Kugelhupf - cooking recipe

Ingredients

1 pkg (1/4 oz) active dry yeast
1 tsp plus 1/2 cup granulated sugar
1/2 cup milk, warmed
4 cups flour, sifted
10 tbsp (1 1/4 sticks) butter, at room temperature
1 tsp vanilla extract
1/2 tsp salt
3 None eggs
None None Powdered sugar, for dusting
None None FOR THE WALNUT FILLING
2 tbsp butter, melted
1/2 tbsp milk, warmed
1 tsp instant coffee powder
3/4 cup finely chopped walnuts, toasted
1/4 cup packed brown sugar
2 tsp grated lemon peel
2 tbsp stale breadcrumbs
1 tsp mixed spice, such as pumpkin pie spice
1/2 tsp ground ginger

Preparation

For the the dough, combine yeast, milk and 1 tsp sugar in large bowl; whisk until yeast has dissolved. Stir in 1/2 cup flour; cover. Let stand in a warm place for 40 mins, or until mixture has doubled in size. Beat butter, vanilla, salt and remaining sugar with electric mixer until light and creamy. Beat in eggs one at a time. Stir butter mixture and remaining 3 1/2 cups flour into yeast mixture in 2 batches.
Turn dough onto floured surface; knead for 10 mins, or until smooth and elastic. Place in a large, greased bowl; cover. Let stand in a warm place for 1 1/2 hours, or until doubled in size.
For the walnut filling, combine butter, milk and coffee in medium bowl; mix well. Stir in remaining ingredients.
Turn dough onto floured surface; knead until smooth. Roll dough to a 16 x 8-inch rectangle. Spread walnut filling over dough; roll up from long side. Brush one end of roll with water.
Grease and flour a tall Bundt pan, 9-inches in diameter. Place roll in pan with seam towards center. Gently press dough into pan; press ends together to join. Cover; let stand in warm place until dough is risen to 1/3 inch below rim.
Preheat oven to 375\u00b0F. Bake for 10 mins. Reduce oven temperature to 350\u00b0F. Bake for 40 mins, or until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; completely on wire rack. Dust with powdered sugar.