KUGELHOPF
This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be served topped with fruit, and makes delicious toast indeed. I seached for this recipe for many years and finally found a Canadian Chef on the internet who was kind enough to give me this one... I get excited over this recipe because I am now 67 yrs old and I can remember my German Grandmother sitting at the kitchen table when I was 5 years old, beating this dough with a wooden spoon...what a wonderful memory and taste !!!
Provided by grannymars
Categories Yeast Breads
Time 3h55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the yeast with the sugar in the warm water and let it proof.
- Sift the flour, putting 2 cups in each of two bowls.
- Set one bowl aside.
- Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
- Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
- In alternate batches, add the remaining 2 cups flour and the yeast mixture.
- Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
- Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
- Punch the dough down.
- Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
- Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
- Let rise again until doubled in bulk, about 1 hour.
- Bake in a preheated oven at 475 degrees F.
- for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
- Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.
Nutrition Facts : Calories 495.5, Fat 18.6, SaturatedFat 8.8, Cholesterol 170, Sodium 1030.1, Carbohydrate 69.5, Fiber 3, Sugar 18.6, Protein 13.2
GUGELHOPF
This is a Swiss family recipe I received from my aunt. It is a well balanced dessert. It is a traditional European dessert bread that can be served during a meal or as a light dessert. It is known for its understated sweetness and characteristic ring shape. Traditionaly this is baked in a mold known as a gugelhopf (or kugelhopf) pan. Bundt pans, with their round form, deep fluted sides and central funnel will substitute fine.
Provided by Chef SwissMiss
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soften butter, add sugar and eggs, stir till creamy.
- Sift flour, baking powder and salt.
- Fold dry ingredients into creamy mixture.
- Blend in almonds, raisins, lemon.
- Add needed milk.
- Pour into greased cake form/angel food cake pan.
- Bake at 350 F for 30 to 40 minutes.
- Remove from oven and cool.
- If you wish to add a glaze use recipe below.
- To create a glaze, combine 3 cups of powdered sugar, ¾ cup of milk, ½ teaspoon vanilla extract, and the zest (grated skin) of 1 orange in a large bowl.
- Drizzle glaze on top of Gugelhopf and enjoy!
Nutrition Facts : Calories 288.1, Fat 12.1, SaturatedFat 4.6, Cholesterol 69.2, Sodium 283.6, Carbohydrate 40.3, Fiber 2, Sugar 18.6, Protein 6.5
GUGELHUPF
Gugelhupf is a classic German and Austrian cake that is baked in a gugelhupf pan, which is similar to a Bundt® pan, just a bit higher. Germans like their cakes on the dry side because they are traditionally eaten in the afternoon with a cup of coffee or tea ("Kaffee und Kuchen").
Provided by Lena
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
- Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
- Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 418 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 23.4 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.9 g, Sodium 42.3 mg, Sugar 29.5 g
GUGELHUPF
Provided by Food Network
Categories dessert
Time 1h26m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- To prepare the dough: in a bowl, combine milk, sugar, and yeast. Stir and allow to proof.
- In a mixing bowl, combine flour and salt. Using the paddle attachment, over low speed, slowly add the yeast mixture. Add the eggs, 1 at a time, and lastly, the butter, a piece at a time.
- Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes. Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes.
- Generously butter a gugelhupf mold. Sprinkle with sugar. Reserve.
- Preheat the oven to 350 degrees F.
- Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long. Spread the butter throughout the surface. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Lastly, sprinkle the chopped nuts and macerated raisins. Roll the dough into a log and place inside the prepared mold.
- Bake for 50 to 60 minutes or until top is well browned. Leave it to cool in the mold for 10 minutes, then unmold it on a wire rack. Sprinkle generously with sifted powdered sugar before serving.
GUGELHOPF
You'll bring a taste of the Old World to your holiday table when you serve this time-honored German pastry. It's sure to please everyone...even those who don't care for fruitcake. If you like, substitute dried cherries or raisins for the other dried fruits.-Karen Deaver, Babylon Village, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm milk. Place the flour, sugar, butter, orange zest and salt in a food processor; cover and process until blended. Add egg yolks; cover and process just until moistened. While processing, gradually add milk mixture in a steady stream. Stir in the apricots, cranberries and almonds., Transfer to a greased 9-in. decorative tube pan. Cover and let rise until doubled, about 1 hour. Bake at 375° for 30-35 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.,
Nutrition Facts : Calories 324 calories, Fat 12g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 91mg sodium, Carbohydrate 48g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.
GUGELHUPF
Make our version of the traditional central European cake, gugelhupf. We soak the sultanas in tea to give the sponge lovely flavour and texture
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the sultanas and teabags in a heatproof bowl and cover with boiling water from the kettle. Leave to steep for 5 mins, then remove and discard the teabags. Leave the sultanas to continue soaking while you prepare the cake mixture. The sultanas can be soaked ahead of time; steep with the tea as above, then leave to soak, covered, overnight.
- Beat the butter and sugar together in a large bowl for 3 mins, or until smooth and pale. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl until combined. Add the flour, baking powder, almonds and lemon zest, and mix briefly to combine. Fold in the milk to loosen. Drain the rehydrated sultanas, discard the tea, then fold the sultanas into the mixture.
- Generously butter a 25cm, 2-litre bundt tin. Pour in the mixture and level with a spatula. Bake in the centre of the oven for 35-40 mins, or until golden brown and a skewer inserted into the middle comes out clean. Invert the tin onto a serving plate, leave to cool for 5 mins, then lift off the tin. Leave to cool completely, and dust lightly with icing sugar. Will keep for up to three days in an airtight tin.
Nutrition Facts : Calories 436 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
KUGELHOPF
Just bought this lovely new bundt pan and this recipe was on the box. I searche on here for others and there are a couple but differant than this one - for one thing it only takes 2 eggs, not 6. I'm truly guessing at the serving size as it's not listed. When I made it I did add a teaspoon of vanilla extract and a teaspoon of almond as I was leaving out the raisins (can't stand them myself) and it was wonderful, light and only slightly sweet. Next time I'm going to make a vanilla glaze drizzle over it and top with almonds for a prettier presentation.
Provided by Bonnie G 2
Categories Dessert
Time 50m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, stir together yeast and warm water; let stand 5-10 minutes, until foamy.
- In small saucepan, combine milk, butter and sugar.
- Heat over medium heat, stirring often, until butter melts and sugar dissolves.
- In large mixing bowl, combine four and salt.
- Stir in yeast mixture.
- Gradually add milk mixture, blending at low speed.
- Increase speed to medium and add eggs, one at a time.
- Stir in raisins and orange peel.
- Generously grease pan. (I'm using my new bundt pan for this).
- Spoon dough into prepared pan. (Dough will be sticky).
- Cover with oiled plastic wrap and a towel.
- Set in warm place to rise until doubled, about 2 hours.
- Heat oven to 375°F.
- Bake 15 minutes. Cover loosely with foil and continue baking 15-20 minutes in pan.
- Invert onto cooling rack.
- Cool completely.
- Dust with powdered sugar before serving. (or optionally with a glaze).
GUGELHUPF CAKE
The original Gugelhupf cake is made in a ring form from a cake batter leavened with yeast and dotted with raisins, almonds and sometimes candied fruit. Also called a Napfkuchen (northern Germany), Bundkuchen (Rhine), Aschkuchen (northeast) or Rodonkuchen (northwest). It is a nice coffeecake to serve at breakfast or for afternoon tea and coffee.
Provided by ddav0962
Categories < 4 Hours
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Cover the raisins and candied peel (if using) with orange juice or rum. Let sit overnight, or warm for about a minute in the microwave and let cool to room temperature. Set aside.
- Dissolve yeast in lukewarm milk with about 1 teaspoon of sugar and proof for about 15 minutes, or until bubbles form.
- Mix butter and sugar until creamy. Add eggs, one at a time. It's best if all ingredients are room temperature.
- Add vanilla, salt and lemon zest, then beat in flour and proofed yeast mixture and beat until a sticky batter forms. Add more milk or cream, if necessary, to thin the mixture and allow it to drop from the spoon.
- Drain raisins and lemon peel and fold them together with the almonds into the batter.
- Butter a bundt form, a Gugelhupf mold or a ring pan with a 9 or 10 cup capacity and sprinkle the inside with breadcrumbs.
- Spread the batter into the prepared Bundt pan or Gugelhupf form. Let it rise in a warm spot until almost doubled. Because my ingredients and house were at 60°F, this took over an hour.
- Bake in a pre heated oven (350°F) for 40 - 50 minutes.
- Let cool for about 10 minutes, then turn the cake out onto a rack to cool completely. Sprinkle powdered sugar over the top or cover in chocolate couverture (or chocolate glaze).
- Note:Sometimes, a Gugelhupf is served as a birthday cake with a bouquet of flowers placed in the middle. Traditionally, the "Geburtstagskind" (birthday child, irrespective of age) is responsible for entertaining any well-wishers who drop by, and this is a perfect cake for that: a festive form which requires no refrigeration and has enough fat that it will not dry out during a long day on the side board.
Nutrition Facts : Calories 358.3, Fat 16.4, SaturatedFat 8.9, Cholesterol 96.8, Sodium 247.9, Carbohydrate 45.6, Fiber 1.6, Sugar 13.8, Protein 7.5
KUGELHOPF
Categories Bread Dessert Bake Raisin Almond Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 dessert or snack servings
Number Of Ingredients 13
Steps:
- Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
- Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
- Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
- Preheat oven to 400°F.
- Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.
GUGELHUPF
When I was an exchange student in Germany, my German mother often had this one the table for breakfast.
Provided by Mysterygirl
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle yeast into milk to dissolve.
- In a large bowl beat sugar and butter until light and fluffy.
- Beat in eggs, one at a time.
- Stir in vanilla, lemon rind, raisins, and almonds.
- Mix salt and flour.
- Add milk and flour mixtures, alternately, ending with the flour mixture.
- Grease a gugelhopf mold*, budt pan, or tube pan.
- Pour batter into pan.
- Cover and let rise until doubled in bulk, about 2 hours.
- Bake in preheated 375 degree F.
- Oven for 40 minutes or until browned and done.
- Serve warm with butter.
- * The gugelhopf mold is know also as a turban-head pan.
- If this is not availiable, you can use the others with the same results.
Nutrition Facts : Calories 671.5, Fat 30.8, SaturatedFat 16.6, Cholesterol 181.5, Sodium 430.4, Carbohydrate 86.8, Fiber 3.1, Sugar 33.6, Protein 13.7
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