Gugelhupf




Rating: 3.40 / 5.00 (25 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

Ingredients:















Instructions:

For the Gugelhupf, first sift the flour into a bowl, press a hole in it, crumble the yeast into it, mix in 1 tsp. sugar, half the milk and a little bit of flour and let it rise covered for about 20 minutes.

In the meantime, melt the butter over low heat, add the rest of the milk, the rest of the sugar, the eggs, the salt and the lemon zest.

Now add the butter mixture and the yeast pre-dough to the flour and knead. Wash the raisins and currants in hot water, pat dry well and mix into the dough with the almond kernels and candied lemon peel.

Butter a cake pan and pour in the yeast dough and let it rise a second time with the lid closed until it almost completely fills the pan.

Preheat the oven to 180 °C and bake the Gugelhupf on the lowest rack for about 1 hour.

Let the cake cool after baking, then turn it out and sprinkle with powdered sugar.

Related Recipes: