Classic Yeast Cake Gugelhupf
2 hours Recipe Yield:
8-10 servings Difficulty:
Medium recipe
Classic yeast cake Gugelhupf - a German recipe made from yeast dough with the addition of raisins soaked in rum. This wonderful recipe came to Germany from Austria, it is prepared in different ways, the dough can be without yeast, it can be marbled or lemon. What unites all this is the shape, it is tall in the form of a wreath. This recipe is designed for a large mold with a diameter of 24 cm. If you don’t want to use rum to soak the raisins, you can replace it with apple juice.
Recipe Ingredients
Cooking Recipe
The recipe forclassic yeast Gugelhupfis very simple. Heat the milk and dilute the yeast in it; if fresh yeast is used, the amount should be 30 g. Add 20 g of sugar to the milk with yeast and mix. Cover the milk and set aside for 5-10 minutes.
In the meantime, you can work on the rest of the products. Soak raisins in rum or apple juice. Cream the butter with the remaining sugar and add the eggs one at a time.
Add milk with yeast and flour to the butter mixture, knead into an elastic dough. Sprinkle the raisins with a small amount of flour and knead into the dough. Grease a baking dish with butter and sprinkle with almond flakes.
Transfer the prepared dough into a mold with a diameter of 24 cm or two small ones. Cover the mold with film and place in a warm place for 1-1.5 hours or until the dough has doubled in size. Bake Gugelkhupf in an oven preheated to 180°C (355°F) for 45 minutes, when the pie has cooled, sprinkle with sugar powder.