Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


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Kugelhof



6 c flour,Sifted plus flour for dusting
2 c milk lukewarm 105 t 115 degrees
1/2 c granulated sugar
2 pk active dry yeast
4 egg yolks
1 whole egg
2 T sour cream
1/2 t salt
1/2 c butter,melted and cooled plus butter for pan


Golden Raisin Filling,see-recipe
Vanilla-Flavored Confectioners Sugar,to taste or Chocolate Frosting,for topping
In a large mixing bowl, place the 6 cups flour. Make a well in the center and pour in 3/4 cup of the milk. Sprinkle 1/4 cup of the granulated sugar and yeast over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (10 to 15 minutes). Add egg yolks, one at a time, beating well after each addition. In a small bowl combine the remaining milk, the remaining granulated sugar, sour cream, and salt. Add milk mixture to dough, mixing with a wooden spoon. Beat dough, gradually adding the 1/2 cup butter, until it blisters and pulls cleanly away from spoon. Cover with a tea towel and set in a warm place until doubled in bulk (about 1 hour) While dough is rising prepare filling. Butter a kugelhopf or large bundt pan. Punch down dough and turn out onto a floured board. Knead dough until smooth and elastic (5 to 10 minutes). With a floured rolling pin, roll out dough into a rectangle the length of the circumference of the kugelhopf pan and about 1 1/2 inches thick. Spread filling over surface of dough. Starting with a long side, roll up jelly-roll fashion and place in prepared pan. Pan should be about half full. Cover and let stand in a warm place 15 minutes. Preheat oven to 450 degrees. Crack the whole egg into a small bowl and beat well; brush egg on top of dough. Let stand in a warm place 15 minutes. Bake in oven 10 to 15 minutes, then cover with heavy brown paper so top does not brown too much and reduce oven temperature to 325 degrees. Bake until a cake tester inserted in center comes out clean (about 1 hour). Let cool on a wire rack.













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