Summary

Ingredients

• 1 kg flour
• 6 tablespoon sugar
• 125 g mararine
• 2 cubes yeast, fresh
• 3 egg (s)
• 2 egg yolks
• 450 g milk, lukewarm
• a bit salt

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

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Instructions

1. Put the flour, sugar and salt in a bowl, crumble the yeast into fine crumbs, add the eggs, margarine and lukewarm milk.
2. 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.
3. Process part 1 into tube noodles:
4. 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.
5. In the meantime, melt 100 g butter and mix with 100 g sugar and 4 tablespoons milk.
6. 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.
7. Process part 2 into a fruit Guglhupf:
8. 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.
9. All parts can be frozen excellently.