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.
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
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 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
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 / KUGLOF / KUGELHOPF - GERMAN/HUNGARIAN COFFEE CAKE
However you spell it, it's a rolled coffee cake made from a raised dough that has a walnut/chocolate swirl inside. This recipe was given to me by both my Aunt (in-law) and Mother-in-law. The family always enjoy it during every holiday/family gathering and since I've been successful at making it, that job seems to have been past on to me- The tradition shall continue. Yay!
Provided by Pajene
Categories Breakfast
Time P2DT1h15m
Yield 12-16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside.
- In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes).
- Separate 4 eggs - beat yolks and refrigerate whites, to save for filling.
- Add yolks to the yeast mixture.
- In large bowl place flour/butter crumbles and pour eggs/yeast over top.
- Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out.
- Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours).
- Now work on your filling:.
- Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded.
- Transfer to a bowl and let sit inside refrigerator until dough is ready.
- When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.).
- Remove dough from bowl and roll out into a large rectangle.
- Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form.
- Fold in the grounded nut mixture.
- Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.).
- Seal the finishing edge with a bit of water.
- Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.).
- Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan.
- Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top.
- Allow it cool, then turn out carefully.
- Serve plain or sprinkle with powdered sugar.
- Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave.
- Enjoy!
Nutrition Facts : Calories 355.5, Fat 26.2, SaturatedFat 13.7, Cholesterol 95.2, Sodium 28.4, Carbohydrate 25.9, Fiber 1.3, Sugar 8.7, Protein 5.7
JAN'S AUSTRIAN GUGELHUPF
Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. It can either be a bread or cake. The recipe I got this from was for a bread but we found it to be too dry so I started using a cake mix. We have it every Christmas. My Mom even gave me a Gugelhupf cake pan.
Provided by greksgirl
Categories Dessert
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak the raisins in the rum; let stand till plump. Using the butter coat the inside of a Gugelhupf pan or a tube cake pan and sprinkle with the finely ground Almonds OR spray with the cooking spray then sprinkle with the almonds (I find this works best for releasing the finished cake); place a whole almond in each large section of the pan.
- Prepare the cake mix according to package directions but leave out 1 teaspoons of water and replace it with the Almond Extract. Drain and pat dry the raisins and sprinkle with a small amount of flour. Add the raisins. lemon zest and chopped almonds to the batter and gently fold inches Pour the batter in the prepared pan and bake according to package directions. Cool on a wire rack. Sprinkle the cooled cake with powdered sugar and serve.
Nutrition Facts : Calories 526.2, Fat 27.1, SaturatedFat 4.3, Cholesterol 73.6, Sodium 471.4, Carbohydrate 60.4, Fiber 2.5, Sugar 41.2, Protein 8.7
AUSTRIAN GUGELHUPF (YEAST-RISEN COFFEE CAKE)
Make and share this Austrian Gugelhupf (Yeast-Risen Coffee Cake) recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Thickly butter a 6-8 cup gugelhupf pan (or other decorative tube pan).
- Make the sponge: warm the milk over low heat in a small saucepan until it is just lukewarm, about 100°.
- Transfer milk to a small bowl; whisk in yeast.
- Stir in the flour and cover the bowl with plastic wrap; let the sponge rise until very puffy, about 20 minutes.
- Meanwhile, stir together the raisins and rum; let raisins soak in rum while you prepare the dough.
- Make the dough: use an electric stand mixer with paddle attachment-beat the butter with the sugar and salt on medium speed until soft and light, about 2-3 minutes.
- Beat in the lemon zest and vanilla.
- Beat in the egg yolks, one at a time, beating smooth after each addition.
- Stop mixer and scrape the sponge into the bowl; beat on lowest speed until incorporated, about 1 minute.
- Drain raisins well, reserving the rum; beat the rum into the dough, then beat in the flour.
- Beat the dough for 2 minutes on lowest speed, then stop the mixer and let dough rest for 10 minutes.
- Beat the dough on medium speed until it is smooth and elastic, about 2 additional minutes.
- Decrease speed to lowest and beat in the raisins and the chopped almonds.
- Scrape the dough into a buttered bowl and turn it over so that the top is buttered.
- Cover bowl with plastic wrap and let dough rise until it just begins to puff, about 20 minutes.
- Prepare mold: scatter the sliced almonds all over the buttered inside of the mold, rotating the mold to cover the buttered surface evenly with almonds.
- Invert to mold to remove any of the almonds that have not stuck to the butter.
- Using a large rubber spatula , carefully scrape the dough into prepared mold-try to avoid disturbing the sliced almonds.
- Cover the mold with a towel or piece of buttered plastic wrap and let the dough rise until it is doubled (if using a 6-cup mold, the risen dough should reach the top of the mold; if you are using an 8-cup mold, the risen dough should reach about ½ inch short of the top).
- About 15 minutes before the gugelhupf is risen, set a rack in the middle of the oven and preheat to 375°.
- Bake the gugelhupf until it is well risen and deep golden, about 40-45 minutes; pick should come out clean.
- Cool gugelhupf in pan on a rack for 10 minutes, then invert it onto the rack, remove the mold and cool completely.
- Serve: use a sharp serrated knife to cut into slices; storage: keep wrapped in plastic.
Nutrition Facts : Calories 219.8, Fat 10.7, SaturatedFat 4.5, Cholesterol 51.6, Sodium 107.5, Carbohydrate 26.2, Fiber 1.7, Sugar 7.2, Protein 5
CHOCOLATE KUGELHOPF
The only thing better than a slice of chocolate kugelhopf is one that's been toasted and spread with sweet butter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 3h30m
Yield Makes one 10-inch cake
Number Of Ingredients 13
Steps:
- Dough: Bring milk almost to a boil in a saucepan. Remove from heat, and stir in butter, granulated sugar, vanilla, and salt. Transfer to a large bowl, and let cool until lukewarm, 3 to 5 minutes. Add 1 1/2 cups flour and the yeast, and beat with a mixer on low speed. Beat in eggs and egg yolk, 1 at a time. Beat in remaining 3 cups flour, 1/2 cup at a time. Transfer dough (it will be sticky) to a lightly floured surface, and knead until smooth, about 5 minutes. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, knead a few times, and let rest 10 minutes. Roll out into a 14-by-22-inch rectangle on a lightly floured surface.
- Filling: Mix together brown sugar, raisins, and chocolate. Brush butter on dough, and sprinkle filling on top, leaving a 1-inch border.
- Starting from a long side, roll up dough; cut crosswise into 12 slices. Place 6 slices flush against the side of a buttered 10-inch tube pan. Place remaining 6 slices, cut sides together, around tube of pan. Cover, and let rise until doubled, about 1 hour 30 minutes.
- Preheat oven to 350 degrees. Bake cake until golden and a toothpick inserted into the center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold, and let cool completely on rack, about 1 hour. Dust with confectioners' sugar before serving.
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
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