bowl clean.

5. In a separate bowl, toss the raisins and chopped citron with some flour to coat them. This will prevent them from sinking to the bottom of the cake. Gently fold the floured fruit into the dough. If the dough is too sticky, add more flour until it reaches the consistency of cupcake batter.

6. Finally, fold in the beaten egg whites until well combined.

7. Grease a long or round pan with a tube in the center, making sure to coat every nook and cranny. Pour the batter into the prepared pan, spreading it evenly.

8. Allow the dough to rise until it has doubled in size. This may take anywhere from 1 to 2 hours, depending on the temperature and humidity of your kitchen.

9. Preheat the oven to 350°F (180°C). Once the dough has risen, place the pan in the preheated oven.

10. Bake the Kugelhopf in the moderate oven for about 45-60 minutes or until it is golden brown and thoroughly cooked. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.

11. Once baked, remove the Kugelhopf from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Abgeruehrter Kugelhopf can be enjoyed as a delightful breakfast treat, afternoon snack, or dessert. It pairs perfectly with tea or coffee and is often served dusted with powdered sugar or accompanied by a dollop of whipped cream.

Similar recipe dishes that you might enjoy are the Austrian Gugelhupf, which is similar in shape but often flavored with almonds or chocolate, and the Italian Panettone, a festive bread-like cake traditionally enjoyed during the Christmas season.

So go ahead and indulge in the rich flavors and irresistible texture of Abgeruehrter Kugelhopf. Whether you're celebrating a special occasion or simply craving a delicious homemade treat, this classic German dessert is sure to satisfy.