Regina`s Gugelhupf
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 125 g butter, soft
- 4 egg (s)
- 21 g yeast, fresh
- 1 teaspoon salt
- 125 g suar
- 5 drops flavor (lemon flavor) or 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 250 ml milk, lukewarm
- 100 g raisins
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the lukewarm milk together with 1 teaspoon of sugar and let it rest for 30 minutes.
- In the meantime, beat the eggs with the remaining sugar and salt in about 3 minutes until light and creamy. Add the butter and continue beating on the highest level. Add lemon zest or flavor and lemon juice and continue to beat briefly. Now add the yeast milk and mix briefly on the lowest setting. Finally, sift the flour over it and only beat it on the lowest setting until everything has combined well. If you like, you can now carefully fold in the raisins. But if you don`t like raisins, you can leave them out. Pour the dough into a large Gugelhupf pan and cover and let rise in a warm place for a good 1 hour, it should have increased its volume significantly.
- After walking, carefully place the Gugelhupf on the middle rail in the oven (it is best to place the Gugelhupf on the baking sheet before you start to walk). Now bake in the preheated oven at 180 ° C top / bottom heat or 165 ° C fan oven for a good 45 minutes. Since every stove heats differently, a chopstick test should be made. If no more dough sticks to it, the Gugelhupf is ready.
- Carefully remove the finished Gugelhupf and let it rest in the tin for 10 minutes before turning it out.
- The Gugelhupf tastes slightly refreshing thanks to the lemon and is very fine and not dry.
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