Traditional Gugelhupf (Kugelhopf)
The wonderfully fragrant and flavorful yeasted cake that has been enjoyed for centuries throughout Germany, France, Austria and Switzerland!
Equipment
Ingredients
- 1 cup heavy cream , heated to lukewarm temperature (traditionally heavy cream is used for the richest results but you can substitute whole milk if preferred)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup unsalted quality butter , room temperature, cut into pieces
- 1/3 cup lard (traditionally used and recommended for the best texture but can substitute butter if preferred)
- How to Render Lard
- 5 large egg yolks , room temperature
- 1 1/2 teaspoons quality pure vanilla extract
- zest of one lemon
- 3/4 cup combination of raisins and golden raisins
- 1 tablespoon rum
- 1/3 cup slivered or sliced almonds
- 12 whole blanched almonds (to blanch/remove the skins, place the almonds in boiling water, let sit for one minute, drain, and squeeze the almonds between your fingers to slip the skins off)
Instructions
- Butter a 8.5 inch Kugelhopf pan (8 to 9 cup capacity).Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight. Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined. Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.
- Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. In the meantime, preheat the oven to 350 F.Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.Serve immediately. Best eaten the same day. To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)
Nutrition
Calories: 665kcalCarbohydrates: 76gProtein: 13gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 203mgSodium: 304mgPotassium: 324mgFiber: 5gSugar: 13gVitamin A: 1148IUVitamin C: 1mgCalcium: 82mgIron: 4mg
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