Austrian Gugelhupf Recipes

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AUSTRIAN GUGELHUPF



Austrian Gugelhupf image

This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of www.astray.com by Léon Brocard.

Provided by Creation In Hope

Categories     Dessert

Time 3h40m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup milk, warm (110 F to 115F)
2 (1/4 ounce) packages active dry yeast
4 cups all-purpose flour
1 cup butter or 1 cup margarine
1/2 cup sugar
4 eggs
1 cup light raisins
1/4 cup currants
2 teaspoons orange rind, finely shredded
1/2 teaspoon salt
1/4 cup blanched almond, whole

Steps:

  • Place warm milk in a medium mixing bowl. Sprinkle yeast over milk.
  • Add 1/2 cup flour.
  • Beat with a large spoon about 1 minute.
  • Cover and let rise in a warm place until almost double (40 minutes).
  • In a large mixing bowl beat butter and sugar until light and fluffy.
  • Add the eggs, one at a time, mixing well after adding each.
  • Stir in yeast mixture, raisins, currants, orange peel and salt.
  • Gradually stir in the remaining 3-1/2 cups flour.
  • Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan.
  • Arange whole almonds in a design in the bottom of the pan.
  • Carefully spoon batter over almonds.
  • Cover and let rise in a warm place until almost double (about 1 hour).
  • Bake in a 350 degree oven about 40 minutes.
  • If necessary cover top with foil the last 15 minutes of baking time to prevent over browning.
  • Remove from pan.
  • Cool on wire rack.
  • Before serving, sift powdered sugar over cake.

Nutrition Facts : Calories 811.1, Fat 38.8, SaturatedFat 21.3, Cholesterol 225.2, Sodium 475.4, Carbohydrate 101.5, Fiber 4.5, Sugar 31.4, Protein 16.8

AUSTRIAN GUGELHUPF (YEAST-RISEN COFFEE CAKE)



Austrian Gugelhupf (Yeast-Risen Coffee Cake) image

Make and share this Austrian Gugelhupf (Yeast-Risen Coffee Cake) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup milk
2 1/2 teaspoons active dry yeast
2/3 cup unbleached all-purpose flour
1/2 cup raisins
1 tablespoon dark rum
6 tablespoons unsalted butter, softened
3 tablespoons sugar
1/2 teaspoon salt
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 large egg yolks
1 1/3 cups unbleached all-purpose flour
1/3 cup whole blanched almond, coarsely chopped
1/4 cup sliced blanched almond, for lining the mold

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.

Nutrition Facts : Calories 219.8, Fat 10.7, SaturatedFat 4.5, Cholesterol 51.6, Sodium 107.5, Carbohydrate 26.2, Fiber 1.7, Sugar 7.2, Protein 5

GUGELHUPF



Gugelhupf image

Provided by Food Network

Categories     dessert

Time 1h26m

Yield 8 to 10 servings

Number Of Ingredients 16

1 cup milk, heated to 100 degrees F.
1/4 cup sugar
1 ounce yeast
1 pound bread flour
1 teaspoon salt
2 egg
3 ounces unsalted butter
2 tablespoons butter, melted
1/4 cup sugar
3 ounces unsalted butter, softened
3 ounces sugar
1 tablespoon cinnamon
3 ounces hazelnuts, toasted, skins removed and chopped
3 ounces blanched almonds, toasted and chopped
3 ounces golden raisins, soaked in 1/4 cup dark rum
Powdered sugar, for garnish

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.

OLD VIENNA MARBLED GUGELHUPF



Old Vienna Marbled Gugelhupf image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 1h15m

Yield Twelve servings

Number Of Ingredients 12

Butter for greasing pan
2 1/4 cups all-purpose flour, plus additional for dusting pan
4 eggs, separated
1 1/4 cups sugar
1 teaspoon grated lemon zested
1 tablespoon Austrian rum or Cognac
1 1/2 teaspoons baking powder
1 cup heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup water
Confectioners' sugar to dust cake
Softly whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees. Butter and flour a 10-cup fluted cake pan.
  • In a large bowl, using an electric mixer, beat the egg yolks with the sugar, lemon zest and rum until pale yellow and creamy.
  • Sift flour with baking powder and slowly stir into the egg yolk mixture alternately with the cream.
  • In a clean bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter. Spoon half of the batter into another bowl.
  • In a small bowl, mix the cocoa powder with the water to form a paste and gently stir into half of the batter.
  • Spoon about two-thirds of the plain batter into the prepared pan. Add all of the chocolate batter and then the remaining plain. Do not worry about mixing them; a pattern will form during the baking process.
  • Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a cake plate and let stand for several hours. Dust with confectioners' sugar when cool. Serve each slice with a dollop of softly whipped cream.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 75 milligrams, Sugar 23 grams, TransFat 0 grams

KUGELHOPF



Kugelhopf image

Categories     Bread     Dessert     Bake     Raisin     Almond     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 dessert or snack servings

Number Of Ingredients 13

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-cup kugelhopf mold (9 1/2 inches in diameter) or an 11- to 12-cup bundt pan

Steps:

  • Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
  • Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
  • Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
  • Preheat oven to 400°F.
  • Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.

GUGELHUPF



Gugelhupf image

Gugelhupf is a classic German and Austrian cake that is baked in a gugelhupf pan, which is similar to a Bundt® pan, just a bit higher. Germans like their cakes on the dry side because they are traditionally eaten in the afternoon with a cup of coffee or tea ("Kaffee und Kuchen").

Provided by Lena

Categories     Desserts     Cakes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 ⅓ cups unsalted butter, at room temperature
1 ¼ cups confectioners' sugar
3 large eggs, at room temperature
4 large egg yolks, at room temperature
3 teaspoons lemon zest
2 teaspoons vanilla sugar
⅓ cup raisins
4 large egg whites, at room temperature
¾ cup white sugar
2 cups all-purpose flour, sifted
2 tablespoons confectioners' sugar for dusting

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.

Nutrition Facts : Calories 418 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 23.4 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.9 g, Sodium 42.3 mg, Sugar 29.5 g

GUGELHUPF



Gugelhupf image

Make our version of the traditional central European cake, gugelhupf. We soak the sultanas in tea to give the sponge lovely flavour and texture

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert

Time 55m

Number Of Ingredients 10

150g sultanas
2 English breakfast teabags
200g unsalted butter, softened, plus extra for the tin
200g icing sugar, plus extra for dusting
4 large eggs
250g plain flour
4 tsp baking powder
50g ground almonds
1 lemon, zested
4 tbsp milk

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Put the sultanas and teabags in a heatproof bowl and cover with boiling water from the kettle. Leave to steep for 5 mins, then remove and discard the teabags. Leave the sultanas to continue soaking while you prepare the cake mixture. The sultanas can be soaked ahead of time; steep with the tea as above, then leave to soak, covered, overnight.
  • Beat the butter and sugar together in a large bowl for 3 mins, or until smooth and pale. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl until combined. Add the flour, baking powder, almonds and lemon zest, and mix briefly to combine. Fold in the milk to loosen. Drain the rehydrated sultanas, discard the tea, then fold the sultanas into the mixture.
  • Generously butter a 25cm, 2-litre bundt tin. Pour in the mixture and level with a spatula. Bake in the centre of the oven for 35-40 mins, or until golden brown and a skewer inserted into the middle comes out clean. Invert the tin onto a serving plate, leave to cool for 5 mins, then lift off the tin. Leave to cool completely, and dust lightly with icing sugar. Will keep for up to three days in an airtight tin.

Nutrition Facts : Calories 436 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

KUGELHOPF



Kugelhopf image

Provided by Florence Fabricant

Categories     dessert

Time 1h10m

Yield 12 to 16 servings

Number Of Ingredients 10

1 cup raisins
1/3 cup Cognac
1/2 cup plus 3 tablespoons sugar
1 package active dry yeast
1 1/4 cups warm milk
3/4 teaspoon salt
4 1/4 cups flour (approximately)
5 ounces plus 1 tablespoon soft unsalted butter
3/4 cup blanched slivered almonds
Confectioners' sugar

Steps:

  • Mix the raisins with the Cognac and 3 tablespoons of the sugar in a small saucepan and set aside.
  • Mix the yeast with 1/4 cup of the milk in a large bowl and set in a warm place for about 5 minutes, until it becomes frothy. Stir in the remaining milk and sugar. Add the salt and 2 cups of the flour.
  • Beat the dough by hand or machine, adding all but 3/4 cup of the flour. Beat in all but 1 tablespoon of the butter, a tablespoon at a time. Knead in enough of the remaining flour to make a dough that is soft but not sticky and is very elastic. Kneading should take 2 to 3 minutes by machine, or about 6 minutes by hand.
  • Heat the raisin mixture and cook just until most of the Cognac has evaporated.
  • Place the dough on a lightly floured surface and pat into a flattened rectangle. Spread the raisins on it, fold the dough over and knead a couple of minutes by hand to incorporate the raisins.
  • Heavily butter a two-quart kugelhopf pan or a 10-inch bundt pan with the remaining tablespoon of butter and sprinkle with the almonds, turning the pan so they adhere to its interior. Place the dough in the pan, breaking a hole in the center to accommodate the tube. Set aside, lightly covered, and let rise 1 1/2 to 2 hours.
  • Punch dough down in the pan. Let rise again, 45 minutes to 1 hour.
  • Preheat oven to 375 degrees. Bake the cake for about 45 minutes, until nicely browned. Allow it to cool completely in the pan, then unmold. Dust with sifted confectioners' sugar before serving.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 140 milligrams, Sugar 19 grams, TransFat 0 grams

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From pinterest.ca


9 OF THE BEST AUSTRIAN CAKES... AND WHERE TO EAT THEM - A LUXURY …
2017-03-21 Austria’s most flamboyant cake wears a shiny pink coat of punch topped with an occasional candied cherry. Expect a good 6cl of rum to soak the sponge of a batch of 12 Punschkrapfen. Apricot jelly, chocolate and cherry juice finish off the Krapfen’s composition. Where best to eat Punschkrapfen: Kurkonditorei Oberlaa, Cafe Museum.
From aluxurytravelblog.com


MINI GUGELHUPF RECIPE - INDIVIDUAL GUGELHUPF CAKE
2013-06-16 Prepare mass number 1. In a mixing bowl add the soft butter, egg yolks, lemon zest, vanilla, all purpose flour and Cornstarch. Mix it all well! Prepare mass number 2. In another bowl beat the egg whites with the sugar stiff. Preheat your oven to 350° Fahrenheit/ 180° Celsius.
From masalaherb.com


AUSTRIAN GUGELHUPF - COMPLETERECIPES.COM
2007-09-26 Place warm milk in a medium mixing bowl. Sprinkle yeast over milk. Add 1/2 cup flour. Beat with a large spoon about 1 minute. Cover and let rise in a
From completerecipes.com


A KAISER, HIS MISTRESS AND A GUGELHUPF • EUROPEAN CUISINE, CULTURE ...
2020-04-25 Sprinkle evenly with cinnamon and raisins and roll up. Preheat the oven to 350 F top / bottom heat. Prepare a Gugelhupf or Bundt cake pan with soft butter and sprinkle with sliced almonds. Place the rolled-up dough inside and brush with more butter. Let rise again at a warm place up to just below the rim.
From angiesweb.com


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