Ingredientes para Kugelhupf
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Cómo preparar Kugelhupf
- Preheat oven to 180°C (350°F). Grease and flour a 10-cup Kugelhupf pan (or two 1 lb loaf tins).
- Cream together 200g (1 ½ cups) softened butter and 200g (1 ½ cups) granulated sugar until light and fluffy (about 5 minutes with a mixer).
- Add the zest of 1 lemon and a pinch of salt. Mix well.
- Beat in 4 large eggs one at a time, alternating with 200g (2 cups) sifted all-purpose flour. Begin and end with the flour.
- Stir in 2 tablespoons of dark rum (optional). Gradually add the remaining 200g (2 cups) sifted flour, mixing until just combined.
- If the batter is too dry, add 2-4 tablespoons of milk until it reaches a spoonable consistency. Do not overmix; the batter should be thick but not stiff.
- Gently fold in 100g (1 cup) sultanas, 100g (1 cup) currants, and 100g (1 cup) mixed candied peel.
- Pour batter into the prepared pan(s).
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the Kugelhupf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust generously with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
128g
Fat
68g
Carbs
27g
