| 1 | For cake: combine first 3 ingredients in medium bowl. |
| 2 | Let stand 15 min. combine ?cup warm water and pinch of sugar in bowl. |
| 3 | Sprinkle yeast over; stir to dissolve. |
| 4 | Let stand 10 minutes. |
| 5 | meanwhile, in large mixer bowl fitted with dough hook, beat 6 tablespoons butter, ?cup sugar, yolks, peel, vanilla, almond extract and salt until well blended. |
| 6 | Add yeast mixture, milk and 1 cup flour and beat until smooth. |
| 7 | Beat in dried fruits and their soaking liquid. |
| 8 | Gradually add remaining 2 ?cups flour and beat until very soft dough forms, about 6 minutes. |
| 9 | Let stand 15 minutes. |
| 10 | butter 12 cup kugelhupt for bundt pan with 2 tablespoons butter. |
| 11 | Add almonds; tilt pan to coat bottom and sides. |
| 12 | Spoon dough into pan. |
| 13 | Cover with plastic and towel. |
| 14 | Let dough rise in warm place until within 1 inch of top of pan, about 2 ?hours. |
| 15 | preheat oven to 350°F. |
| 16 | Bake kugelhupf until tester inserted into center comes out clean, about 35 minutes. |
| 17 | Let stand 10 minutes. |
| 18 | Turn out onto rack; cool completely. |
| 19 | for glaze: combine sugar and kirsch in bowl. |
| 20 | Add milk; stir. |
| 21 | Spoon over kugelhupf. |
| 22 | from the alsace-lorraine region of france. |
| 23 | Bon appetit/may 94 typed by didi pahl |
