Alsatian ring cake

  • 200 ml Milk
  • 25 g fresh yeast
  • 500 g flour
  • 50 g sugar
  • 1 TL Salt
  • 2 Eggs (Size M)
  • 200 g soft butter
  • 40-50 g peeled almonds
  • 100 g Raisins
  • 1 TL Icing sugar
  • Fat and breadcrumbs
90 minutes
Slightly warm milk and half Mix the milk with the yeast. Stir in three to four tablespoons of flour and cover and let rise in a warm place for about 15 minutes. In the meantime, knead 450 grams of flour, milk, sugar, salt, eggs and softened butter. Add the pre-dough and knead well again. Cover and let rise in a warm place for 1 1/2 hours. In the meantime, grease the bundt pan well and sprinkle with breadcrumbs. Put the almonds on the bottom. Place the yeast dough on a floured work surface and knead again well, kneading in the raisins. Pour the dough into the mold and let rise for another 30 to 45 minutes. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for one hour. Cover if necessary halfway through the baking time. Let the Gugelhupf rest in the tin for ten minutes. Then fall out of the mold. Dust with icing sugar if you like and serve the Gugelhupf warm or cold. Makes 16 to 18 slices
Per slice (16) approx. 1130 kJ / 270 kcal


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