Alsatian Gugelhupf À La Madame Boch
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 100 g suar
- 100 g butter
- 2 vanilla sugar
- 1 pinch (s) salt
- 100 g raisins
- 200 ml milk
- 1 cube yeast, fresh
- some almond (s), sliced and powdered sugar for decoration
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in slightly warmed milk. Knead with all the other ingredients to form a smooth yeast dough. Finally knead in the washed raisins briefly. If you like, put a few shaved almond shavings directly below into the greased dish for decoration and fill in the dough. I took a silicone mold and still greased it very lightly.
- Let the Gugelhupf rise in a warm place until it has enlarged significantly. It was pretty warm in my kitchen so it took about 45 minutes.
- Then bake the cake at 175 degrees fan-assisted air for 30 minutes, leave it in the switched-off oven for another 10 minutes and then let it cool in the tin for another 5 minutes. After that he let himself fall just fine.
- If desired, decorate with a touch of powdered sugar.
- If desired, a few pieces of apple, pitted cherries or walnuts can be kneaded into the dough instead of the raisins. But then it is no longer an original Alsatian Gugelhupf.
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