How To Make gugelhupf|Kugelhopf Cake|Tart(Easy Method)|Food|cake|recipes ?
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
1 teaspoon dry yeast
150g salted butt
|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 almonds||arrange 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 skewer.cool 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.