Gugelhupf

Introduction to Gugelhupf

Gugelhupf is a traditional cake often associated with the Alsace region and Germany. It is a classic treat served during special occasions and festive gatherings. The cake's distinctive ring shape and light, airy texture make it a dessert that is both visually appealing and delicious.

Historically, Gugelhupf has its roots in Central Europe, dating back to the Roman era when people started baking this cake with a yeasted dough. Over time, the recipe evolved, incorporating different ingredients as the dish became popular across various cultures. This cake is known by various names like Bundkuchen in Germany and Kouglof in France, showcasing its widespread popularity.

Ingredients for Gugelhupf

To make a traditional Gugelhupf, you will need the following ingredients:

• Flour - 500g
• Milk - 250ml, lukewarm
• Yeast - 20g fresh or 7g dry
• Sugar - 100g
• Butter - 100g, softened
• Eggs - 3, at room temperature
• Raisins - 150g, soaked in rum
• Almonds - 50g, sliced
• Salt - 1/2 teaspoon
• Lemon zest - from 1 lemon
• Powdered sugar - for dusting

Preparation

Step 1: Activate the Yeast

In a small bowl, dissolve the yeast in lukewarm milk. Add a teaspoon of sugar to help activate the yeast, and let it sit for about 10-15 minutes, or until it becomes frothy.

Step 2: Prepare the Dough

In a large mixing bowl, combine the activated yeast mixture with the remaining sugar, flour, butter, eggs, salt, and lemon zest. Mix until a smooth dough forms. You may need to use your hands to knead the dough for about 10 minutes until it is elastic and no longer sticky.

Step 3: Add Raisins and Almonds

Drain the soaked raisins and gently fold them into the dough along with the sliced almonds. Ensure that the raisins and almonds are evenly distributed throughout the dough.

Cooking Process

Step 4: First Rise

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until the dough has doubled in size.

Step 5: Shape and Second Rise

Preheat your oven to 180°C (350°F). Grease a Gugelhupf mold or Bundt pan with butter. Punch the dough down and transfer it to the prepared mold, smoothing it out evenly. Cover again and let it rise for another 30 minutes.

Step 6: Bake

Bake the Gugelhupf in the preheated oven for 45-50 minutes or until the cake is golden brown and sounds hollow when tapped. You can also check doneness with a skewer; if it comes out clean, the cake is ready.

Step 7: Cool and Dust

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving.

Enjoying Gugelhupf

Gugelhupf is best enjoyed with a cup of coffee or tea, making it perfect for breakfast or an afternoon treat. Its gentle sweetness and the aroma of the lemon zest complement the rich flavor of raisins and almonds, offering a delightful blend of textures and tastes.

This cake is not only a delicious treat but also a piece of history that connects us to culinary traditions of the past. Share it with friends and family, and take a moment to savor each bite of this timeless classic.

Helpful Tips

If you're new to baking with yeast, consider using a cooking timer to track your rise times accurately. This will ensure your Gugelhupf achieves the perfect texture.