John Myers
Contents
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Ingredients
- For the dough:
- 400 g Flour
- 250 g White sugar
- 300 g Butter
- 1 pinch Salt
- 5 drops Vanilla flavor
- 6 Free range eggs
- 50 g Food starch
- 1 packet Baking powder
- 6 tbsp Milk
- 1 packet Vanilla sugar
- For the filling:
- 200 g Ground hazelnuts
- 50 g Chopped hazelnuts
- 70 g White sugar
- 1 packet Vanilla sugar
- 1 Egg
- 0,5 tsp Ground cinnamon
- 7 tbsp Water warm
- For the glaze:
- 150 g Sifted powdered sugar
- 1 tsp Ground cinnamon
- 3 tbsp Water warm
Instructions
- Beat the warm butter in a mixing bowl until frothy. Stir in the sugar, vanilla sugar and a pinch of salt. Gradually stir in the eggs. Mix the flour, baking powder and cornstarch and stir in alternately with the milk. Finally stir in the vanilla flavor.
- Now fill the dough into the prepared Gugelhupf tin. For the filling, mix the hazelnuts, sugar, vanilla sugar and cinnamon together. Add the egg and the warm water and mix everything into a dough. Pour the nut mixture onto the light-colored dough and use a fork to pull it under the light-colored dough in a spiral.
- Place the Gugelhupf in the oven preheated to 180 degrees (convection) and bake for about 60 minutes (stick sample). After the baking time, take it out of the oven, let it cool for 15 minutes, place it on a cake plate and let it cool down .
- For the icing, sieve the powdered sugar into a bowl. Add the cinnamon and stir in the warm water to a smooth glaze. Now cover the cooled Gugelhupf with the cinnamon topping.
Nutrition
Serving: 100gCalories: 393kcalCarbohydrates: 44.5gProtein: 4.5gFat: 22g
