Posts Tagged ‘Guglehupf’

Yuzo Gugelhupf -where east meets west

Today I publish a guest post from Coco:

inspired by the amazing offer in our local fruit and vegetables store I came up with the Idea off creating a citrus Gugelhupf. – not an simple lemon cake but rather more exotic Yuzu flavored one. 

Lemon Gugelhupf 

Yuzu is mainly cultivated in Japan, but also available in New Zealand. Its incredible fragrant and therefore perfect for baking.

fresh organic yogurt and a mixture of coconut sugar and white sugar and Yuzu liqueur and fresh Tahitian  vanilla pods brings out the sweet tangy flavor. 

East meets west. Baked in an hand pottered clay Gugelhupf baking dish I bought in France several years ago for to bake the traditional Gugelhupf.  The Clay allows the heat to penetrate the cake more than any other material and as an result you get an nice crust with an incredible juicy inside. All the flavor  will stay preserved inside for an ultimate citrus experiment. Enjoy.

 

Yuzo Gugelhupf -where east meets west
Ingredients
  • 200g Butter
  • 125g Sugar
  • 125g coconut sugar
  • some fresh Vanilla
  • 3 tsp Yuzo zest
  • 1 tblsp Yuzo juice
  • 5 eggs, separated
  • 250g yogurt,
  • 350g all purpose flour
  • 2tsp baking powder
  • 1 tbsp yuzo liquor
  • Some Yuzo juice and icing sugar
Instructions
  1. Preheat oven to 175C , 340F
  2. Cream butter and sugar
  3. Add Yuzo zest, Yuzo juice, liquor and Vanilla and beat more to get a creamy mixture
  4. Add the egg yolks to the cream one after each other. Mix well between before adding the next.
  5. Mix flour with baking powder and add with yogurt to the cream. Add in little junks, alternating flour and yogurt.
  6. Beat egg white with a little bit of salt.
  7. Softly add ⅓ of the egg white to the doug and combine. Add the rest and carefully mix until it is slightly combined.
  8. Spoon into the baking dish and bake for 60 minutes.
  9. Once baked, remove cake from baking dish while hot and use a thin but long wooden stick, like a tooth pick, and prick into the cake.
  10. Drop the juice over the cake so it runs into the little holes.
  11. Dust with icing sugar

 

Gugelhupf – Kougelhopf

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.

Designed by Free Wordpress Themes and Sponsored by Curry and Spice