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Kirsch Dried Cherry

Kirsch  dried cherry
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Kirsch Dried Cherry Recipe, How To Make Kirsch Dried Cherry Recipe

How to makeKirsch dried cherry?How to cookKirsch dried cherry?Learn the recipeKirsch dried cherryby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Kirsch dried cherry

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Prep time
mins
Cook time
mins
Total time
0 mins
Kirsch  dried cherry
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Kirsch dried cherry
• Vanilla extract - 2 teaspoons.
• Grated lemon peel - 1 tablespoons.
• Egg yolks - 4 large.
• Sugar - 3/4 cup.
• Unsalted butter -room temp - 8 tablespoons.
• Envelopes dry yeast - 2 numbers.
• Sugar - 1 pinch.
• Warm water - 1/4 cup.
• Kirsch - 4 tablespoons.
• Golden raisins - 1/2 cup.
• Dried tart cherries - 1 cup.
• Almond extract - 1 teaspoons.
• Salt - 1 teaspoons.
• Milk - 3/4 cup.
• All purpose flour - 3 1/2 cup.
• Almonds - 1 cup.
Method:
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





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