Gugelhupf
Instructions
The doses indicated need for a mold shaped 22 cm in diameter.
Sift the flour into a bowl, placing it in fontana, formed a recess in the Center and put the crumbled yeast.
Let it melt with warm milk, mix in a little flour and leaven the mixture for a quarter of an hour.
After the time periods indicated knead the leavened dough with the rest of the flour and butter worked together with foam eggs and flavorings.
Let the dough rise for 20-25 minutes, then add the raisins, soaked in rum and drained.
Let the dough rise again, then put it in a mold for gugelhupf, buttered and sprinkled with breadcrumbs, the bottom of which you will place the almonds.
Leave leaven the cake in pan until it will have doubled its volume, and then pass in the oven already warm (200 degrees) for 45 minutes.
During this time check the sweet and, if the surface is scurisse too quickly, cover it with a sheet of parchment paper folded several times.
At the end let it cool the Gugelhupf, then dessert, turn out onto a serving dish and sprinkle with icing sugar.
Ingredients and dosing for 16 persons
- 500 g of flour
- 40 g of brewer's yeast
- 12 cl of milk
- 180 g of butter
- 120 g of sugar
- 1/2 teaspoon of salt
- 1 rub of nutmeg
- == 1 lemon (zest)
- 2 egg yolks
- 3 whole eggs
- 100 g of sultanas
- Cl = 2 = Rum
- Butter for the pan
- Breadcrumbs for the pan
- 16 peeled almonds
- Powdered sugar for garnish