gugelhopf
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This marvelous batter bread comes from Austria. The leftovers (if there are any) are great lightly buttered then toasted.
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yield
1 loaf
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For gugelhopf
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1 Tbspactive dry yeast or 1 1/4-oz package
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1/4 cwarm water (110 degrees)
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1/2 cwarm milk (110 degrees)
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1/2 csoft butter
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12egg yolks
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1 tspsalt
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1/2 cgranulated sugar
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1/4 tspalmond extract
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2 tsplemon rind
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4 cunbleached flour
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1/2 cgolden raisins
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1/2 cslivered almonds
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1/2 cground almonds
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powdered sugar, optional
How To Make gugelhopf
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1In a large bowl, stir yeast into water to soften. Add milk, butter, yolks, salt, sugar, almond extract, lemon rind, and 1 cup flour. Beat vigorously for two minutes.
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2Gradually add the remaining flour, 1/4 cup at a time, beating well after each addition. Gugelhopf is beaten rather than kneaded. Once all of the flour has been added, beat for three minutes. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours.
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3Stir the dough down, and add the raisins and slivered almonds.
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4Heavily butter a Gugelhopf mold (a bundt or tube pan can be substituted). Sprinkle the bottom and sides of the mold with ground almonds. Spoon the dough into the mold, cover with plastic wrap, and let rise until almost doubled, about 1 hour.
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5Preheat the oven to 350 degrees.
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6Bake for 45 minutes or until the internal temperature of the bread reaches 190 degrees. Watch the bread carefully during the last 10 minutes of baking so that it does not get too brown. If it does brown too much, cover the mold with foil (with the shiny side facing away from the loaf) to prevent any more browning.
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7Immediately remove bread from the pan and cool on a rack.
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8Just before serving, sprinkle loaf liberally with powdered sugar.
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9Makes 1 large loaf
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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