Gugelhupf Recipes

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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

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.

TRADITIONAL GUGELHUPF (KUGELHOPF)



Traditional Gugelhupf (Kugelhopf) image

The wonderfully fragrant and flavorful yeasted cake that has been enjoyed for centuries throughout Germany, France, Austria and Switzerland!

Provided by Kimberly Killebrew

Categories     Dessert

Time 3h55m

Number Of Ingredients 15

1 cup heavy cream
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
4 cups all-purpose flour
1/2 teaspoon salt
2/3 cup unsalted quality butter (, room temperature, cut into pieces)
1/3 cup lard ((traditionally used and recommended for the best texture but can substitute butter if preferred))
How to Render Lard
5 large egg yolks (, room temperature)
1 1/2 teaspoons quality pure vanilla extract
zest of one lemon
3/4 cup combination of raisins and golden raisins
1 tablespoon rum
1/3 cup slivered or sliced almonds
12 whole blanched almonds

Steps:

  • Butter a 8.5 inch Kugelhopf pan (8 to 9 cup capacity).Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight. Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined. Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.
  • Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. In the meantime, preheat the oven to 350 F.Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.Serve immediately. Best eaten the same day. To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)

Nutrition Facts : Calories 665 kcal, Carbohydrate 76 g, Protein 13 g, Fat 35 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 203 mg, Sodium 304 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 15 g, ServingSize 1 serving

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

GUGELHOPF



Gugelhopf image

You'll bring a taste of the Old World to your holiday table when you serve this time-honored German pastry. It's sure to please everyone...even those who don't care for fruitcake. If you like, substitute dried cherries or raisins for the other dried fruits.-Karen Deaver, Babylon Village, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 12

3-1/2 teaspoons active dry yeast
1 cup warm 2% milk (110° to 115°)
3 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, softened
4 teaspoons grated orange zest
Dash salt
4 large egg yolks
1/2 cup chopped dried apricots
1/2 cup dried cranberries
1/2 cup slivered almonds
Confectioners' sugar

Steps:

  • In a small bowl, dissolve yeast in warm milk. Place the flour, sugar, butter, orange zest and salt in a food processor; cover and process until blended. Add egg yolks; cover and process just until moistened. While processing, gradually add milk mixture in a steady stream. Stir in the apricots, cranberries and almonds., Transfer to a greased 9-in. decorative tube pan. Cover and let rise until doubled, about 1 hour. Bake at 375° for 30-35 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.,

Nutrition Facts : Calories 324 calories, Fat 12g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 91mg sodium, Carbohydrate 48g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.

RUM AND EGGNOG KUGELHOPF



Rum and Eggnog Kugelhopf image

I always look forward to making this special treat at Christmas. It's become a family tradition.

Provided by apurpleocean

Categories     Bread     Quick Bread Recipes

Time 13h

Yield 12

Number Of Ingredients 12

1 cup dried currants
3 tablespoons rum
1 cup eggnog
3 ½ cups bread flour, divided
2 ½ teaspoons instant yeast
½ cup white sugar
1 cup butter
3 eggs
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup sliced almonds, for garnish
2 tablespoons confectioners' sugar, for dusting

Steps:

  • Soak currants in rum overnight.
  • In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
  • In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
  • Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 22.2 g, Cholesterol 94.1 mg, Fat 19.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 234.1 mg, Sugar 19.5 g

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

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

This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be served topped with fruit, and makes delicious toast indeed. I seached for this recipe for many years and finally found a Canadian Chef on the internet who was kind enough to give me this one... I get excited over this recipe because I am now 67 yrs old and I can remember my German Grandmother sitting at the kitchen table when I was 5 years old, beating this dough with a wooden spoon...what a wonderful memory and taste !!!

Provided by grannymars

Categories     Yeast Breads

Time 3h55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

1 package active dry yeast
1/2 cup granulated sugar
1/2 cup warm water (100 to 115 degrees)
4 cups all-purpose flour
1/2 cup softened butter
1 tablespoon salt
6 eggs
3/4 cup light raisins
1/2 cup sliced almonds

Steps:

  • Dissolve the yeast with the sugar in the warm water and let it proof.
  • Sift the flour, putting 2 cups in each of two bowls.
  • Set one bowl aside.
  • Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
  • Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
  • In alternate batches, add the remaining 2 cups flour and the yeast mixture.
  • Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
  • Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
  • Punch the dough down.
  • Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
  • Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
  • Let rise again until doubled in bulk, about 1 hour.
  • Bake in a preheated oven at 475 degrees F.
  • for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
  • Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.

Nutrition Facts : Calories 495.5, Fat 18.6, SaturatedFat 8.8, Cholesterol 170, Sodium 1030.1, Carbohydrate 69.5, Fiber 3, Sugar 18.6, Protein 13.2

CHOCOLATE KUGELHOPF



Chocolate Kugelhopf image

The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 3h30m

Yield Makes one 10-inch cake

Number Of Ingredients 13

1 cup whole milk
1 1/2 sticks unsalted butter, cut into small pieces, plus more for bowl
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon salt
4 1/2 cups all-purpose flour, divided, plus more for surface
2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
3 large eggs plus 1 large egg yolk
1/3 cup packed light-brown sugar
1 cup golden raisins
6 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter, melted
Confectioners' sugar, for dusting

Steps:

  • Dough: Bring milk almost to a boil in a saucepan. Remove from heat, and stir in butter, granulated sugar, vanilla, and salt. Transfer to a large bowl, and let cool until lukewarm, 3 to 5 minutes. Add 1 1/2 cups flour and the yeast, and beat with a mixer on low speed. Beat in eggs and egg yolk, 1 at a time. Beat in remaining 3 cups flour, 1/2 cup at a time. Transfer dough (it will be sticky) to a lightly floured surface, and knead until smooth, about 5 minutes. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, knead a few times, and let rest 10 minutes. Roll out into a 14-by-22-inch rectangle on a lightly floured surface.
  • Filling: Mix together brown sugar, raisins, and chocolate. Brush butter on dough, and sprinkle filling on top, leaving a 1-inch border.
  • Starting from a long side, roll up dough; cut crosswise into 12 slices. Place 6 slices flush against the side of a buttered 10-inch tube pan. Place remaining 6 slices, cut sides together, around tube of pan. Cover, and let rise until doubled, about 1 hour 30 minutes.
  • Preheat oven to 350 degrees. Bake cake until golden and a toothpick inserted into the center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold, and let cool completely on rack, about 1 hour. Dust with confectioners' sugar before serving.

GUGELHUPF



Gugelhupf image

When I was an exchange student in Germany, my German mother often had this one the table for breakfast.

Provided by Mysterygirl

Categories     Dessert

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 11

1 (1/4 ounce) packet dry active yeast
1 cup milk, Scalded Then Cooled
1 cup sugar
1 cup butter or 1 cup margarine
5 large eggs
1 teaspoon vanilla extract
1 lemon, rind of, Grated
3/4 cup golden raisin
1/3 cup almonds, Ground (2 oz Pk)
1/2 teaspoon salt
4 cups flour, Unbleached, Unsifted

Steps:

  • Sprinkle yeast into milk to dissolve.
  • In a large bowl beat sugar and butter until light and fluffy.
  • Beat in eggs, one at a time.
  • Stir in vanilla, lemon rind, raisins, and almonds.
  • Mix salt and flour.
  • Add milk and flour mixtures, alternately, ending with the flour mixture.
  • Grease a gugelhopf mold*, budt pan, or tube pan.
  • Pour batter into pan.
  • Cover and let rise until doubled in bulk, about 2 hours.
  • Bake in preheated 375 degree F.
  • Oven for 40 minutes or until browned and done.
  • Serve warm with butter.
  • * The gugelhopf mold is know also as a turban-head pan.
  • If this is not availiable, you can use the others with the same results.

Nutrition Facts : Calories 671.5, Fat 30.8, SaturatedFat 16.6, Cholesterol 181.5, Sodium 430.4, Carbohydrate 86.8, Fiber 3.1, Sugar 33.6, Protein 13.7

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From yummly.com


GUGELHUPF RECIPE | YUMMLY
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. View 8 More Steps Discover more recipes from L'Antro dell'Alchimista.
From yummly.com


MADE IN TIROL: THE ULTIMATE GUGELHUPF RECIPE BASED …
2021-03-23 The Gugelhupf is a popular cake for any occasion in Austria that is traditionally baked in a distinctive circular Bundt mould (called Bundt cake in English). Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition. Cooking with fresh, high-quality, locally sourced ingredients has been one of the most cherished notions of …
From tyrol.com


GUGELHUPF - GERMAN BUNDT CAKE - ALL TASTES GERMAN
2022-03-08 Authentic German Quark Gugelhupf Recipe. Quark Bundt Cake - German Gugelhupf. Angela Schofield. 4.8 from 10 votes. Print Recipe Pin Recipe. Prep Time 30 mins. Cook Time 50 mins. Total Time 1 hr 20 mins. Cuisine German. Servings 1 Cake. Ingredients 1x 2x 3x. Dough. 2 ⅛ cup flour; 3 tsp. baking powder; ¼ cup corn starch; 5 eggs; 1 pinch of salt; …
From alltastesgerman.com


WIENER GUGELHUPF — NICK MALGIERI
2018-01-12 To make the sponge, heat the milk to lukewarm, about 110˚F, in a small saucepan over a low flame. Pour the milk into a bowl and whisk in the yeast. Stir in the flour smoothly and cover the bowl with plastic wrap. Allow the sponge to rise at room temperature for 30 minutes, until the sponge is more than doubled in bulk.
From nickmalgieri.com


COFFEE CAKE GUGELHUPF RECIPE • RED CURRANT BAKERY
2021-07-22 In the bowl of a stand mixer, cream the butter, sugar, almond flour, cinnamon, and salt together until light and fluffy on medium/high speed. Scrape down the sides and bottom of the bowl as well as the paddle attachment. Add in all 3 eggs, then beat again until smooth; scraping down the sides of the bowl as necessary.
From redcurrantbakery.com


KUGELHOPF RECIPE - DAVID LEBOVITZ
2017-01-10 Beat in the egg and the yolk until smooth. Stop the mixer and scrape down the sides of the bowl. On low speed, mix in the 1 cup (140g) of flour. Once the flour is incorporated, increase the speed to high and beat until smooth, shiny and elastic, about 3 minutes. Beat in the raisins and any liquor in the bowl.
From davidlebovitz.com


GUGELHUPF- AUSTRIAN BUNDT CAKE - MY AUSTRIAN KITCHEN
Instructions. Pre-heat oven to 350 F (180 C) – *hot air setting. Mix all ingredients together in a bowl. Butter & flour the gugelhupf pan- then add batter. Bake for 40 min. Let cool & then decorate by sprinkling powdered sugar over the cake.
From myaustriankitchen.com


RECIPE: MARMORGUGELHUPF CAKE HOW TO MAKE IT
Step 3: Beat the egg whites until stiff. Sift together the flour and baking powder. Mix half of the flour into the butter mixture and combine. Add the milk, combine, then add remainder of the flour. Pour less than half of this mixture into the pan. Add coca to the rest and mix. Pour the darker batter on top of the lighter one into the pan.
From austria.info


CHRISTMAS GUGELHUPF RECIPE - GREAT BRITISH CHEFS
1 tbsp of dark rum, or brandy. 2. Put the milk into a small jug or bowl, crumble in the yeast (or sprinkle if using dried) and stir to dissolve. 75ml of whole milk, tepid. 20g of fresh yeast, or 10g dried yeast. 3. If using a stand mixer, put the flour, salt, sugar, butter, eggs and vanilla extract into the bowl and pour over the yeasted milk ...
From greatbritishchefs.com


KUGELHOPF RECIPE | BREAD RECIPES | JAMIE OLIVER
Bake the kugelhopf for 45 to 50 minutes until golden brown, well risen and a skewer inserted into the middle of the cake comes out clean. Sit the tin on a wire rack for 2 to 3 minutes, then turn the kugelhopf out of the tin and leave to cool, upright, until …
From jamieoliver.com


MINI GUGELHUPF RECIPE - INDIVIDUAL GUGELHUPF CAKE
2013-06-16 Gugelhupf was made popular during the Biedermeier age in Austria. Today's day, it is a tradition to bake a Gugelhupf on Sunday's. Total Time: 45 minutes. 5 from 6 votes. Jump to Recipe. Mini Gugelhupf cake as a bite-sized dessert. Those are easy to make and oh so good.
From masalaherb.com


KUGELHOPF RECIPE (KOUGLOF), A TRADITIONAL ALSATIAN BRIOCHE
2019-01-12 Ingredients for a Kugelhopf. Crumble the bread yeast in 10cl of lukewarm milk, add 100g of flour and mix until getting a slightly soft dough: the levain. Let it rise in a lukewarm place. Let your Sultanas soak in lukewarm water. In a container, knead vigorously the flour, the eggs, the rest of the milk, the sugar and the salt for about 10 ...
From my-weekend-in-alsace.com


THE GUGELHUPF CAKE - VIENNA
2022-04-06 The Gugelhupf. Instantly recognisable thanks to its unique shape, the unobtrusive Gugelhupf enjoys an aristocratic history and a special place in Viennese hearts. Sponge-like cake, usually marbled in the Viennese version. Apparently much loved by Emperor Franz Joseph (though, frankly, he spread his love of food around a lot of dishes)
From visitingvienna.com


GUGELHUPF RECIPE - SUNCAKEMOM
Take two cups and measure ½ cup / 100ml lukewarm milk into each. Pour the raisins into one of them and the yeast in the other one. Put flour, butter eggs , honey and yeasty milk into a medium size mixing bowl. Dough it until it gets even. Pour in chocolate chips, raisins or other dried fruit of your choice and mix them well.
From suncakemom.com


GERMAN BUNDT CAKE (BASIC GUGELHUPF RECIPE) - BAKING FOR HAPPINESS
2020-06-11 Pour the juice or rum over the raisins. Crumble the yeast with the sugar into the lukewarm milk and stir until it dissolves. Let stand for 5 minutes. Meanwhile, grease the pan (s) and sprinkle the bottom with the flaked almonds. The dough is enough for a large pan at least 9.5 in/ 24 cm in diameter or two small ones.
From baking4happiness.com


GUGELHUPF RECIPE | EAT SMARTER USA
Knead the dough, shape into a round and press a hole in the middle with your elbow. Butter a ring mold, add the dough, cover and let rise for another 3 hours.
From eatsmarter.com


MARZIPAN GUGELHUPF WITH CANDIED FRUIT - ALL THAT'S JAS
2018-11-13 Mix in the grated almond paste. Add the yolks and almond extract and beat until well combined. With a spatula, stir in the flour and then gently fold in the egg whites. Lastly, mix in the candied fruit. Pour the mixture into the prepared bundt pan, smoothing the top with a spatula. Bake on the middle rack for 1 hour.
From all-thats-jas.com


KUGELHOPF RECIPE WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
2019-02-03 Once the dough has doubled in size, preheat the oven to 200°C ( 390°F) (without fan). Brush the dough with some more egg wash and bake for about 25-30 minutes, or until a skewer inserted in the middle comes out clean. If the kugelhopf is browning too quickly during the baking time, cover it loosely with some foil.
From eatlittlebird.com


GUGELHUPF RECIPE | EAT SMARTER USA
Grease a Gugelhupf or ring pan with butter and dust with flour. Pour the batter into the pan, smooth the top and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let cool slightly in the pan. Invert onto a wire rack and let cool completely. Serve dusted with powdered sugar and cut into pieces.
From eatsmarter.com


KUGELHOPF, MY GRANDMA’S WAY - FOOD FOR MY FAMILY
2010-02-18 Don’t over mix here. A few white streaks are okay. Add the batter to the pan. It will not fill the pan, but it will rise while it’s baking. Place it in a 325º F oven for 70 minutes. Do not peek. Do not shake the oven. Do not poke and prod the cake. Leave it …
From foodformyfamily.com


FESTIVE APPLESAUCE GUGELHUPF - THE BEST CHRISTMAS CAKE YOU
2013-12-23 Preheat your oven to 180°C. Grease and flour a 25 cm gugelhupf pan. In a large bowl mix flour, baking powder and soda, cinnamon, allspice, nutmeg, ginger und salt. Break the eggs into a separate large mixing bowl and combine with a fork. Add the sugar and beat on high for approx. 6 minutes.
From carokocht.com


EASY GUGELHUPF CAKE WITH EIERLIKöR - DIRNDL KITCHEN
2022-03-07 Instructions. Preheat the oven to 355° Fahrenheit (180° Celsius). Beat the eggs with the sugar and vanilla until foamy. 5 large eggs, 250 grams sugar, 2 teaspoons pure vanilla extract. Gradually add in the oil and Eierlikör (and rum if desired – it enhances the flavor of the Eierlikör).
From dirndlkitchen.com


GUGELHUPF WITH ORANGE SYRUP | CAKE RECIPES | SBS FOOD
Bake in preheated oven for 45-50 minutes or until a skewer inserted comes out clean. Stand in the tin for 10 minutes before turning onto a place with a …
From sbs.com.au


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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