John Myers
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Briosche Gugelhupf – Easter Greeting to My Cooking Friends
The perfect briosche gugelhupf – easter greeting to my cooking friends recipe with a picture and simple step-by-step instructions.
anything else
- 120 g Butter
- 90 ml Milk
- 100 g Fine baking sugar
- 1 pinch Salt
- 4 whole Eggs
- 4 Egg yolk
- 500 g Flour handy
- 500 g For the shape
preparation
- Butter a large Guglhupfform (22 cm) and dust with flour – melt the butter in the moderately warm milk in the lukewarm oven – crumble the yeast and “feed” it with a tablespoon of sugar – then stir well until the yeast becomes liquid
Prepare the yeast dough
- First mix the melted butter / milk mixture to the liquid yeast and mix – then add sifted sugar, a pinch of salt, eggs and yolks – mix well again – finally add the flour and stir the mixture again vigorously until a smooth dough is formed – Fill this into the prepared Gugelhupf pan and place covered in a warm place until the dough has risen nicely (takes about 25 to 40 minutes, depending on the temperature)
to bake
- Bake in a preheated oven at 150 degrees hot air for about 30 minutes – take out the Gugelhupf and fall onto a grid, let it cool down and then enjoy – mhhhhh
TIP for leftover egg whites
- Unused egg whites can be frozen and, if necessary, baked into a delicious snow cake – recipe under: Chocolate – Snow cake
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