Yeast – Bundt Cake with Nut Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 grams flour
- 1 packet yeast (dry yeast)
- 60 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 lemon (s), the grated zest
- 250 ml milk
- 100 g butter
- 5 egg (s)
- 150 g hazelnuts, round
- 50 g raisins
- 50 grams sugar
- 1 teaspoon cinnamon
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix the flour, yeast, sugar, salt and lemon zest well in a bowl. Melt the butter, pour in cold milk and let it cool down to hand warmth. Then use 3 eggs and the flour mixture to form a smooth, shiny, not too firm dough. Cover and let rise for about 45 minutes at room temperature.
- Mix the remaining 2 eggs with nuts, raisins, sugar and cinnamon to a creamy mass and set aside. Knead the yeast dough vigorously, roll out into a square with an edge length of 40 cm, spread the hazelnut filling on it, roll up the dough and place in a greased bundt cake pan. Cover and let rise for another 15 minutes. During this time, preheat the oven to 175 degrees (convection).
- Bake the Gugelhupf for about 40 minutes until golden.
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