GUGELHUPF RECIPES
GUGELHUPF RECIPE | YUMMLY
Gugelhupf is Germany's answer to Bundt cakes, with the special cake pan giving the cake its characteristic appearance. The cake is made with a yeast dough that requires rising, so you'll need to allow ample time for that. Grated lemon zest and raisins soaked in rum are flavorful additions, and you may want to serve more rum for sipping alongside. The cake can be kept at room temperature, wrapped well, for two or three days before or after serving.
Provided by L'Antro dell'Alchimista
Total Time 1 hours 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Sift the flour in a large bowl and make a well in the center.
- Dissolve the yeast and a teaspoon of sugar in some milk and pour it into the well.
- Sprinkle with some of the flour, then cover the bowl and let the yeast mixture in the well rise.
- In the meantime, combine the remaining milk with the melted butter, salt, grated lemon peel, vanilla sugar, beaten egg, and egg yolks.
- As soon as the yeast mixture has formed cracks all over the surface, begin kneading all the ingredients together, except for the raisins, and knead the dough until it no longer sticks to the sides of the bowl.
- Cover the bowl and let the dough rise.
- Knead the dough again, adding the drained sultanas.
- Place the dough in the well-buttered gugelhupf pan, cover it and let the dough rise until it has almost reach the rim of the pan.
- Bake at 190–200C for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
- If the surface browns too much, cover it with a sheet of wax paper.
- Let the cake cool, remove it from the pan and sprinkle it with powdered sugar. If you do not serve it immediately, wrap it in aluminum foil.
Nutrition Facts : Calories 610 calories, CarbohydrateContent 91 grams, CholesterolContent 100 milligrams, FatContent 20 grams, FiberContent 5 grams, ProteinContent 16 grams, SaturatedFatContent 11 grams, SodiumContent 280 milligrams, SugarContent 30 grams
RECIPE: MARMORGUGELHUPF CAKE HOW TO MAKE IT
Provided by AUSTRIA.INFO
More about "gugelhupf recipes"
KUGELHOPF RECIPE - FOOD.COM
This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be served topped with fruit, and makes delicious toast indeed. I seached for this recipe for many years and finally found a Canadian Chef on the internet who was kind enough to give me this one... I get excited over this recipe because I am now 67 yrs old and I can remember my German Grandmother sitting at the kitchen table when I was 5 years old, beating this dough with a wooden spoon...what a wonderful memory and taste !!!
From food.com
Reviews 5.0
Total Time 3 hours 55 minutes
Calories 495.5 per serving
From food.com
Reviews 5.0
Total Time 3 hours 55 minutes
Calories 495.5 per serving
- Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.
See details
GUGELHUPF RECIPE | YUMMLY
Gugelhupf is Germany's answer to Bundt cakes, with the special cake pan giving the cake its characteristic appearance. The cake is made with a yeast dough that requires rising, so you'll need to allow ample time for that. Grated lemon zest and raisins soaked in rum are flavorful additions, and you may want to serve more rum for sipping alongside. The cake can be kept at room temperature, wrapped well, for two or three days before or after serving.
From yummly.com
Total Time 1 hours 30 minutes
Calories 610 calories per serving
From yummly.com
Total Time 1 hours 30 minutes
Calories 610 calories per serving
- Let the cake cool, remove it from the pan and sprinkle it with powdered sugar. If you do not serve it immediately, wrap it in aluminum foil.
See details
RECIPE: MARMORGUGELHUPF CAKE HOW TO MAKE IT
From austria.info
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KUGELHOPF RECIPE - FOOD.COM
This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be served topped with fruit, and makes delicious toast indeed. I seached for this recipe for many years and finally found a Canadian Chef on the internet who was kind enough to give me this one... I get excited over this recipe because I am now 67 yrs old and I can remember my German Grandmother sitting at the kitchen table when I was 5 years old, beating this dough with a wooden spoon...what a wonderful memory and taste !!!
From food.com
Reviews 5.0
Total Time 3 hours 55 minutes
Calories 495.5 per serving
From food.com
Reviews 5.0
Total Time 3 hours 55 minutes
Calories 495.5 per serving
- Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.
See details
GUGELHUPF CAKE RECIPE - FOOD.COM
The original Gugelhupf cake is made in a ring form from a cake batter leavened with yeast and dotted with raisins, almonds and sometimes candied fruit. Also called a Napfkuchen (northern Germany), Bundkuchen (Rhine), Aschkuchen (northeast) or Rodonkuchen (northwest). It is a nice coffeecake to serve at breakfast or for afternoon tea and coffee.
From food.com
Reviews 4.0
Total Time 1 hours 30 minutes
Calories 358.3 per serving
From food.com
Reviews 4.0
Total Time 1 hours 30 minutes
Calories 358.3 per serving
- Note:Sometimes, a Gugelhupf is served as a birthday cake with a bouquet of flowers placed in the middle. Traditionally, the "Geburtstagskind" (birthday child, irrespective of age) is responsible for entertaining any well-wishers who drop by, and this is a perfect cake for that: a festive form which requires no refrigeration and has enough fat that it will not dry out during a long day on the side board.
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KUGELHOPF RECIPE | BREAD RECIPES | JAMIE OLIVER
A soft sponge with warming hints of cardamom, this spiced fruit cake is found in Austria, Alsace, Germany and Switzerland.
From jamieoliver.com
Total Time 2 hours
Calories 467 calories per serving
From jamieoliver.com
Total Time 2 hours
Calories 467 calories per serving
- Put a large bundt tin in the fridge for 10 minutes, or in the freezer for 5 minutes – this makes it easier to grease, especially if it’s non-stick.
- Brush the chilled tin with melted butter, ensuring every little groove is coated. Dust with 1 tablespoon of the flour and tap out the excess.
- Finely chop the candied peel, then place in a small saucepan with the raisins.
- Add the brandy and orange blossom water (if using), then set it over a low heat until warm, but do not let it boil. Remove from the heat, stir well and set aside until the fruit has soaked up all of the liquid.
- Meanwhile, to make your dough, tip the yeast into the bowl of a free-standing mixer.
- Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar (roughly ¼ of a teaspoon).
- In a pan, heat the milk until just warm and add to the yeast with 1 teaspoon of sugar. Whisk well to combine, then leave for about 10 minutes, until the yeast has formed a thick, foamy crust on top of the milk.
- Add the remaining sugar, plain flour, ground cardamom, cinnamon and a grating of nutmeg, and ½ teaspoon of sea salt.
- Whisk the buttermilk with the whole eggs and egg yolk, finely grate in the lemon zest and add the vanilla, then add to the bowl.
- Add the butter, then, using the dough hook, start mixing the dough on a slow speed until combined. Continue to mix for a further 3 to 4 minutes until silky smooth.
- Cover the bowl with clingfilm and leave in a warm place for 1 hour or until doubled in size.
- Scatter the whole almonds into the bottom of the prepared tin.
- Tip the soaked fruit into the dough and mix again until combined. Spoon the dough evenly into the tin over the nuts, spread level, cover with clingfilm and leave to rise again until almost doubled in size; this will take 45 minutes to 1 hour.
- Preheat the oven to 170ºC/gas 3 and position the rack in the bottom third.
- Bake the kugelhopf for 45 to 50 minutes until golden brown, well risen and a skewer inserted into the middle of the cake comes out clean.
- Sit the tin on a wire rack for 2 to 3 minutes, then turn the kugelhopf out of the tin and leave to cool, upright, until completely cold.
- Dust liberally with icing sugar to serve.
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KUGELHOPF RECIPE | EPICURIOUS
Though it originated in Austria, this sweet raisin-filled yeast bread has become a specialty of the Alsace region of France, where it is often served for breakfast or brunch. It's traditionally baked in a tall, decorative tube pan, which gives the cake its characteristic angled and ridged pattern.
Active time: 30 min Start to finish: 4 hr
From epicurious.com
Reviews 3.3
From epicurious.com
Reviews 3.3
- Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.
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MARBLED GUGELHUPF | JUST A PINCH RECIPES
An Austrian cake, similar to an American Bundt cake.
From justapinch.com
Reviews 5
Category Cakes
Cuisine German
From justapinch.com
Reviews 5
Category Cakes
Cuisine German
- Dust with powdered sugar to serve.
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TRADITIONAL GUGELHUPF (KUGELHOPF) - THE DARING GOURMET
Dec 11, 2021 · Traditional Gugelhupf Recipe Let’s get started! Combine the raisins with the rum in a small bowl and let soak for at least an hour or overnight. Stir the yeast and 1 tablespoon of the sugar in the lukewarm cream and let it sit for 10-15 minutes until very frothy. Butter an 8.5 inch Kugelhopf mold.
From daringgourmet.com
From daringgourmet.com
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TRADITIONAL GUGELHUPF (KUGELHOPF) - THE DARING GOURMET
Dec 11, 2021 · Some contemporary recipes call for brushing the finished Gugelhupf with a sugar glaze to make it more moist and sweeter, but a traditional Gugelhupf is simply dusted with confectioner’s sugar. A traditional Kugelhupf is intended to be on the dry side as it is a tea cake meant to be served with a hot beverage.
From daringgourmet.com
From daringgourmet.com
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ALTWIENER GUGELHUPF - AUSTRIAN RECIPES
Directions for Altwiener Gugelhupf. Mix butter, sugar and egg yolks until frothy and add vanilla sugar and lemon zest. Mix baking powder and flour and add milk. Fold in raisins and nuts. Beat the egg white until frothy and fold into the mixture. Bake the Altwiener Gugelhupf in a pre-heated oven at 180 °C/ 350 °F for approx. 60 minutes.
From strudelandschnitzel.com
From strudelandschnitzel.com
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A KAISER, HIS MISTRESS AND A GUGELHUPF • EUROPEAN CUISINE ...
Apr 25, 2020 · Preheat the oven to 350 F top / bottom heat. Prepare a Gugelhupf or Bundt cake pan with soft butter and sprinkle with sliced almonds. Place the rolled-up dough inside and brush with more butter. Let rise again at a warm place up to just below the rim. Then bake at 350 F for about 40-50 minutes.
From angiesweb.com
From angiesweb.com
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GRANDMA LANDOLT'S KUGELHOPF (GUGELHUPF) - CRAWFISH AND ...
Apr 20, 2018 · In an earlier post, I told the story of my beloved Kugelhopf/Gugelhupf pan. It belonged to my Bavarian grandmother who brought the pan with her when she immigrated from Switzerland to Pennsylvania, U.S.A. Her precious recipe (a printable version is at the bottom of this post), was an important reminder of her youth and family […]
From crawfishandcaramel.com
From crawfishandcaramel.com
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GUGELHUPF CAKE | FESTIVE ARTS & CRAFT MHHTMH
RECIPES. We are excited to be sharing a recipe for a traditional German Gugelhupf cake. Gugelhupf cake was traditionally served with coffee at breakfast or an afternoon tea and was often called the poor man’s cake. Doing a little research on this cake, I found that it was common in Germany and Austria.
From myhusbandhastoomanyhobbies.com
From myhusbandhastoomanyhobbies.com
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GUGELHUPF RECIPE - SUNCAKEMOM
Preheat oven to 350°F / 180°C. Put Gugelhupf in for a 45 minutes to bake. Use a toothpick to check if it's baked. If not, put it back to the oven. When it's baked take it out and leave it on a cooling rack to cool down. Melt chocolate and pour it on top of the Gugelhopf.
From suncakemom.com
From suncakemom.com
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BUNDT CAKE - GERMAN GUGELHUPF RECIPES - YOUTUBE
#bakewithme #bundtcake Bundt cakes are called Gugelhupf in German and perhaps you heard this before and were not aware that this is a German word.Germans hav...
From m.youtube.com
From m.youtube.com
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