Elsass-style Gugelhupf
A classic roll cake made with fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- butter (for the pan)
- Semmelbrösel (breadcrumbs for the pan)
- 75 g raisins
- 75 ml rum (or non-alcoholic rum)
- 500 g flour
- 0.5 cube yeast (21 g)
- 250 ml milk
- 2 Eggs
- 50 g butter
- 150 g sugar
Instructions
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1.
Preheat the oven to 180°C fan-forced. Butter the pan and line it with a little breadcrumbs. Soak the raisins in rum. Sift the flour into a bowl and create a well in the center. Mix the yeast with 2 tbsp lukewarm milk and dissolve it there.
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2.
Pour the mixture into the flour well, stir in a bit of flour to form a pre-ferment, cover and let rise for about 30 minutes. Add the eggs, butter, remaining lukewarm milk, sugar and raisins to the pre-ferment and knead into a medium firm dough. Transfer to a loaf pan, let rise for about 15 minutes, then bake in the preheated oven for approximately 50 minutes (test with a skewer).
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3.
Let cool briefly, lift out of the pan and press almonds onto the still warm crust. Dust the cake with powdered sugar and serve cut into pieces.
