Fine Guglhupf
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 160 g butter
- 100 g suar
- 4 egg yolks
- 2 egg whites
- 1 pinch (s) salt
- 400 g flour
- 30 g yeast, fresh
- 0.25 liter ¼ milk
- 100 g raisins
- 30 g almond (s), round
Print Recipe
Pin Recipe Instructions
- Beat the butter until foamy and mix with the sugar, egg yolk, flour, salt, milk and crumbled yeast to form a soft dough until it comes off the mixing spoon. Prepare the yeast dough with a dough hook.
- Beat the egg whites until stiff and fold in the raisins, add to the batter. Then pour the dough into a buttered and floured bundt cake pan and place in a moderately warm place to rise until the volume has doubled.
- Bake for 60 minutes at approx. 170 ° C, turn out onto a sieve, allow to cool and sprinkle with powdered sugar.
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