Gugelhopf

Gugelhopf

Kugelhupf

By
From
Encyclopedia of Food and Cookery

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
30g slivered almonds
75g currants
60g raisins
3 tablespoons rum
190ml milk
30g compressed yeast
450g plain flour
pinch salt
1 1/2 tablespoons caster sugar
3 eggs, lightly beaten
125g butter, melted and slightly cooled
icing sugar, sifted

Method

  1. Generously butter a 20 cm gugelhopf tin or fluted ring tin and press slivered almonds into butter. Refrigerate until needed. Soak currants and raisins in rum. Warm milk to lukewarm, pour onto yeast and stir until dissolved. Sift flour and salt into a warm bowl. Make a well in centre and add milk mixture, sugar, eggs and melted butter. Beat well and add soaked fruits. Pour well-mixed batter into prepared tin (tin should be three-quarters full).
  2. Cover with a damp cloth and stand in a warm place for 20–30 minutes or until mixture has risen to 2.5 cm below the top. Bake in a preheated moderately hot oven (190°C) for 50–60 minutes or until a fine skewer inserted in centre comes out clean. Stand for a few minutes, then turn out onto a wire rack to cool. Dust with icing sugar and serve in slices with coffee or white wine.
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