Ingredients
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350 g flour
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150 g room temperature butter
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150 ml warm milk40-45°C
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5 g active dry yeast
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50 g sugar
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2 egg
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50 g raisin
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1 Tbsp apple juice
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50 g slices almonds
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a pinch of salt
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confectioners sugar
Directions
Gugelhupf – Classic Bundt Cake
is a light yeasted cake, traditionally baked in a distinctive circular bundt mold. It is popular in a wide region of Central Europe, so it’s hard to say where this Gugelhupf originated from. This classic Gugelhupf is packed with raisin and almond. It is a very good companion for breakfast or your coffee time.
Try another cake recipe here: Banana coconut cake
Steps
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1
Done
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Put raisins and a tablespoon apple juice in a small bowl, set aside. |
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2
Done
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In a small cup stir together yeast, warm milk (40°-45°C) and a teaspoon of sugar. |
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3
Done
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In a large bowl, mix the remaining sugar, butter, eggs and a pinch of salt. |
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4
Done
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Sprinkle the dough with some flour. |
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5
Done
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Punch down dough and roll out into a rectangle form on a lightly floured surface.
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6
Done
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Transfer the dough to the Bundt mold. |
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7
Done
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Remove the towel from the mold. Bake in a preheated oven at 180°C for 15 minutes, then loosely cover mold with foil and continue baking until nicely browned, about 20-25 minutes. |
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8
Done
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Let cool for a couple minutes. |
