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27 February, 2016

Gugelhupf – Kougelhopf

Posted in : Cake on by : Detlef Tags: , , ,

10 years ago my wife bought me a French baking book at the Marche Noel in Strasbourg. Who ever had been at the Christmas Market in Strasbourg may have been at this large tent with the Breedle Market – the Cookie Market.  There they baked these buttery, sweet Gugelhupf cakes. Cakes you get everywhere in the Alsace. It was fascinating how they baked these in the tent – minus 5 degrees outside and 30 inside.

After such a long time I thought I need to bake this cake again and see if it still taste this good.

Gugelhupf

Ingredients:

500 g plain four
80 g sugar
8 g salt
2 eggs
20 g fresh yeast or 8 g instant yeast.
150 g soaked raisins
175 g warm milk
175 g butter

some almonds
some sugar and cinnamon mix as topping.

Make a pre dough with the yeast, some sugar and some of the milk and let rest until doubled in size.

Mix eggs, sugar, salt, and milk together with the pre dough to a smooth dough. Then add half of the soft butter to it and mix until combined well. Add rest of butter and mix until a very soft and smooth dough developed.

Then add the raisins without any liquid.

Let the dough rest for 60 minutes or longer until doubled in size.

Generously butter a pan and add some almonds at the bottom. Put the dough in and let it rest again until nearly doubled.

Bake at 180 C for 30 to 40 minutes, depending of size of pan.

Once ready get the cake out of the pan immediately and cover with butter. I put some sugar & cinnamon on it, but that is up to you.

 

 

Gugelhupf - Kougelhopf
Ingredients
  • 500 g plain four
  • 80 g sugar
  • 8 g salt
  • 2 eggs
  • 20 g fresh yeast or 8 g instant yeast.
  • 150 g soaked raisins
  • 175 g warm milk
  • 175 g butter
  • some almonds
  • some sugar and cinnamon mix as topping.
Instructions
  1. Make a pre dough with the yeast, some sugar and some of the milk and let rest until doubled in size.
  2. Mix eggs, sugar, salt, and milk together with the pre dough to a smooth dough. Then add half of the soft butter to it and mix until combined well.
  3. Add rest of butter and mix until a very soft and smooth dough developed.
  4. Then add the raisins without any liquid.
  5. Let the dough rest for 60 minutes or longer until doubled in size.
  6. Generously butter a pan and add some almonds at the bottom. Put the dough in and let it rest again until nearly doubled.
  7. Bake at 180 C for 30 to 40 minutes, depending of size of pan.
  8. Once ready get the cake out of the pan immediately and cover with butter.

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