GUGELHUPF
Gugelhupf is a classic German and Austrian cake that is baked in a gugelhupf pan, which is similar to a Bundt® pan, just a bit higher. Germans like their cakes on the dry side because they are traditionally eaten in the afternoon with a cup of coffee or tea ("Kaffee und Kuchen").
Provided by Lena
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
- Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
- Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 418 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 23.4 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.9 g, Sodium 42.3 mg, Sugar 29.5 g
GUGELHUPF
Provided by Food Network
Categories dessert
Time 1h26m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- To prepare the dough: in a bowl, combine milk, sugar, and yeast. Stir and allow to proof.
- In a mixing bowl, combine flour and salt. Using the paddle attachment, over low speed, slowly add the yeast mixture. Add the eggs, 1 at a time, and lastly, the butter, a piece at a time.
- Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes. Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes.
- Generously butter a gugelhupf mold. Sprinkle with sugar. Reserve.
- Preheat the oven to 350 degrees F.
- Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long. Spread the butter throughout the surface. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Lastly, sprinkle the chopped nuts and macerated raisins. Roll the dough into a log and place inside the prepared mold.
- Bake for 50 to 60 minutes or until top is well browned. Leave it to cool in the mold for 10 minutes, then unmold it on a wire rack. Sprinkle generously with sifted powdered sugar before serving.
KUGELHOPF
Categories Bread Dessert Bake Raisin Almond Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 dessert or snack servings
Number Of Ingredients 13
Steps:
- Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
- Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
- Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
- Preheat oven to 400°F.
- Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.
MARBLED GUGELHUPF
An Austrian cake, similar to an American Bundt cake.
Provided by Mikekey *
Categories Cakes
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350F. Coat an 8 cup gugelhupf pan with nonstick cooking spray. (or use bundt pan)
- 2. Beat egg whites in a medium bowl until soft peaks form. Set aside.
- 3. In a larger bowl, with electric mixer, beat the sugar, butter, vanilla and egg yolks until smooth a creamy.
- 4. Sift flour, baking powder and salt together and add half to egg yolk mixture, along with half the milk. Mix until combined and add remaining flour and milk, mixing again.
- 5. Fold in egg whites until combined.
- 6. Spoon half the batter into prepared pan. Mix cocoa and 2 tbls. milk until smooth. Add to remaining batter and mix until blended.
- 7. Spoon into pan and using a knife, swirl white and chocolate batter together until marbeled.
- 8. Bake 50-60 minutes, or until a wooden skewer inserted in center comes out clean. Remove from oven and turn pan onto wire rack to cool. Cake should release.
- 9. Dust with powdered sugar to serve.
AUSTRIAN GUGELHUPF
This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of www.astray.com by Léon Brocard.
Provided by Creation In Hope
Categories Dessert
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place warm milk in a medium mixing bowl. Sprinkle yeast over milk.
- Add 1/2 cup flour.
- Beat with a large spoon about 1 minute.
- Cover and let rise in a warm place until almost double (40 minutes).
- In a large mixing bowl beat butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after adding each.
- Stir in yeast mixture, raisins, currants, orange peel and salt.
- Gradually stir in the remaining 3-1/2 cups flour.
- Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan.
- Arange whole almonds in a design in the bottom of the pan.
- Carefully spoon batter over almonds.
- Cover and let rise in a warm place until almost double (about 1 hour).
- Bake in a 350 degree oven about 40 minutes.
- If necessary cover top with foil the last 15 minutes of baking time to prevent over browning.
- Remove from pan.
- Cool on wire rack.
- Before serving, sift powdered sugar over cake.
Nutrition Facts : Calories 811.1, Fat 38.8, SaturatedFat 21.3, Cholesterol 225.2, Sodium 475.4, Carbohydrate 101.5, Fiber 4.5, Sugar 31.4, Protein 16.8
AUSTRIAN GUGELHUPF (YEAST-RISEN COFFEE CAKE)
Make and share this Austrian Gugelhupf (Yeast-Risen Coffee Cake) recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Thickly butter a 6-8 cup gugelhupf pan (or other decorative tube pan).
- Make the sponge: warm the milk over low heat in a small saucepan until it is just lukewarm, about 100°.
- Transfer milk to a small bowl; whisk in yeast.
- Stir in the flour and cover the bowl with plastic wrap; let the sponge rise until very puffy, about 20 minutes.
- Meanwhile, stir together the raisins and rum; let raisins soak in rum while you prepare the dough.
- Make the dough: use an electric stand mixer with paddle attachment-beat the butter with the sugar and salt on medium speed until soft and light, about 2-3 minutes.
- Beat in the lemon zest and vanilla.
- Beat in the egg yolks, one at a time, beating smooth after each addition.
- Stop mixer and scrape the sponge into the bowl; beat on lowest speed until incorporated, about 1 minute.
- Drain raisins well, reserving the rum; beat the rum into the dough, then beat in the flour.
- Beat the dough for 2 minutes on lowest speed, then stop the mixer and let dough rest for 10 minutes.
- Beat the dough on medium speed until it is smooth and elastic, about 2 additional minutes.
- Decrease speed to lowest and beat in the raisins and the chopped almonds.
- Scrape the dough into a buttered bowl and turn it over so that the top is buttered.
- Cover bowl with plastic wrap and let dough rise until it just begins to puff, about 20 minutes.
- Prepare mold: scatter the sliced almonds all over the buttered inside of the mold, rotating the mold to cover the buttered surface evenly with almonds.
- Invert to mold to remove any of the almonds that have not stuck to the butter.
- Using a large rubber spatula , carefully scrape the dough into prepared mold-try to avoid disturbing the sliced almonds.
- Cover the mold with a towel or piece of buttered plastic wrap and let the dough rise until it is doubled (if using a 6-cup mold, the risen dough should reach the top of the mold; if you are using an 8-cup mold, the risen dough should reach about ½ inch short of the top).
- About 15 minutes before the gugelhupf is risen, set a rack in the middle of the oven and preheat to 375°.
- Bake the gugelhupf until it is well risen and deep golden, about 40-45 minutes; pick should come out clean.
- Cool gugelhupf in pan on a rack for 10 minutes, then invert it onto the rack, remove the mold and cool completely.
- Serve: use a sharp serrated knife to cut into slices; storage: keep wrapped in plastic.
Nutrition Facts : Calories 219.8, Fat 10.7, SaturatedFat 4.5, Cholesterol 51.6, Sodium 107.5, Carbohydrate 26.2, Fiber 1.7, Sugar 7.2, Protein 5
GUGELHUPF / KUGLOF / KUGELHOPF - GERMAN/HUNGARIAN COFFEE CAKE
However you spell it, it's a rolled coffee cake made from a raised dough that has a walnut/chocolate swirl inside. This recipe was given to me by both my Aunt (in-law) and Mother-in-law. The family always enjoy it during every holiday/family gathering and since I've been successful at making it, that job seems to have been past on to me- The tradition shall continue. Yay!
Provided by Pajene
Categories Breakfast
Time P2DT1h15m
Yield 12-16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside.
- In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes).
- Separate 4 eggs - beat yolks and refrigerate whites, to save for filling.
- Add yolks to the yeast mixture.
- In large bowl place flour/butter crumbles and pour eggs/yeast over top.
- Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out.
- Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours).
- Now work on your filling:.
- Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded.
- Transfer to a bowl and let sit inside refrigerator until dough is ready.
- When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.).
- Remove dough from bowl and roll out into a large rectangle.
- Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form.
- Fold in the grounded nut mixture.
- Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.).
- Seal the finishing edge with a bit of water.
- Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.).
- Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan.
- Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top.
- Allow it cool, then turn out carefully.
- Serve plain or sprinkle with powdered sugar.
- Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave.
- Enjoy!
Nutrition Facts : Calories 355.5, Fat 26.2, SaturatedFat 13.7, Cholesterol 95.2, Sodium 28.4, Carbohydrate 25.9, Fiber 1.3, Sugar 8.7, Protein 5.7
JAN'S AUSTRIAN GUGELHUPF
Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. It can either be a bread or cake. The recipe I got this from was for a bread but we found it to be too dry so I started using a cake mix. We have it every Christmas. My Mom even gave me a Gugelhupf cake pan.
Provided by greksgirl
Categories Dessert
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak the raisins in the rum; let stand till plump. Using the butter coat the inside of a Gugelhupf pan or a tube cake pan and sprinkle with the finely ground Almonds OR spray with the cooking spray then sprinkle with the almonds (I find this works best for releasing the finished cake); place a whole almond in each large section of the pan.
- Prepare the cake mix according to package directions but leave out 1 teaspoons of water and replace it with the Almond Extract. Drain and pat dry the raisins and sprinkle with a small amount of flour. Add the raisins. lemon zest and chopped almonds to the batter and gently fold inches Pour the batter in the prepared pan and bake according to package directions. Cool on a wire rack. Sprinkle the cooled cake with powdered sugar and serve.
Nutrition Facts : Calories 526.2, Fat 27.1, SaturatedFat 4.3, Cholesterol 73.6, Sodium 471.4, Carbohydrate 60.4, Fiber 2.5, Sugar 41.2, Protein 8.7
GUGELHUPF
Make our version of the traditional central European cake, gugelhupf. We soak the sultanas in tea to give the sponge lovely flavour and texture
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the sultanas and teabags in a heatproof bowl and cover with boiling water from the kettle. Leave to steep for 5 mins, then remove and discard the teabags. Leave the sultanas to continue soaking while you prepare the cake mixture. The sultanas can be soaked ahead of time; steep with the tea as above, then leave to soak, covered, overnight.
- Beat the butter and sugar together in a large bowl for 3 mins, or until smooth and pale. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl until combined. Add the flour, baking powder, almonds and lemon zest, and mix briefly to combine. Fold in the milk to loosen. Drain the rehydrated sultanas, discard the tea, then fold the sultanas into the mixture.
- Generously butter a 25cm, 2-litre bundt tin. Pour in the mixture and level with a spatula. Bake in the centre of the oven for 35-40 mins, or until golden brown and a skewer inserted into the middle comes out clean. Invert the tin onto a serving plate, leave to cool for 5 mins, then lift off the tin. Leave to cool completely, and dust lightly with icing sugar. Will keep for up to three days in an airtight tin.
Nutrition Facts : Calories 436 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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