Rum And Eggnog Kugelhopf Recipes

RUM-KISSED EGGNOG

Rum-Kissed Eggnog image

While it wouldn't be the holidays without eggnog for us, we really wanted to come up with a cooked eggnog that wasn't too heavy to enjoy. Cooking both the yolks and the whites removes any raw egg danger, leaving you with a perfect-for-parties drink that can be scaled up or down as you need.

Provided by Food Network Kitchen

Time 40m

Number Of Ingredients 11

Ingredients

3 cups milk
2 large strips lemon zest
1 large strip orange zest
1 vanilla bean, split and vanilla beans scraped loose
4 large egg yolks
1/2 cup sugar, plus 2 tablespoons
2 egg whites
2/3 cup white rum
2 to 3 tablespoons bourbon, optional
Freshly grated nutmeg, for serving
Finely grated orange and/or lemon zest, for serving

Steps:

Put 2 cups milk, both citrus zests, vanilla bean, and beans in a saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and 1/2 cup sugar in a bowl until lightened in color.
Gradually whisk the hot milk into the eggs. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Remove the vanilla bean pod and zest strips; discard. Transfer custard to a large bowl; cool to room temperature. To speed this up, set the bowl in a larger bowl of ice.
Put about 1 inch water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold soft peaks, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, if using, cover, and refrigerate until ready to serve.
Transfer the eggnog to a punch bowl or pitcher. Pour into small cups and top with freshly grated nutmeg and citrus zest.

RUM AND EGGNOG KUGELHOPF

Rum and Eggnog Kugelhopf image

I always look forward to making this special treat at Christmas. It's become a family tradition.

Provided by apurpleocean

Categories Quick Bread

Time 13h

Yield 12

Number Of Ingredients 12

Ingredients

1 cup dried currants
3 tablespoons rum
1 cup eggnog
3 ½ cups bread flour, divided
2 ½ teaspoons instant yeast
½ cup white sugar
1 cup butter
3 eggs
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup sliced almonds, for garnish
2 tablespoons confectioners' sugar, for dusting

Steps:

Soak currants in rum overnight.
In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
Preheat an oven to 375 degrees F (190 degrees C).
Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 22.2 g, Cholesterol 94.1 mg, Fat 19.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 234.1 mg, Sugar 19.5 g

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