Gugelhopf Recipe

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Vicki Butts (lazyme)


This marvelous batter bread comes from Austria. The leftovers (if there are any) are great lightly buttered then toasted.


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1 loaf
20 Min
45 Min


  • 1 Tbsp
    active dry yeast or 1 1/4-oz package
  • 1/4 c
    warm water (110 degrees)
  • 1/2 c
    warm milk (110 degrees)
  • 1/2 c
    soft butter
  • 12
    egg yolks
  • 1 tsp
  • 1/2 c
    granulated sugar
  • 1/4 tsp
    almond extract
  • 2 tsp
    lemon rind
  • 4 c
    unbleached flour
  • 1/2 c
    golden raisins
  • 1/2 c
    slivered almonds
  • 1/2 c
    ground almonds
  • ·
    powdered sugar, optional

How to Make Gugelhopf


  1. In 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.
  2. Gradually 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.
  3. Stir the dough down, and add the raisins and slivered almonds.
  4. Heavily 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.
  5. Preheat the oven to 350 degrees.
  6. Bake 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.
  7. Immediately remove bread from the pan and cool on a rack.
  8. Just before serving, sprinkle loaf liberally with powdered sugar.
  9. Makes 1 large loaf

Printable Recipe Card

About Gugelhopf

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: German

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