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Gugelhupf – Classic Bundt Cake

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Ingredients

Adjust Servings:
350 g flour
150 g room temperature butter
150 ml warm milk 40-45°C
5 g active dry yeast
50 g sugar
2 egg
50 g raisin
1 Tbsp apple juice
50 g slices almonds
a pinch of salt
confectioners sugar

Gugelhupf – Classic Bundt Cake

Cuisine:
  • 4 hours
  • Serves 8
  • Medium

Ingredients

  • 350 g flour
  • 150 g room temperature butter
  • 150 ml warm milk
    40-45°C
  • 5 g active dry yeast
  • 50 g sugar
  • 2 egg
  • 50 g raisin
  • 1 Tbsp apple juice
  • 50 g slices almonds
  • a pinch of salt
  • confectioners sugar

Directions

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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

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Steps

1
Done

Put raisins and a tablespoon apple juice in a small bowl, set aside.
2
Done

In a small cup stir together yeast, warm milk (40°-45°C) and a teaspoon of sugar.
Leave it for about 10 minutes or until the yeast has foamy formed.
Note : if the mixture doesn’t foam, it means the yeast will be not working so you have to start over with new yeast.

3
Done

In a large bowl, mix the remaining sugar, butter, eggs and a pinch of salt.
Add the flour and yeast mixture, switch to the dough hook.
Let it mix on a low speed until well-combined.
Continue mix for another 4-5 minutes until dough is smooth and elastic.

4
Done

Sprinkle the dough with some flour.
Cover with plastic wrap and let it rise for about an hour in a warm place until doubled size.
Meanwhile, grease the Kugelhopf mold (diameter 20-25 cm) with butter.

5
Done

Punch down dough and roll out into a rectangle form on a lightly floured surface. 

Scatter the raisin and almonds over the dough.
Start from the side, roll up the dough.
6
Done

Transfer the dough to the Bundt mold.
Cover with kitchen towel and let rise again until it fills the mold for about 45 minutes.

7
Done

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.
Check the cake with a toothpick inserted into the center and it should comes out clean.
8
Done

Let cool for a couple minutes.
Unmold, and let cool completely on rack.
Dust with confectioner sugar.

Stephanie

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