Jans Austrian Gugelhupf Recipes

MARBLED GUGELHUPF

Steps:

• 1. Preheat oven to 350F. Coat an 8 cup gugelhupf pan with nonstick cooking spray. (or use bundt pan)
• 2. Beat egg whites in a medium bowl until soft peaks form. Set aside.
• 3. In a larger bowl, with electric mixer, beat the sugar, butter, vanilla and egg yolks until smooth a creamy.
• 4. Sift flour, baking powder and salt together and add half to egg yolk mixture, along with half the milk. Mix until combined and add remaining flour and milk, mixing again.
• 5. Fold in egg whites until combined.
• 6. Spoon half the batter into prepared pan. Mix cocoa and 2 tbls. milk until smooth. Add to remaining batter and mix until blended.
• 7. Spoon into pan and using a knife, swirl white and chocolate batter together until marbeled.
• 8. Bake 50-60 minutes, or until a wooden skewer inserted in center comes out clean. Remove from oven and turn pan onto wire rack to cool. Cake should release.
• 9. Dust with powdered sugar to serve.

TRADITIONAL GUGELHUPF (KUGELHOPF)

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.)

GUGELHUPF

Steps:

• Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
• Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
• Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.

JAN'S AUSTRIAN GUGELHUPF

Steps:

• Soak the raisins in the rum; let stand till plump. Using the butter coat the inside of a Gugelhupf pan or a tube cake pan and sprinkle with the finely ground Almonds OR spray with the cooking spray then sprinkle with the almonds (I find this works best for releasing the finished cake); place a whole almond in each large section of the pan.
• Prepare the cake mix according to package directions but leave out 1 teaspoons of water and replace it with the Almond Extract. Drain and pat dry the raisins and sprinkle with a small amount of flour. Add the raisins. lemon zest and chopped almonds to the batter and gently fold inches Pour the batter in the prepared pan and bake according to package directions. Cool on a wire rack. Sprinkle the cooled cake with powdered sugar and serve.

GUGELHUPF

Steps:

• Sprinkle yeast into milk to dissolve.
• In a large bowl beat sugar and butter until light and fluffy.
• Beat in eggs, one at a time.
• Stir in vanilla, lemon rind, raisins, and almonds.
• Mix salt and flour.
• Add milk and flour mixtures, alternately, ending with the flour mixture.
• Grease a gugelhopf mold*, budt pan, or tube pan.
• Pour batter into pan.
• Cover and let rise until doubled in bulk, about 2 hours.
• Bake in preheated 375 degree F.
• Oven for 40 minutes or until browned and done.
• Serve warm with butter.
• * The gugelhopf mold is know also as a turban-head pan.
• If this is not availiable, you can use the others with the same results.

GUGELHUPF

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.

CHOCOLATE GUGELHUPF

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.

AUSTRIAN GUGELHUPF (YEAST-RISEN COFFEE CAKE)

Steps:

• Thickly butter a 6-8 cup gugelhupf pan (or other decorative tube pan).
• Make the sponge: warm the milk over low heat in a small saucepan until it is just lukewarm, about 100°.
• Transfer milk to a small bowl; whisk in yeast.
• Stir in the flour and cover the bowl with plastic wrap; let the sponge rise until very puffy, about 20 minutes.
• Meanwhile, stir together the raisins and rum; let raisins soak in rum while you prepare the dough.
• Make the dough: use an electric stand mixer with paddle attachment-beat the butter with the sugar and salt on medium speed until soft and light, about 2-3 minutes.
• Beat in the lemon zest and vanilla.
• Beat in the egg yolks, one at a time, beating smooth after each addition.
• Stop mixer and scrape the sponge into the bowl; beat on lowest speed until incorporated, about 1 minute.
• Drain raisins well, reserving the rum; beat the rum into the dough, then beat in the flour.
• Beat the dough for 2 minutes on lowest speed, then stop the mixer and let dough rest for 10 minutes.
• Beat the dough on medium speed until it is smooth and elastic, about 2 additional minutes.
• Decrease speed to lowest and beat in the raisins and the chopped almonds.
• Scrape the dough into a buttered bowl and turn it over so that the top is buttered.
• Cover bowl with plastic wrap and let dough rise until it just begins to puff, about 20 minutes.
• Prepare mold: scatter the sliced almonds all over the buttered inside of the mold, rotating the mold to cover the buttered surface evenly with almonds.
• Invert to mold to remove any of the almonds that have not stuck to the butter.
• Using a large rubber spatula , carefully scrape the dough into prepared mold-try to avoid disturbing the sliced almonds.
• Cover the mold with a towel or piece of buttered plastic wrap and let the dough rise until it is doubled (if using a 6-cup mold, the risen dough should reach the top of the mold; if you are using an 8-cup mold, the risen dough should reach about ½ inch short of the top).
• About 15 minutes before the gugelhupf is risen, set a rack in the middle of the oven and preheat to 375°.
• Bake the gugelhupf until it is well risen and deep golden, about 40-45 minutes; pick should come out clean.
• Cool gugelhupf in pan on a rack for 10 minutes, then invert it onto the rack, remove the mold and cool completely.
• Serve: use a sharp serrated knife to cut into slices; storage: keep wrapped in plastic.

AUSTRIAN GUGELHUPF

Steps:

• Place warm milk in a medium mixing bowl. Sprinkle yeast over milk.
• Add 1/2 cup flour.
• Beat with a large spoon about 1 minute.
• Cover and let rise in a warm place until almost double (40 minutes).
• In a large mixing bowl beat butter and sugar until light and fluffy.
• Add the eggs, one at a time, mixing well after adding each.
• Stir in yeast mixture, raisins, currants, orange peel and salt.
• Gradually stir in the remaining 3-1/2 cups flour.
• Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan.
• Arange whole almonds in a design in the bottom of the pan.
• Carefully spoon batter over almonds.
• Cover and let rise in a warm place until almost double (about 1 hour).
• Bake in a 350 degree oven about 40 minutes.
• If necessary cover top with foil the last 15 minutes of baking time to prevent over browning.
• Remove from pan.
• Cool on wire rack.
• Before serving, sift powdered sugar over cake.