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Kugelhupf

This ancient dessert recipe appears to have been known to the Romans in the second century AD. There are differing views on the origins of its shape, which is linked to the name Kugel (in German, kugel means ball or sphere). It ranges from the shape of a peasant's hat to the conical shape of the cowls of friars who lived in certain Central European regions in past centuries.
Kugelhupf
Ingredients
35 g of yeast
280 g of flour
Milk
3 Eggs
100 g of Sugar
90 g of butter
Grated lemon rind
8 g of salt

Pour the flour, yeast, warm milk and half a tbsp of sugar into a bowl.
Stir to form a soft batter. Cover the bowl with a warm cloth and let the mixture rise until it doubles in volume.

Then add the yolks, the salt, and the sugar and flour a little at a time. Mix well and then add warm melted butter and lemon rind, and lastly the egg whites, beaten until stiff.
Continue to beat the mixture until bubbles are formed, when it should have the consistency of cream.

Grease a quite deep cake tin and coat it with flour, pour in the mixture, and let it rise again until doubled in volume.
Bake at 180°C for about an hour.