Alsatian ring cake

  • 1 cubes (42 g) yeast
  • 300 ml Milk
  • 750 g flour
  • 75 g Sugar
  • Salt
  • 3 eggs (size M)
  • 300 g butter or margarine
  • 150 g Raisins
  • 75 g peeled almonds
  • Icing sugar
  • Fat
120 minutes
Dissolve yeast in 150 ml of lukewarm milk, stir with a pinch of sugar. Knead with 100 g flour to make a pre-dough. Cover and let rise in a warm place for about 15 minutes. Mix the rest of the flour with the rest of the milk, sugar, salt and eggs and work vigorously with the dough hook of the hand mixer.
Knead in the soft butter, add the risen yeast pre-dough and knead everything into a smooth dough. Let rise for another hour. Wash the raisins, pat dry, add and knead the dough.
Line the bottom of a greased Gugelhupf tin made of earthenware (approx. 2 liters content) with the almonds, fill the dough on top. Let rise again for about 30 minutes until the dough slightly exceeds the edge of the pan.
Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 1 1/2 hours. (The baking time is around 50 minutes in a tin Gugelhupf tin.) Take the Gugelhupf out of the oven, turn the cake out while it is still warm and dust it with powdered sugar.
Makes about 24 pieces.
1 portion approx:
  • 270 kcal
  • 1130 kJ
  • 5 g protein
  • 14 g fat
  • 30 g carbohydrates


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