Austrian Gugelhupf Yeast Risen Coffee Cake Recipes

AUSTRIAN GUGELHUPF (YEAST-RISEN COFFEE CAKE)

Steps:

• Thickly butter a 6-8 cup gugelhupf pan (or other decorative tube pan).
• Make the sponge: warm the milk over low heat in a small saucepan until it is just lukewarm, about 100°.
• Transfer milk to a small bowl; whisk in yeast.
• Stir in the flour and cover the bowl with plastic wrap; let the sponge rise until very puffy, about 20 minutes.
• Meanwhile, stir together the raisins and rum; let raisins soak in rum while you prepare the dough.
• Make the dough: use an electric stand mixer with paddle attachment-beat the butter with the sugar and salt on medium speed until soft and light, about 2-3 minutes.
• Beat in the lemon zest and vanilla.
• Beat in the egg yolks, one at a time, beating smooth after each addition.
• Stop mixer and scrape the sponge into the bowl; beat on lowest speed until incorporated, about 1 minute.
• Drain raisins well, reserving the rum; beat the rum into the dough, then beat in the flour.
• Beat the dough for 2 minutes on lowest speed, then stop the mixer and let dough rest for 10 minutes.
• Beat the dough on medium speed until it is smooth and elastic, about 2 additional minutes.
• Decrease speed to lowest and beat in the raisins and the chopped almonds.
• Scrape the dough into a buttered bowl and turn it over so that the top is buttered.
• Cover bowl with plastic wrap and let dough rise until it just begins to puff, about 20 minutes.
• Prepare mold: scatter the sliced almonds all over the buttered inside of the mold, rotating the mold to cover the buttered surface evenly with almonds.
• Invert to mold to remove any of the almonds that have not stuck to the butter.
• Using a large rubber spatula , carefully scrape the dough into prepared mold-try to avoid disturbing the sliced almonds.
• Cover the mold with a towel or piece of buttered plastic wrap and let the dough rise until it is doubled (if using a 6-cup mold, the risen dough should reach the top of the mold; if you are using an 8-cup mold, the risen dough should reach about ½ inch short of the top).
• About 15 minutes before the gugelhupf is risen, set a rack in the middle of the oven and preheat to 375°.
• Bake the gugelhupf until it is well risen and deep golden, about 40-45 minutes; pick should come out clean.
• Cool gugelhupf in pan on a rack for 10 minutes, then invert it onto the rack, remove the mold and cool completely.
• Serve: use a sharp serrated knife to cut into slices; storage: keep wrapped in plastic.

GUGELHUPF

Steps:

• To prepare the dough: in a bowl, combine milk, sugar, and yeast. Stir and allow to proof.
• In a mixing bowl, combine flour and salt. Using the paddle attachment, over low speed, slowly add the yeast mixture. Add the eggs, 1 at a time, and lastly, the butter, a piece at a time.
• Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes. Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes.
• Generously butter a gugelhupf mold. Sprinkle with sugar. Reserve.
• Preheat the oven to 350 degrees F.
• Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long. Spread the butter throughout the surface. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Lastly, sprinkle the chopped nuts and macerated raisins. Roll the dough into a log and place inside the prepared mold.
• Bake for 50 to 60 minutes or until top is well browned. Leave it to cool in the mold for 10 minutes, then unmold it on a wire rack. Sprinkle generously with sifted powdered sugar before serving.

JAN'S AUSTRIAN GUGELHUPF

Steps:

• Soak the raisins in the rum; let stand till plump. Using the butter coat the inside of a Gugelhupf pan or a tube cake pan and sprinkle with the finely ground Almonds OR spray with the cooking spray then sprinkle with the almonds (I find this works best for releasing the finished cake); place a whole almond in each large section of the pan.
• Prepare the cake mix according to package directions but leave out 1 teaspoons of water and replace it with the Almond Extract. Drain and pat dry the raisins and sprinkle with a small amount of flour. Add the raisins. lemon zest and chopped almonds to the batter and gently fold inches Pour the batter in the prepared pan and bake according to package directions. Cool on a wire rack. Sprinkle the cooled cake with powdered sugar and serve.

GUGELHUPF

Steps:

• Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
• Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
• Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.