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Foodgeek: |
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Rating: |
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Servings: |
1 cake |
Prep. Time: |
:35 |
Total Time: |
2:35 |
Ingredients: |
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1 pkg. active dry yeast
1/2 tsp. sugar
1/4 cup warm water
1/2 cup unsalted butter, melted
1/4 cup sugar
1-1/2 tsp. salt
2 tsp. vanilla extract
1/2 tsp. almond extract
3/4 cup warm milk
3 eggs
4 cups unbleached all-purpose flour
2 tbsp. unsalted butter, for brushing dough
3 tbsp. vanilla powdered sugar or powdered icing sugar
Filling:
1-1/2 cups dry cottage cheese
1/3 cup sugar
1-1/2 tbsp. sour cream
1-1/2 tbsp. flour
1 egg
1 tsp. lemon zest
1/2 tsp. vanilla extract
3 tbsp. currants soaked for 1/2 hour in Cognac
2 tbsp. Cognac or Brandy
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Directions:
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Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve. Let stand until foamy, about 10 minutes. In a large bowl, combine butter, sugar, salt, vanilla, almond, milk, eggs, and 1 cup flour. Beat until smooth with a whisk. Add yeast mixture. Beat 3 minutes or until smooth. Add flour, 1/2 cup at a time with a wooden spoon until a soft dough has formed. Turn dough out onto a lightly floured surface and knead until smooth and silky, about 5 minutes. Be sure dough remains soft. Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm area until until doubled, about 1 1/2 hours. Meanwhile combine filling ingredients in a bowl, press cheese through a sieve and beat all until creamy. Gently deflate dough, turn out onto a lightly floured board and roll or pat into a 10x12-inch rectangle.
Brush with melted butter. Spread with filling, leaving a 1/2 inch border all around the dough. Roll up jelly roll fashion and pinch seams. Holding one end, twist dough about 6 to 8 times to make a rope. Form into a flat coil and place in a well-greased 10 to 12 cup Kugelhopf mold or tube pan. Pinch ends together and adjust dough to lie evenly in the pan, no more than 2/3 full. Cover loosely with plastic wrap and let rise until even with the top of the pan, about 45 minutes. Bake in a preheated 350°F oven for 40 to 45 minutes, or until golden brown and a cake tester comes out clean. There will be a hollow sound when tapped. Let stand for 5 minutes in the pan, then transfer from baking pan to a rack to cool completely. Let stand 4 hours or overnight, wrapped in plastic before slicing. Dust with powdered sugar or drizzle powdered sugar glaze.
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