Rum and Eggnog Kugelhopf So Tasty
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| Rum and Eggnog Kugelhopf |
"I usually look ahead to making this special deal with at Christmas. It's turn out to be a family way of life."
Ingredients :
- 1 cup dried currants
- 3 tablespoons rum
- 1 cup eggnog
- three half of cups bread flour, divided
- 2 half teaspoons on the spot yeast
- half of cup white sugar
- 1 cup butter
- three eggs
- half teaspoon salt
- half of teaspoon floor cinnamon
- 1/4 cup sliced almonds, for garnish
- 2 tablespoons confectioners' sugar, for dusting
Instructions :
| Prep : 50M | Cook : 12M | Ready in : 13H |
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- Soak currants in rum overnight.
- In a saucepan, heat the eggnog to a boil. Pour it right into a huge bowl and upload 1 half of cups of bread flour. Mix till easy and allow the mixture cool to 110 degrees F (43 tiers C) or just heat to the touch. Add the immediate yeast and mix till combined. Cover the bowl with plastic wrap and permit to upward push till doubled, 20 to half-hour.
- In the bowl of an electric powered mixer, beat the sugar and butter together until smooth. Beat within the eggs separately. Stir in the salt and cinnamon. Pour the egg aggregate into the dough and blend until smooth. Gradually upload the closing 2 cups of bread flour and blend for 3 mins. The dough may be very sticky. Stir within the currants, cover the bowl with plastic wrap, and permit it to rest for 20 minutes.
- Lightly grease a kugelhopf mould or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully upload the dough aggregate and cowl with plastic wrap. Let the dough upward push until doubled, 1 to one half of hours.
- Preheat an oven to 375 levels F (one hundred ninety ranges C).
- Bake the kugelhopf within the preheated oven till the loaf is deep golden brown and the lowest of the loaf sounds hole when tapped, 30 to 35 minutes. Invert the loaf onto a cord rack to chill. Dust with powdered sugar before serving.
Notes :
- Instant yeast does not want to be "proofed" earlier than mixing. To alternative active dry yeast, let the scalded eggnog cool to one hundred ten degrees F (43 stages C) earlier than whisking in 1 (.25 ounce) package lively dry yeast. Let the eggnog-yeast aggregate rest for 5 mins earlier than intending with the recipe.
- Reynolds® Aluminum foil may be used to maintain meals wet, prepare dinner it frivolously, and make smooth-up simpler.
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