Yeast Gugelhupf with Fine Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 cube yeast, fresh
- 250 ml buttermilk
- 2 egg (s)
- 1 teaspoon salt
- 100 g suar
- 150 g butter
For the filling:
- 200 g biscuit (s), mixed (spone finers, butter biscuits, amarettinis )
- 60 ml orange juice
- 50 ml amaretto
- 2 tablespoon Nutella
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in a little buttermilk, add 1 teaspoon sugar and let it rise to the steam.
- Knead the flour, salt, butter, remaining sugar, eggs, buttermilk + steam into the soft yeast dough, then let rise for approx. 45 minutes.
- In the meantime, break the biscuits into small pieces for the filling, pour the juice + amaretto over them and let them steep.
- Then stir in the Nutella.
- Switch on the oven to 160 ° hot air.
- Pour half the amount of dough into a prepared baking pan (it is best to cut off pieces of dough with a spoon and place them next to each other in the pan), spread the filling over it and cover with the rest of the dough and bake for approx. 35-40 minutes.
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