John Myers
Alsatian Ring Cake
The perfect alsatian ring cake recipe with a picture and simple step-by-step instructions.
- 17 Whole, peeled almonds
- 25 g Yeast
- 250 ml Milk
- 200 g Liquid butter
- 100 g Sugar
- 0,5 teaspoon Salt
- 500 g Flour
- 2 Eggs
- 150 g (Rum-) Rosinen
- Powdered sugar
- Grease a ring cake tin and place whole almonds on the bottom in the grooves – for me it was 17 pieces –
- Heat the milk lukewarm, pour 125 ml into a container, crumble in the yeast, add a little sugar and stir well, cover and let rise a little.
- Mix the remaining milk with the butter, sugar, salt and the eggs vigorously
- Sift the flour into a work bowl and pour in the egg mixture. Pour the risen yeast milk into the bowl and knead with the kneading hook of the hand mixer or with the food processor for at least 6 minutes to form a smooth yeast dough. Cover the bowl and let the cake rise twice as much.
- Place the risen yeast dough on the work surface, place raisins (pickled or normal) on top and knead again. Place the dough in the greased pan, cover and let rise … the dough can reach the edge or even a little bit above.
- Set the oven to 170 ° C and bake the Guglhupf for 50-60 minutes … depending on the oven. Chopstick sample !!!!
- Take the finished Guglhupf out of the oven and let it rest in the tin for 10 minutes.
- After the resting time, place the cake on a cake wire and let it cool down completely.
- Before serving, dust the Gugl with powdered sugar and place on a cake plate ……. goes well with coffee as well as a glass of wine
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