John Myers
Tonka Gugelhüpfer
The perfect tonka gugelhüpfer recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 170 g Room temperature butter
- 120 g Sugar
- 1 tbsp Self-Made. vanilla sugar
- 0,5 Tonka bean, grated
- 170 g Flour
- 0,5 tsp Baking powder
- 1 pinch Salt
- 50 g Black currant jelly
- Preheat the oven to 180 degrees and butter out a silicone mold for mini Gugelhupfe. Separate the eggs and beat the egg white with a pinch of salt until stiff.
- Beat the room-temperature butter with the sugar, the vanilla sugar and the tonka bean zest until frothy, gradually stir in the egg yolks. Mix the flour with the baking powder and then alternately fold it into the dough with the egg whites.
- Now fill the dough into the mold with a teaspoon, chopping up the mold every now and then so that air bubbles disappear. Then bake Gugelhupfe on the middle rack for about 18 minutes. Let cool a little and then remove from the mold.
- Heat the currant jelly and fill it with the Gugelhupfe, this works very well with a teaspoon and then let it set.
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