John Myers
Ingredients for 1 servings:
- 500 g flour
- 100 g sugar
- 100 g butter
- 2 vanilla sugar
- 1 pinch of salt
- 100 g raisins
- 200 ml milk
- 1 cube of yeast, fresh
- some almonds, sliced and powdered sugar for decoration
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
Yeast-based Bundt cake
Dissolve the yeast in slightly warmed milk. Knead with all the other ingredients to form a smooth yeast dough. Finally, briefly knead in the washed raisins. If you like, add a few flaked almonds to the bottom of the greased tin for decoration and then pour in the batter. I used a silicone mold and greased it very lightly anyway. Let the Gugelhupf rise in a warm place until it has increased in size considerably. It was quite warm in my kitchen, so it took about 45 minutes. Then bake the cake at 175 degrees Celsius (350 degrees Fahrenheit) for 30 minutes, leave in the switched-off oven for about 10 minutes, and then let it cool in the tin for another 5 minutes. After that, it was easy to turn out. Decorate with a touch of powdered sugar, if desired. If you like, you can also knead a few apple pieces, pitted cherries, or walnuts into the dough instead of the raisins. However, then it is no longer an original Alsatian Gugelhupf.
Facebook Comments