Recipes > Apricot Orange Kugelhopf Find A Store Apricot Orange Kugelhopf A cross between a bread and cake, this no knead apricot orange Kugelhopf yeast coffee cake is packed with chopped dried apricots and brushed with an orange glaze. Yield 1 coffee cake Print Recipe Pin Recipe 1 Reviews IngredientsDough1/2 cup sugar, divided1/4 cup water (110-115°F)1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast3/4 cup butter, softened4 large eggs3/4 cup milk1 tablespoon grated orange zest1 teaspoon table salt3/4 teaspoon ground cardamom4 cups all-purpose flour1 cup chopped dried apricots1 cup chopped toasted almondsGlaze1 cup icing sugar2 tablespoons frozen orange juice concentrate, thawed InstructionsGenerously butter a Bundt pan or 10-inch kugelhopf mold; set aside.In small bowl, dissolve 1 teaspoon sugar in warm water. Stir in yeast; let stand for 10 minutes, or until foamy.In large bowl, using electric mixer, beat together butter and remaining sugar until light and fluffy. Beat in eggs, one at a time.On low speed, add in yeast mixture, milk, orange zest, salt and cardamom. On medium speed, beat in 2 cups of flour for 5 minutes. With wooden spoon, stir in apricots, almonds, and enough of the remaining flour to make slightly stiff dough. Turn dough into prepared pan. Cover with plastic wrap or wax paper. Place in warm draft-free place to rise for 1½ hours or until doubled in bulk.Preheat oven to 375°F.Remove plastic wrap. Bake in center of oven for 45-60 minutes or until inserted toothpick comes out clean. Remove from oven and let stand for 3 minutes in pan. Invert onto cooling rack which has been set over a baking sheet.Make glaze: In small bowl, beat together icing sugar and orange juice concentrate until smooth. Drizzle over top of warm kugelhopf. NotesPhoto by A Treats Affair. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
