GUGELHUPF
Ingredients
- Powdered sugar, for garnish
Dough:
- 1 1 1cup CUP_USVolumemilk, heated to 100 degrees F
- 1/4 .25 .25cup CUP_USVolumesugar
- 1 1 1ounce OUNCE_USVolumeyeast
- 1 1 1pound POUNDWeightbread flour
- 1 1 1teaspoon TEASPOON_USVolumesalt
- 2 2 2eggs
- 3 3 3ounces OUNCE_USVolumeunsalted butter
Mold:
- 2 2 2tablespoons TABLESPOON_USVolumebutter, melted
- 1/4 .25 .25cup CUP_USVolumesugar
Filling
- 3 3 3ounces OUNCE_USVolumeunsalted butter, softened
- 3 3 3ounces OUNCE_USVolumesugar
- 1 1 1tablespoon TABLESPOON_USVolumecinnamon
- 3 3 3ounces OUNCE_USVolumehazelnuts, toasted, skins removed and chopped
- 3 3 3ounces OUNCE_USVolumeblanched almonds, toasted and chopped
- 3 3 3ounces OUNCE_USVolumegolden raisins, soaked in 1/4 cup dark rum
Instructions
- To prepare the dough: in a bowl, combine milk, sugar, and yeast. Stir and allow to proof.
- In a mixing bowl, combine flour and salt. Using the paddle attachment, over low speed, slowly add the yeast mixture. Add the eggs, 1 at a time, and lastly, the butter, a piece at a time.
- Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes. Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes.
- Generously butter a gugelhupf mold. Sprinkle with sugar. Reserve.
- Preheat the oven to 350 degrees F.
- Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long. Spread the butter throughout the surface. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Lastly, sprinkle the chopped nuts and macerated raisins. Roll the dough into a log and place inside the prepared mold.
-
Bake for 50 to 60 minutes or until top is well browned. Leave it to cool in the mold for 10 minutes, then unmold it on a wire rack.
Yields one Gugelhupf
Presentation
Sprinkle generously with sifted powdered sugar before serving.ABOUT THIS RECIPE