Yeast Dough That Always Works, Here As Pipe Noodles or Fruit Guglhupf

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	1 hr 50 mins
Course	Baking
Cuisine	European
Servings (Default: 2)

Ingredients

For the glaze:

200 g butter
100 g suar
4 tablespoons milk

For the filling: (Guglhupf)

100 g lemon peel
100 g orane peel
100 g raisins
1 tablespoon amaretto

Yeast Dough That Always Works, Here As Pipe Noodles or Fruit Guglhupf

Instructions

Put the flour, sugar and salt in a bowl, crumble the yeast into fine crumbs, add the eggs, margarine and lukewarm milk.
Now everything is worked with the spirals of the hand mixer for about 10 minutes until a smooth dough is formed. Now cover the dough in a warm place for at least 45 minutes. After rising, divide the dough into 2 parts.
Process part 1 into tube noodles:
Form 24 balls of roughly the same size. Melt about 100 g butter or margarine in a small bowl, bathe the noodles in it and layer in a saucepan. Preheat the oven to 150 ° C with convection or 180 ° C without convection and bake the tube noodles for 20 minutes.
In the meantime, melt 100 g butter and mix with 100 g sugar and 4 tablespoons milk.
After the first 10 minutes, bake half of the butter and sugar mixture evenly on the pasta with a spoon or cake brush and bake for another 10 minutes.
Process part 2 into a fruit Guglhupf:
Mix the lemon peel, orange peel, raisins and amaretto. Pull the dough into a large plate, cover with the mixture and roll up from the long side to form a roulade and place in a greased ring cake pan. Bake for 10 minutes at the same heat as described above, distribute the rest of the butter-sugar mixture on the dough in the mold and bake for another 10-12 minutes.
All parts can be frozen excellently.

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