{"id":7399,"slug":"abgeruehrter-kugelhopf","title":"ABGERUEHRTER KUGELHOPF","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half ounce of yeast or one cake compressed yeast","a very little lukewarm milk","a pinch of salt","one tablespoon of sugar","a scant cup of butter","a scant cup of powdered sugar","the yolks of four eggs","the grated peel of a lemon","two cups of flour","one cup of lukewarm milk","one-half cup of cleaned and seeded dark raisins","some citron","flour for dredging","the stiffly-beaten whites of the eggs"],"ingredients_norm":["yeast or cake compressed yeast","little lukewarm milk","salt","sugar","scant cup of butter","scant cup of powdered sugar","egg yolk","peel of lemon","flour","lukewarm milk","cleaned and seeded dark raisin","citron","flour for dredging","stiffly beaten whites of the egg"],"steps":["Soak one-half ounce of yeast or one cake compressed yeast in a very little lukewarm milk.","Add a pinch of salt and one tablespoon of sugar, stir it up smooth and set back of the stove to rise.","Rub a scant cup of butter and a scant cup of powdered sugar to a cream.","Add gradually the yolks of four eggs, one at a time and add also the grated peel of a lemon.","Sift two cups of flour into a bowl, make a depression in the centre, pour in the yeast, one cup of lukewarm milk, and make a light batter of this.","Add the creamed butter and eggs and stir until it forms blisters and leaves the bowl clean.","Take one-half cup of cleaned and seeded dark raisins and cut up some citron very fine.","Dredge flour over them before adding, and if necessary, add more flour to the dough, which should be of the consistency of cup cake batter.","Last add the stiffly-beaten whites of the eggs.","Place in a well-greased long or round pan with tube in centre; let rise until double in bulk.","Bake in moderate oven until browned and thoroughly done."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w62:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fb6d51880d4d679c3df16217fa59604346eadf13d82716c520c2199185045ea1","created_at":"2026-08-02T16:59:57Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/abgeruehrter-kugelhopf"}