Alsatian Yeast Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 3 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 packet ½ fresh yeast
- 100 ml milk, lukewarm
- 400 g flour
- 50 grams sugar
- 1 teaspoon salt
- 2 egg (s), whisked
- 75 g butter, soft
- 60 g raisins, (pre-soaked in cherry, if you like)
- Butter, soft, for the baking pan
- 12 almond (s), for laying out the Gugelhupf baking pan
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- The fine yeast pastries are really delicious and a very simple recipe with just a few ingredients. For a good result it is important that all ingredients are at room temperature and that the yeast dough has enough time to rise. This makes the yeast bundt cake nice and airy and tastes just fantastic.
- Crumble the yeast in a bowl and mix with 2 tablespoons of milk and 2 tablespoons of flour to make a pre-dough. Cover the pre-dough and let rise for about 30 - 60 minutes. Put the rest of the flour in a bowl and make a well in the middle, sprinkle salt and sugar around it. Put the starter dough, eggs, remaining milk and butter in the well. Knead with the dough hook of the mixer for approx. 10 minutes to form an elastic dough. Cover the bowl and let the dough rise for about 30 minutes.
- Lightly dust the work surface. Transfer the dough from the bowl to the work surface and knead with the raisins for another 5 minutes. Shape the yeast dough into a ball and press a hole in the middle. Grease the bundt cake pan with soft butter. Place the almonds in the grooves of the baking pan and then place the dough in the pan. Cover and let rise to double size for about 60 minutes.
- Preheat the oven to 170 degrees top and bottom heat. Bake the Gugelhupf on the middle rack for about 45 minutes. Turn the Gugelhupf out of the tin and dust with powdered sugar.
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