John Myers
Baking: Plum Gugelhupf with Marzipan
The perfect baking: plum gugelhupf with marzipan recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 250 ml Milk
- 80 g Butter
- 1 pinch Salt
- 1 dice Yeast, fresh
- 80 g Sugar
- 1 piece Egg stolen from Marianne’s nest
- 100 g Marzipan paste
- 3 tablespoon Powidl from my KB http://www./rezept/473651/Powidl.html
- 600 g Plums without a core
- 600 g Ground cinnamon
- Heat the milk with butter in a bowl, weigh in the sugar and dissolve the yeast in it.
- Add the coarsely grated marzipan mixture, egg, salt and flour and make a smooth yeast dough. Cover and let rise in a warm place until the volume has about doubled.
- In the meantime, core the plums and cut into small pieces.
- Now roll out the dough on a floured surface and brush with the Powidl.
- Spread the plum pieces on top, sprinkle with a little cinnamon and roll up from the long side.
- Place this roulade in a greased and crumbled Gugelhupf pan and bake at approx. 190 degrees lower / upper heat for about 50 minutes. (Stick sample).
- Take it out of the mold and let it cool down. Sprinkle with powdered sugar and enjoy with a little cream.
- P.S. I deliberately did NOT put any sugar on the fruits, otherwise the whole thing would be too moist and fall apart. The yeast dough is sweet enough in my opinion.
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