John Myers
Steam Noodle Gugelhopf
The perfect steam noodle gugelhopf recipe with a picture and simple step-by-step instructions.
for the cast
- 350 g Flour for braid
- 0,75 tl Salt
- 20 g Yeast fresh
- 40 g Liquid butter
- 5 tbsp Apricot jam
- 1,5 dl Full cream
- 25 g Liquid butter
- 40 g Sugar
- 1 packet Vanilla sugar
- the Gugelhopf form holds 2 liters
- Mix flour, salt, ground vanilla, salt and sugar with the yeast in a bowl. Then butter; Add milk and egg.
- Mix everything into a smooth dough and cover and let rise twice as much for about 2 hours.
- Now divide the dough into 25-30 equal parts. Roll it out flat and fill it with a 1/2 teaspoon of apricot jam, fold it up and shape it into a ball.
- Place all balls in a Gugelhopf form (rub with butter and dust with flour)
- Let rise again with a warm cloth for about 30 minutes.
- In the meantime, preheat the oven to 200 degrees with bottom and top heat
- In the meantime, whip the cream, melted butter, sugar and vanilla sugar well
- then pour the glaze over it
- My recommendation is a baking tray under the Gugelhopf pan. Because the cake starts to drool just before the end of the baking time and that otherwise gives a lot to clean
- Then put the form in the oven and bake for about 25 minutes
- Let the cake cool halfway in the tin. Then take them out of the mold and place them on a cake plate
- I served this lukewarm with lukewarm vanilla sauce 😉
- You can still eat the cake the other day, only the taste is slightly different.
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