The Gugelhupf is a soft and fragrant ring cake made with a leavened dough base, flavored with lemon and nutmeg. This cake with its characteristic shape is perfect for an indulgent breakfast or to accompany five o'clock tea.
The quantities given are for a 22 cm diameter shaped mold
Sift the flour into a bowl, make a well in the center and place the crumbled fresh yeast in it
Let it dissolve in the lukewarm milk, mix in a little flour and let the mixture rise for a quarter of an hour
After this time, knead the risen dough with the remaining flour and the butter beaten until creamy together with the eggs and the flavorings
Let the dough rise for 20-25 minutes, then fold in the sultana raisins that have been soaked in rum and drained
Allow the dough to rise again, then transfer it to a buttered Gugelhupf mold sprinkled with breadcrumbs, on the bottom of which you have placed the almonds
Let the cake rise in the pan until it has doubled in size, then place it in a preheated oven (200°C) for 45 minutes
During this time check the cake and if the surface browns too quickly cover it with a sheet of parchment paper folded several times
When done, let the Gugelhupf cool, then unmold it onto a serving plate and dust it with powdered sugar
Gugelhupf mold
Store the Gugelhupf in an airtight container at room temperature for a few days.
The Gugelhupf is a traditional cake from Austria and Germany and is traditionally made with the addition of almonds and raisins.
Austria
| Energy (kcal) | 361.45 |
| Carbohydrates (g) | 53.33 |
| of which Sugars (g) | 19.88 |
| Fat (g) | 14.44 |
| of which Saturates (g) | 8.32 |
| Protein (g) | 6.03 |
| Fiber (g) | 1.71 |
| Sale (g) | 0.44 |
