Gugelhupf, Gugelhopf, Kugelhopf, Kuglhupf

Gugelhupf or -hopf, Kugelhopf, Kuglhupf or French Kougel- or Gougelhof (Kouglof for the Americans) – no one knows for sure what the correct spelling is, where the name actually comes from. The only thing that is certain is that it is a yeast cake baked in a special give: Round, tall, ribbed on the sides, with a chimney in the middle that communicates the temperature to the dough just as evenly inside (Gugelhupf molds can vary in their outer ribbing, but always have a chimney in the middle).

The Gugelhupf originates from southern Germany, which in this case includes Alsace by way of exception. It is likely that the name derives from the shape: Round and high, like a cone (in southern German Kogel). The bouncing in -hopf or possibly -hupf possibly refers to the rising of the yeast dough.

Measure the dough ingredients and warm to room temperature.

Warm the milk over low heat and crumble the yeast into the lukewarm milk. Add 4 tablespoons of flour (mass based on recipe with 500 g of flour) and stir the whole thing to a thick paste. Add a little sugar and let yeast porridge rise for 30 minutes under a dishcloth.

Mix remaining flour with sugar and salt, press a bulge in it, beat eggs and slide them in there. Cut the butter into flakes and form on top. Finally, add the yeast paste.

Mix everything together to form a smooth dough, cover with a

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