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Pull-apart Gugelhupf

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Ingredients for 1 servings:

  • 500 g flour, smooth
  • 40 g yeast
  • 250 ml milk
  • 1 egg(s)
  • 1 egg(s), including the yolk
  • 60 g butter
  • 1 tsp powdered sugar
  • Salt
  • butter
  • Sugar
  • Cinnamon
  • Nuts, ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Make a soft yeast dough from the listed ingredients, except for the salt, and let it rise. Scoop out small dumplings with a spoon. Dip them in melted butter and roll them in a cinnamon-sugar mixture. Place them in a Bundt pan and sprinkle with nuts. Let rise again. Bake for approximately 30 to 35 minutes at 180°C (350°F). “Tear” this Bundt cake, do not cut it. It tastes best when served lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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