Gugelhupf

Name: Gugelhupf
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 dry pint flour; 2 1/2 tablespoons yeast brewer’s; 1 cup milk warm; 1 egg + 2 egg yolks; 6 3/8 tablespoons sugar; 1 teaspoon vanilla extract; 5 5/8 tablespoons butter; grated lemon peel; 1/2 salt level tsp.; 1 cup sultanas soaked in rum; powdered sugar

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11Ingredients

610Calories

90Minutes

Gugelhupf is Germany's answer to Bundt cakes, with the special cake pan giving the cake its characteristic appearance. The cake is made with a yeast dough that requires rising, so you'll need to allow ample time for that. Grated lemon zest and raisins soaked in rum are flavorful additions, and you may want to serve more rum for sipping alongside. The cake can be kept at room temperature, wrapped well, for two or three days before or after serving.

Ingredients

servings:

300 grams flour
30 grams yeast (brewer’s)
1 cup milk (warm)
1 egg (+ 2 egg yolks)
80 grams sugar
1 teaspoon vanilla extract
80 grams butter
grated lemon peel
1/2 salt (level tsp.)
90 grams sultanas (soaked in rum)
powdered sugar

Directions

Sift the flour in a large bowl and make a well in the center.
Dissolve the yeast and a teaspoon of sugar in some milk and pour it into the well.
Sprinkle with some of the flour, then cover the bowl and let the yeast mixture in the well rise.
In the meantime, combine the remaining milk with the melted butter, salt, grated lemon peel, vanilla sugar, beaten egg, and egg yolks.
As soon as the yeast mixture has formed cracks all over the surface, begin kneading all the ingredients together, except for the raisins, and knead the dough until it no longer sticks to the sides of the bowl.
Cover the bowl and let the dough rise.
Knead the dough again, adding the drained sultanas.
Place the dough in the well-buttered gugelhupf pan, cover it and let the dough rise until it has almost reach the rim of the pan.
Bake at 190–200C for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
If the surface browns too much, cover it with a sheet of wax paper.
Let the cake cool, remove it from the pan and sprinkle it with powdered sugar. If you do not serve it immediately, wrap it in aluminum foil.

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