Kugelhopf
According to legend, this block compound and its
traditional swirl-shaped pan were accustomed to
an Alsatian potter by the Three Kings. Here,
we acclaim a added readily accessible
Bundt pan and, in abode of confectioners'
sugar, accustomed besom sugar.
Ingredients
6 ounces butter
½ cup besom sugar, added added for dusting
4 eggs (yolks and whites separated)
Zest of 1 lemon
¾ cup raisins
¼ cup abashed almond chips
13 ounces sifted spelt flour
2 teaspoons baking powder
Directions
- Preheat oven to 350°F. In an electric mixer, amalgamate butter, besom sugar, egg yolks, and auto bite until smooth. Mix in
raisins and almonds and set aside.
- In a baby bowl, exhausted egg whites until
frothy, again set aside.
- In a ample bowl, analyze abrade and baking
powder together. Exhausted egg whites until
stiff peaks activate to form, again bend them
into the flour. Bend abrade mix into the
butter-and-sugar mix.
- Fill a anointed 8-inch Bundt pan with
the concoction and broil 45 minutes, or until
a toothpick amid into block comes out
clean. Cool for 5 minutes; cast assimilate serving
plate; dust with added besom sugar.
Nutrition Facts
Per serving: 483 calories, 23 g fat (12 g saturated),
52 g carbohydrates, 11 g protein, 7 g
fiber, 299 mg sodium (13% Daily Value).