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gugelhupf|Kugelhopf Cake

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How To Make gugelhupf|Kugelhopf Cake|Tart(Easy Method)|Food|cake|recipes ?

gugelhupf|Kugelhopf  Cake
This light yeast cake is a specialty found in Austria, part of Germany, France, and Switzerland. It is filled with raisins and topped with almonds and icing sugar. it can be eaten at teatime or with butter spread as a tasty breakfast treat.
Grease a ring form a minimum of 22cm in diameter and dust with flour. Keep ready

Yeast Dough

100g currants

 400g flour 

1 teaspoon dry yeast
200ml milk-
150g salted butt

100g sugar

2 sightly

beaten eggs  
soak for 20 minutes in water, set aside

sift into a big bowl

add and mix and set aside

warm-up to medium heat

cut into slices and add

add and gently stir until butter and sugar are dissolved

then remove from heat

add and mix well.  

Pour the mixture over the flour and combine the ingredients with a strong wooden spoon. Lifting it from below and turn it briskly until air bubbles appear and the dough has a heavy drop-off consistency. Mix the currants into the dough.

10-12 almondsarrange them on the base of the ring form spoon the dough into it.

Cover the ring form with a cloth and leave in a warm place until the dough has risen to about twice its size.
preheat the oven for 10 minutes

In a medium-hot oven for about 45 minutes or until golden brown and fully cooked when tested with a before turning it out. Before serving, glaze the Gougelhopf with a layer of sugar syrup or honey and sprinkle the top with Icing sugar. The Gougelhopf tastes best when stored for a day or two, tightly wrapped in an aluminum foil.

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