Gugelhupf Cake Recipes

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.

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.

Steps:

• Cover the raisins and candied peel (if using) with orange juice or rum. Let sit overnight, or warm for about a minute in the microwave and let cool to room temperature. Set aside.
• Dissolve yeast in lukewarm milk with about 1 teaspoon of sugar and proof for about 15 minutes, or until bubbles form.
• Mix butter and sugar until creamy. Add eggs, one at a time. It's best if all ingredients are room temperature.
• Add vanilla, salt and lemon zest, then beat in flour and proofed yeast mixture and beat until a sticky batter forms. Add more milk or cream, if necessary, to thin the mixture and allow it to drop from the spoon.
• Drain raisins and lemon peel and fold them together with the almonds into the batter.
• Butter a bundt form, a Gugelhupf mold or a ring pan with a 9 or 10 cup capacity and sprinkle the inside with breadcrumbs.
• Spread the batter into the prepared Bundt pan or Gugelhupf form. Let it rise in a warm spot until almost doubled. Because my ingredients and house were at 60°F, this took over an hour.
• Bake in a pre heated oven (350°F) for 40 - 50 minutes.
• Let cool for about 10 minutes, then turn the cake out onto a rack to cool completely. Sprinkle powdered sugar over the top or cover in chocolate couverture (or chocolate glaze).
• Note:Sometimes, a Gugelhupf is served as a birthday cake with a bouquet of flowers placed in the middle. Traditionally, the "Geburtstagskind" (birthday child, irrespective of age) is responsible for entertaining any well-wishers who drop by, and this is a perfect cake for that: a festive form which requires no refrigeration and has enough fat that it will not dry out during a long day on the side board.

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.

Steps:

• Dissolve the yeast with the sugar in the warm water and let it proof.
• Sift the flour, putting 2 cups in each of two bowls.
• Set one bowl aside.
• Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
• Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
• In alternate batches, add the remaining 2 cups flour and the yeast mixture.
• Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
• Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
• Punch the dough down.
• Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
• Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
• Let rise again until doubled in bulk, about 1 hour.
• Bake in a preheated oven at 475 degrees F.
• for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
• Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.

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!

Steps:

• In a small bowl, dissolve yeast in warm milk. Place the flour, sugar, butter, orange zest and salt in a food processor; cover and process until blended. Add egg yolks; cover and process just until moistened. While processing, gradually add milk mixture in a steady stream. Stir in the apricots, cranberries and almonds., Transfer to a greased 9-in. decorative tube pan. Cover and let rise until doubled, about 1 hour. Bake at 375° for 30-35 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.,

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.

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.