Gugelhupf: Prepare and Cook in an Easy Way

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Gugelhupf is originated in Austria, but then the sweet raisin-filled yeast bread has become popular in some region of France. This cake is traditionally baked in a tall, decorative tube pan that gives an angled and ridged pattern when baked.

Gugelhupf type of cake is Bundt cake, shaping the cake into distinctive ring shape cake. Gugelhupf has an alternative name like Gugelhopf, Guglhupf and Kugelhopf.

This cake is usually eaten with coffee, at coffee breaks. Gugelhupf is consisting of soft yeast dough that contains almonds, raisins and cherry brandy.

I know you want an easy way of cooking this recipe. Here are the ingredients.


INGREDIENTS:

1 1/2 teaspoons active dry yeast (less than 1 envelope)
2 tablespoons warm water (105–115°F)
1 cup whole milk
7 tablespoons unsalted butter, cut into tablespoon pieces and softened
6 tablespoons granulated sugar
3 3/4 cups all-purpose flour
1 teaspoon salt
2 large eggs
1 1/2 cups golden raisins
1 teaspoon finely grated fresh orange or lemon zest
About 20 whole blanched almonds (1/2 ounces)
1 tablespoon confectioners’ sugar

Special equipment: a standing electric mixer with paddle attachment
an 11- to 12-cup Bundt pan

DIRECTION:

In a small bowl, stir together yeast and water and let ii stand until foamy, it takes 5-10 minutes.
Heat milk with 6 tbsp. butter and sugar in a low heat and stir continuously until the mixture is warm.

Sift the salt and flour together into bowl of standing mixer.
Make a well in flour, add yeast mixture.
Add warm milk slowly.
Mix in a low speed with paddle attachment.
Increase speed by the time you add eggs one at a time.
Beat raisins and zest.
Continue beat until the mixture smoothens and elastic, for about 5 minutes (it should be very sticky).

Butter Bundt Pan with remaining butter.
Add 1 almond in each depression in bottom of mold. (The almonds are for decoration; skip this process if you don’t want to add almonds)
Scrape a spoonful’s of dough evenly into mold.
Cover top of mold with oiled plastic wrap and kitchen towel and let the dough rise in a warm place until it fills the pan.

Preheat oven to 400°F.

Remove the towel and peel off the plastic wrap.
Bake Gugelhupf in middle of oven for about 15 minutes.
Loosely cover mold with foil and continue to bake until it turns golden and when a toothpick inserted into the center of the cake comes out clean.
It will take for about 20 to 25 minutes more.
Cool in pan 2 minutes, and then invert the cake into a rack to cool completely.
Dust with confectioners’ sugar.
Serve with coffee.

Note: Gugelhupf is best eaten the same day it’s made, however when there are leftover, it is also good and delicious toasted.

Gugelhupf is just as perfect cake for the bread lover, the light taste of the cake will surely suit you taste. I know you have some of additional recipe of Gugelhupf, share it by making a comment below and share it to the readers.

Have a great day, happy cooking and eating to everyone!!!

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