Kirsch & dried cherry kugelhupf

Yield: 12 Servings MM

Ingredients:

1 c Dried tart cherries
1/2 c Golden raisins
4 tb Kirsch (clear cherry -brandy)
1/4 c Warm water (105F to 115F)
1 pn Sugar
2 Envelopes dry yeast
8 tb (1 stick) unsalted butter -room temp.
3/4 c Sugar
4 Large egg yolks
1 tb Grated lemon peel
2 ts Vanilla extract
1 ts Almond extract
1 ts Salt
3/4 c Lukewarm milk
3 1/2 c All purpose flour
1 c Almonds

Instructions:

toasted finely -chopped MMMMM---------------------------GLAZE-------------------------------- 1 c Powdered sugar 2 tb Kirsch 2 ts Milk FOR CAKE: Combine first 3 ingredients in medium bowl. Let stand 15 min. Combine 1/4 cup warm water and pinch of sugar in bowl. Sprinkle yeast over; stir to dissolve. Let stand 10 minutes. Meanwhile in large mixer bowl fitted with dough hook beat 6 tablespoons butter 3/4 cup sugar yolks peel vanilla almond extract and salt until well blended. Add yeast mixture milk and 1 cup flour and beat until smooth. Beat in dried fruits and their soaking liquid. Gradually add remaining 2 1/2 cups flour and beat until very soft dough forms about 6 minutes. Let stand 15 minutes. Butter 12 cup kugelhupt for Bundt pan with 2 tablespoons butter. Add almonds; tilt pan to coat bottom and sides. Spoon dough into pan. Cover with plastic and towel. Let dough rise in warm place until within 1 inch of top of pan about 2 1/2 hours. Preheat oven to 350F. Bake kugelhupf until tester inserted into center comes out clean about 35 minutes. Let stand 10 minutes. Turn out onto rack; cool completely. FOR GLAZE: Combine sugar and kirsch in bowl. Add milk; stir. Spoon over kugelhupf. From the Alsace-Lorraine region of France. Bon Appetit/May 94 Typed by Didi Pahl