Cream egg yolks, butter, and sugar until thick. Add flour, yeast, vanilla, salt, and enough cream to make a very delicate soft dough. Beat with a wooden spoon until dough is smooth, shiny, and no longer sticks to spoon. Cover and allow to rise double in size. Now place half the dough into a large, well-buttered, deep, round cake or tube pan.
Spread Filling evenly over dough, then cover with the other half of dough. Cake pan should be half full. Allow to rise again for 20 minutes, until pan is filled. Bake in 325°–350° oven for 40–45 minutes or until fully baked. Remove immediately from pan to cool. Dust with powdered sugar and serve.
Combine ingredients well.
This Filled Kugelhopf recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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