Viennese Coffee House – Gugelhupf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g butter
- 120 g powdered suar
- 5 egg yolks
- 1 pinch (s) salt
- 45 g cornstarch, (Maizena)
- 1 packet vanilla sugar
- 2 tablespoon rum
- 0.5 ½ lemon (s), organic, grated zest
- 220 g flour
- 2 teaspoons baking powder, (also tartar baking powder)
- 125 ml milk or cream (cream), or mix in equal parts (together! )
- 5 egg whites
- 100 g suar
- 60 g raisins, (soaked in rum overniht)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 degrees.
- For the drive stir room-warm butter, icing sugar, cornstarch, vanilla sugar, salt, lemon zest and rum until fluffy. Gradually stir in the egg yolks. Mix the flour and baking powder and sieve - then stir half of it with the milk / cream mixture to produce an output. Dry the raisins with a paper towel and turn in flour.
- Beat the snow with granulated sugar and fold into the dough alternately with the rest of the flour. Slightly mix in the raisins.
- Put the mixture in a greased and floured Gugelhupf tin, bake in the oven at 170 ° for about 50 - 60 minutes, turn out - let cool down a little and sprinkle with icing sugar.
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