ingredients
- 1/2 cup lukewarm water
- 3/4 cup plus 1 tsp. granulated sugar
- 2 (1/4 oz.) packages active dry yeast
- 2 sticks (1/2 lb.) unsalted butter, at room temperature, plus extra for serving
- 6 large eggs
- 1 tablespoon grated lemon peel
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour, sifted
- dust with powered sugar
- Mix ingredients together
- Than transfer to a buttered a bowl. Cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.
- Preheat oven to 475°F. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350°F and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter.
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