Alsatian Gugelhupf (Gugelhupf)

For 16 pieces
  • 80 g raisins or sultanas
  • 2-3 EL Kirschwasser
  • 200 ml Milk
  • 500 g flour
  • 1 Cube (42 g) fresh yeast
  • 5 EL Sugar
  • 200 g Butter
  • 10 g Salt
  • 2 eggs (size M)
  • 16 (approx. 30 g) Almond kernels with skin
  • fat for shape
  • Icing sugar
  • aluminum foil
75 minutes
Wash the raisins, drain them and soak them in kirsch. Warm 100 ml milk gently. Put the flour in a bowl, make a well in the middle and crumble the yeast into it. Add 2 tablespoons of sugar and the lukewarm milk, mix with a little flour from the edge and cover and let rise in a warm place for about 15 minutes. Melt the butter and let it cool. Heat 100 ml milk and mix with the liquid butter, 3Add tablespoons of sugar, salt and eggs to the pre-dough. Knead with the dough hook of the hand mixer for approx. 3 minutes to form a smooth yeast dough. Cover and let rise in a warm place for 45-60 minutes. In the meantime, briefly bring the almonds to the boil in a little water, drain on a sieve and press the almonds out of the skin. Let the almonds dry on kitchen paper. Butter a bundt pan (2.5 liters) well (especially in the grooves) and put 1 almond kernel in each groove (or line the grooves with several almonds). Add the raisins to the yeast dough, knead again briefly and fill into the prepared Gugelhupf pan. Cover and let rise for another 30-45 minutes. Bake in the preheated oven, lower rail (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes. Cover the Gugelhupf with aluminum foil after about half the baking time. Let the Gugelhupf cool in the tin on a wire rack for about 30 minutes. Then fall out of the mold. Serve warm or chilled dusted with powdered sugar. A Crémant d 'Alsace or a Gewürztraminer
2 hours waiting time goes well with this. Photo: Först,
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 5 g protein
  • 13 g fat
  • 31 g carbohydrates


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