Festive Cherry Almond Kugelhopf Bread is soft and tender. It has a cherry aroma and while not sweet, the baked cherries give it a nice pop of sweet tartness.
Prep Time 5hrs
Cook Time 25mins
Raising time 3hrs30mins
Total Time 5hrs25mins
Author Hostess At Heart
1cupCherriesdried Montgomery Tart
4tsprapid-rise or instant yeast
3large eggsroom temperature
6tbspwhite granulated sugar
8tbspunsalted butter1 stick
powdered sugar for dusting
It's recommended that an electric stand mixer is used for this bread.
Microwave cherries and cherry brandy in a covered bowl for 1 minute. Set aside for 15 minutes. Drain cherries, reserving brandy.
In the bowl of an electric stand mixer, whisk flour, yeast, and salt together.
In a 4-cup measuring cup whisk milk, eggs, granulated sugar, and reserved brandy together until sugar has dissolved.
Using the dough hook on the mixer, slowly add the milk mixture to the flour mixture. Mix until dough starts to form and no dry flour remains, about 2 minutes, scraping down the bowl as needed.
Increase speed to medium-low and knead until dow pulls away from the sites of the bowl but sticks to the bottom, approximately 5 minutes. With the mixer running, add butter 1 tablespoon at a time until totally incorporated, about 4 minutes. Reduce the mixer to low, add cherries and mix until incorporated, approximately 1 minute. Place the dough in a large greased bowl, cover with plastic wrap and allow to rise for 30 minutes.
Using your fingers or a dough scraper, fold the dough towards the center. Turn the bowl 90-degrees and fold again, repeat two more times. Cover with plastic wrap and let rise for 30 additional minutes. Repeat folding, cover the dough and allow the dough to rise until doubled in size, 1 to 1-1/2 hours.
Grease 12 cup nonstick Bundt pan and sprinkle the bottom with almonds. Press the dough down to deflate, then transfer to a lightly floured counter. Using your hands, press dough into an 8-inch circle.
Press your fingers through the center to create a 2-inch hole. Gently put the dough into the Bundt pan and lightly press into the pan. Cover and allow to rise until loaf is level, 1 to 2-1/2 hours.
Preheat oven to 350°F. Bake 25 to 30 minutes or until bread registers 190°F with an instant-read thermometer. Let loaf cool in the pan for 10 minutes and then invert loaf onto a wire rack and allow to cool completely about 3 hours. Dust with powdered sugar and serve.
I used a 10-cup bundt pan but a 12-cup will work as well. Recipe based on Bread Illustrated by America's Test Kitchen. Prep time includes nonactive rise time.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.