Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, soft and moist gugelhupf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Essentially, gugelhupf (or kugelhopf) is a yeast or sponge cake served with caster sugar sprinkled on top. Its characteristic form comes from the peculiar Because it's a really easy cake I regularly bake Gugelhupf. What's more, gugelhupf is not one of those creamy calory bombs and fits perfectly with.
Soft and Moist Gugelhupf is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Soft and Moist Gugelhupf is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have soft and moist gugelhupf using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Soft and Moist Gugelhupf:
- Make ready 200 grams Bread flour
- Get 4 grams Dried yeast
- Prepare 45 grams Sugar
- Make ready 3 grams Salt
- Prepare 8 grams Skim milk powder
- Get 37 grams Egg yolk
- Prepare 100 ml Water
- Prepare 60 grams Unsalted butter
- Make ready 90 grams Rum raisins
- Prepare 8 grams Tangerine peel in rum (or orange peel)
- Take For the syrup:
- Prepare 30 ml Water
- Take 25 grams Sugar
- Get 1 tsp Rum
- Make ready 1 ○Almonds
- Get 1 ○Powdered sugar
A Gugelhupf is a so called "clean" cake, which makes very suitable for a children gathering. Bundt cakes are one of my favorites, so simple yet seriously delicious, so yours is totally calling my name! This looks perfectly soft and moist and I LOVE the orange flavor going on! In the January/ February -Issue of the Magazine "Landlust" I found a recipe for a Poppy seed Gugelhupf and I was very sure that she would like it.
Instructions to make Soft and Moist Gugelhupf:
- Chop the tangerine peel in rum finely. Or you can use orange peel. Coat the gugelhupf mold with butter and scatter almonds.
- Put all the ingredients except the unsalted butter and dried fruits in a bread machine and switch on. After 6 minutes, add unsalted butter and knead for 8 more minutes. Then add dried fruits and knead for 2 more minutes. Leave to rise for about 1 hour.
- Make the syrup. Combine water and sugar in a small pan and heat. When it comes to a boil and the sugar is dissolved, remove from heat. Add rum when it has cooled completely.
- After it has risen, shape the dough into a ball. Transfer to a bowl, cover with cling film and rest it in the fridge for 1 hour or more.
- Take out the dough, place it on a floured board and roll it lightly again. Roll out with a rolling pin into a circle. Make a hole in the middle with your hands and shape it like a doughnut.
- Put the dough in the gugelhupf mold gently and level the top pressing with the fingers. Let it rise for 1 hour at 85°F/30℃. (Until the dough rises to 80~90% of the mold.)
- Bake in the preheated oven at 350°F/180℃ for about 35 minutes. When it's done, remove from the mold and cool on a rack.
- When the bread has cooled down, brush the syrup (Step 3) all over the surface. Sprinkle powdered sugar to finish.
The dough contains a lot of eggs and butter, which keeps the cake soft and moist, which is the perfect consistence for a gugelhupf. Today we are once again presenting a real classic, the Gugelhupf. Kougelhopf (or in German Gugelhupf) is a European wide cake. It is also referred to as a. A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, and, in France, kouglof, kougelhof, or kougelhopf) is a yeast based cake (often with raisins), traditionally baked in a distinctive circular Bundt mold.
So that’s going to wrap it up with this special food soft and moist gugelhupf recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
