How To make Gugelhupf
1 pk Yeast; Dry Active 1 x Lemon; Rind Of, Grated
1 c Milk; Scalded Then Cooled 3/4 c Raisins
1 c Sugar 1/3 c Almonds; Ground (2 oz Pk)
1 c Butter Or Margarine 1/2 ts Salt
5 ea Eggs; Large 4 c Flour;
Unbleached, Unsifted 1 ts Vanilla Extract
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. -----
How To make Gugelhupf's Videos
Gugelhupf mit Schokoglasur | Zebra-Marmorkuchen
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Zutaten:
Marmorkuchen250 g Butter (weich)
250 g Zucker
1 Prise Salz
1 TL Vanilleextrakt
5 Eier
500 g Mehl
1 Pck Backpulver
250 g Buttermilch
50 g Kakao
100 g Milch
Guss
50 g Sahne
40 g Espresso
200 g Zartbitterkuvertüre
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Schokoladen Gugelhupf - Christmas Chocolate Yeast Kugelhopf - Sweet Bread
A Gugelhupf is a yeast based chocolate bread cake.
* Find more Delicious baking recipes at Shobana's Kitchen Swiss
* Christmas & New Year Recipes -
* Homemade Bun Recipes ( Hausgemachte Brote ) -
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How to make a classic Kougelhopf - Gugelhupf
Kougelhopf (or in German Gugelhupf) is a European wide cake. More about the tradition of this cake you can read here:
This Gugelhupf recipe is a French one from the Alsace.
This cake is made out of a simple yeast dough, but I found it one of the most critical cakes to make, so it is monist, fresh, crusty, light and full of flavor.
Ingredients:
500 g plain four
80 g sugar
8 g salt
2 eggs
20 g fresh yeast or 8 g instant yeast.
150 g soaked raisins
175 g warm milk
175 g butter
some almonds
some sugar and cinnamon mix as topping.
The dough is a French type yeast dough, a pate brioche. The soft butter is mixed into the dough after all other ingredients are well mixed together already.
For this cake it is very important to let the dough enough time to rest.
Gugelhupf Traditional Austrian Bundt Cake Recipe
This weeks recipe is from my hometown Vienna, a traditional Austrian Guglehupf or Bundt cake. This historical dessert goes back all the way to the middle ages. The name Gugel stems from an old German word for a pointy hood and hupf means jump. If you want a delicious and easy to bake cake recipe, this is it.
As always here are the ingredients:
2 ¾ Cups All-purpose Flour
2 Cups Icing Sugar
1 Cup Unsalted Butter
4 Large Eggs seperated
1/2 tsp Lemon Zest
1/2 Cup Milk
1 tsp Vanilla Extract
1 tsp Baking Powder
¾ Cup Chocolate Chips small
3 Tsp Cocoa Powder
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Happy Baking
Roman
How to make Marbled Gugelhupf - Vienna Foodtrip
Marmorgugelhupf (marble bundt cake) is a traditional Viennese pastry. The name can be traced back to the Middle High German word “gugel” (hood) which describes the shape of this Viennese delicacy with beautiful marbling. During the period of Biedermeier the Gugelhupf went on its journey around the world, starting off in Vienna. Today, it is served at any time of day with coffee and tea. Emperor Franz Joseph loved the Marmorgugelhupf even for breakfast.
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Ingredients:
250 g icing sugar
1 pinch of salt
8 g vanilla sugar
250 g butter, warm to the touch
1 dash of rum
5 eggs
150 g flour
100 g corn starch
5 g baking soda
200 g sugar
40 g cocoa
butter and flour for mold
icing sugar for dusting
Preparation:
Beat the icing sugar, pinch of salt, vanilla sugar and butter until fluffy. Add a dash of rum. Fold in the eggs bit by bit.
Halve the mixture and place each half in a bowl. Mix flour with corn starch and backing soda. Also divide it in 2 bowls. Add cocoa to one of the bowls. Mix each mixture with one bowl of the base mixture.
Grease the Gugelhupf mold with butter, and dust with flour. Now fill the form alternately with the light and dark mixture. Pull a wooden spoon through the mixture to get the marble effect. Bake in a preheated oven at 180° C for about one hour.
Overturn the cake onto a cake rack and allow to cool. Dust with icing sugar.
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Credits:
Idea & Concept: Vienna Touristboard
Director: Christian Gstöttner
Camera: Chérie Hansson/David Moser
Editing: Julia Naber / Lucas Cantera
Set Styling: Miriam Eberhard
Recipes: Sabine Hasenauer, Florian Prandstätter, Christian Thielen
Produced by OBSCURA / Die Kreativwerkstatt
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Best Kouglof Recipe | Gougelhof | Kougelhof Recipe | Gugelhupf | Kugelhof | Kugelopf | Kugelhopf
Kouglof is a cake that resembles brioche because it is light and soft. This recipe uses orange blossom water which is used in brioche. Its unique flavor makes this cake stand out. You can definitely use rum instead which I recommend when orange blossom water is unavailable.
This cake will pair perfectly with coffee or tea. You can eat it as a dessert or as part of your breakfast. You can eat this cake anytime, really. Even as a midnight snack if you feel like it!
Bon appétit!
Find this recipe on my website:
All my written recipes are in French too! Toutes mes recettes sont aussi en Français!
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➡️ RECIPE
Ingredients
3 1/2 cups flour
1 cup warm milk
2 eggs
1 pinch of salt
1/2 cup sugar + 1 Tbsp
1/4 oz yeast
12 1/2 Tbsp soft butter
5 Tbsp orange blossom water (or rum)
Powdered sugar for decoration
Instructions
1 - In a bowl, mix together the yeast with half of the milk and 1 Tbsp sugar. Set aside.
2 - In the bowl of a stand mixer, whisk together the sugar, the eggs, the other half of the milk, the orange blossom water (or rum), and the salt.
3 - Add the flour and the yeast with the milk.
4 - With the hook attachment, knead the dough for a few minutes until it forms a soft ball.
5 - Add the soften butter and knead until the butter is well absorbed. The dough will be soft and sticky.
6 - Transfer dough to a floured surface and knead by hand for a couple of minutes. The dough should feel sticky but should not stick to the fingers. Add more flour as needed.
7 - Transfer dough to a generously buttered bundt pan.
8 - Cover the pan with plastic wrap and let rise for 2 hours in a warm spot.
9 - Preheat the oven to 350°F. Remove plastic wrap and bake for about 30 to 40 minutes.
10 - Allow to cool and remove from pan. Sprinkle with powdered sugar.
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