Jun 022017
 

This is am Authentic German Raisin Gugelhupf  recipe. Have you ever asked yourself where the word "Guglhupf" is coming from?
Gugelhupf or Gugelhopf is a Southern German, Austrian, Alsatian, and Swiss term for a marble cake or "Bundt Cake". In other regions of Germany it is called "Bundkuchen" or "Napfkuchen".
Supposedly the part "Gugel-" is a variation of the Middle High German word gugel (hood), and the part "-hupf" is a variation of "Hefe" (yeast).
Authentic German Raisin Gugelhupf

So far for the origin of the word, now where does the actual cake come from? A legend says  that the three holy kings traveled through the Alsace region of France when they were heading home from Bethlehem,. The residents of Alsace were so delighted of their visit that they baked them a cake resembling the shape of their turbans, thus inventing the traditional form of the Gugelhupf.
Another story is teaching that the Gugelhupf was invented in Austria, and Marie Antoinette, queen of France and arch-dutchess of Austria, brought the cake from the Alp region to the french region of Versailles.  Happy  Baking!

Ingredients Authentic German Raisin Gugelhupf

Dough for a Gugelhupf form of 1.5 liter content
500 g flour
1 cube fresh yeast or 1 package dry yeast
120 g sugar
1/8 liter milk
3 eggs
200 butter
dash of salt
1 organic lemon
some butter

150 g raisins, 3-4 tbsp brown rum
50 g almond slices
2 tbsp butter, powdered sugar

Baking Instructions Authentic German Raisin Gugelhupf

- Sieve flour into a big bowl and in the middle make a mold where you will place the yeast (use instructions when using dry or instant yeast); crumble fresh yeast.
- Mix it with some warm milk and some sugar.
- Cover with a kitchen towel.
- Let rise for 15-20 minutes at a warm place.

- Add remaining sugar, eggs, soft butter, dash of salt, grated peel of the lemon. Prepare raisins.
- Pour boiling water over the raisins, add rum and let them soak for 2-3 min. Drain and dust with flour, then add raisins to the dough.
- Knead dough very well. Add as much milk is needed so you will get a smooth and soft dough.
- Knead it very thoroughly until the dough makes bubbles.
- Let it rise again until volume has doubled.

- Grease the form very well with butter, sprinkle almond slices on top, place the form in the fridge until dough has reached double volume.
- Fill dough into the form and let it rise again.
- Bake in pre-heated oven on 200 C or 390 F for about 60 minutes.
- Release cake from form and place on a cooling grid.
- Brush soft butter on hot cake (it will melt right away), then dust with powdered sugar.

You could use this classic German form for this cake:

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