Gugelhopf

Gugelhopf

Kugelhupf

By
From
Baking
Serves
10
Photographer
Vanessa Levis

This is the yeast cake of Alsace from which babas and savarins were developed. Gugelhopf is studded with rum-soaked currants and is cooked in a distinctive fluted ring mould.

Ingredients

Quantity Ingredient
1/3 cup slivered almonds
1/2 cup currants
1/2 cup raisins
3 tablespoons rum
3/4 cup lukewarm milk
30g compressed yeast
or 14g dry yeast
450g plain flour
a pinch of salt
1 1/2 tablespoons caster sugar
3 eggs, beaten
125g butter, melted and slightly cooled
sifted icing sugar, to dust

Method

  1. Generously butter a 20 cm gugelhopf tin or fluted ring tin and press the slivered almonds into the butter. Refrigerate until needed.
  2. Soak the currants and raisins in the rum.
  3. If using compressed yeast, pour the lukewarm milk onto the yeast and stir until dissolved.
  4. Sift the flour and salt into a warm bowl. Add the dry yeast, if using. Make a well in the centre and add the yeast mixture (if using compressed yeast) or the lukewarm milk (if using dry yeast), the sugar, eggs and melted butter. Beat well and add the soaked fruits and their liquid. Turn the batter into the prepared tin (which should be three-quarters full).
  5. Cover with a oiled plastic wrap and stand in a warm place for 20–30 minutes or until the mixture has risen to 2.5 cm below the top of the tin.
  6. Preheat the oven to 190°C.
  7. Bake for 50–60 minutes or until a skewer inserted in the centre comes out clean. Stand for a few minutes, then turn out onto a wire rack to cool.
  8. Dust with icing sugar and serve in slices with coffee or white wine.
Tags:
baking
bakery
margaret
fulton
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