Gugelhupf alsatian style
Tags:
alcohol-free
vegetarian
Description
Do you fancy a party du Kougelhopf. Or do you simply want to delight your guests with a beautiful cup cake for coffee. The Guglhupf - or Kougelhopf - is just right for both occasions. Our typical Alsatian version uses almonds.
Ingredients for
For the dough
25
g
almonds
200
ml
milk
42
g
yeast, freh
500
g
wheat flour
100
g
sugar
100
g
butter
2
Pack(s)
vanilla sugar
1
Pinch(es)
salt
Preparation
Bake the gugelhupf
1
Lightly grease the tin. Put the almonds in the bottom of the tin. Warm the milk slightly on the cooker (lukewarm) and then dissolve the fresh yeast in it.
2
Knead the yeast-milk mixture with the flour, sugar, butter, vanilla sugar and a pinch of salt into a smooth dough. Finally, wash and knead in the sultanas. Pour the dough into the tin on top of the almonds.
3
Preheat the oven to 170°C fan oven. Leave the cake to rise in a warm place for 30 minutes until it has increased in size considerably. Then bake the cake for 35 minutes.
4
After baking, let the cake rest in the turned-off oven for 10 minutes, then on the countertop for another 5 minutes. The Gugelhupf can now be turned out.
Ingredients for
For the dough
25
g
almonds
200
ml
milk
42
g
yeast, freh
500
g
wheat flour
100
g
sugar
100
g
butter
2
Pack(s)
vanilla sugar
1
Pinch(es)
salt
