TRADITIONAL GUGELHUPF (KUGELHOPF)
The wonderfully fragrant and flavorful yeasted cake that has been enjoyed for centuries throughout Germany, France, Austria and Switzerland!
Provided by Kimberly Killebrew
Categories Dessert
Time 3h55m
Number Of Ingredients 15
Steps:
- Butter a 8.5 inch Kugelhopf pan (8 to 9 cup capacity).Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight. Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined. Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.
- Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. In the meantime, preheat the oven to 350 F.Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.Serve immediately. Best eaten the same day. To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)
Nutrition Facts : Calories 665 kcal, Carbohydrate 76 g, Protein 13 g, Fat 35 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 203 mg, Sodium 304 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 15 g, ServingSize 1 serving
CHOCOLATE GUGELHUPF
Make and share this Chocolate Gugelhupf recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 Degrees Celsius.
- Spray a gugelhupf pan to grease.
- Using electric beater beat icing sugar, oil and vanilla sugar until smooth.
- Add egg yolks and mix until just combined.
- Mix in 1/2 the flour then 1/2 the milk. Repeat with the remaining. Mix until well combined.
- Using electric beater whisk egg whites until stiff.
- Gently fold through cake mix.
- Spoon half cake mix into container.
- Combine cocoa and extra milk in small bowl.
- Stir into remaining cake mix.
- Spoon into tin and using a knife fold together to get marbled effect.
- Bake in oven 1 hour until skewer inserted comes out clean.
- Cool and dust with icing sugar to serve.
Nutrition Facts : Calories 374.8, Fat 16.6, SaturatedFat 2.9, Cholesterol 81.7, Sodium 432.1, Carbohydrate 51, Fiber 1.3, Sugar 25.9, Protein 6.3
KUGELHOPF
Categories Bread Dessert Bake Raisin Almond Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 dessert or snack servings
Number Of Ingredients 13
Steps:
- Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
- Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
- Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
- Preheat oven to 400°F.
- 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.
GUGELHUPF
Make our version of the traditional central European cake, gugelhupf. We soak the sultanas in tea to give the sponge lovely flavour and texture
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the sultanas and teabags in a heatproof bowl and cover with boiling water from the kettle. Leave to steep for 5 mins, then remove and discard the teabags. Leave the sultanas to continue soaking while you prepare the cake mixture. The sultanas can be soaked ahead of time; steep with the tea as above, then leave to soak, covered, overnight.
- Beat the butter and sugar together in a large bowl for 3 mins, or until smooth and pale. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl until combined. Add the flour, baking powder, almonds and lemon zest, and mix briefly to combine. Fold in the milk to loosen. Drain the rehydrated sultanas, discard the tea, then fold the sultanas into the mixture.
- Generously butter a 25cm, 2-litre bundt tin. Pour in the mixture and level with a spatula. Bake in the centre of the oven for 35-40 mins, or until golden brown and a skewer inserted into the middle comes out clean. Invert the tin onto a serving plate, leave to cool for 5 mins, then lift off the tin. Leave to cool completely, and dust lightly with icing sugar. Will keep for up to three days in an airtight tin.
Nutrition Facts : Calories 436 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
More about "chocolate gugelhupf recipes"
CHOCOLATE KUGELHOPF - BAKE FROM SCRATCH
From bakefromscratch.com
Estimated Reading Time 2 mins
GUGELHUPF - CLASSIC KUGELHOPF RECIPE | BAKING FOR …
From baking4happiness.com
KUGELHOPF RECIPE WITH STEP-BY-STEP PHOTOS | EAT, LITTLE …
From eatlittlebird.com
RECIPE: MARMORGUGELHUPF CAKE HOW TO MAKE IT - AUSTRIA
From austria.info
CHOCOLATE AND MARZIPAN GUGELHUPF RECIPE : SBS FOOD
From sbs.com.au
KUGELHOPF RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
CHOCOLATE GUGELHUPF - BOSSKITCHEN.COM
From bosskitchen.com
Course SaladTotal Time 25 minsPrep Time 25 mins
GUGELHUPF RECIPES: DID YOU KNOW THEY COULD BE THAT EASY?
From vienna-unwrapped.com
CHOCOLATE – APPLE – NUT – GUGELHUPF
From bosskitchen.com
HOMEMADE MOZARTKUGELN - THE DARING GOURMET
From daringgourmet.com
NUT AND CHOCOLATE GUGELHUPF - VISIT EUROPE
From visiteurope.com
CHOCOLATES – GUGELHUPF
From bosskitchen.com
JUICY MINI CHOCOLATE GUGELHUPF RECIPE | CARL'S HOME AND RECIPES
From carlshomeblog.com
GUGELHUPF RECIPE - SUNCAKEMOM
From suncakemom.com
MINI SPICED CHOCOLATE GUGELHUPFS | GATHER & FEAST - RECIPES …
From gatherandfeast.com
(TYROL) NUT GUGELHUPF | BAKE TO THE ROOTS
From baketotheroots.de
CHOCOLATE KUGELHOPF CAKE (EASY AND CHOCOLATELY CAKE ) …
From youtube.com
MARZIPAN GUGELHUPF WITH CANDIED FRUIT • ALL THAT'S JAS
From all-thats-jas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #jewish-ashkenazi #european #dinner-party #holiday-event #cakes #eggs #4-hours-or-less
You'll also love