📝 About This Recipe
The Gugelhupf is a timeless masterpiece of Central European baking, instantly recognizable by its distinctive fluted, circular shape. This enriched yeast cake strikes a perfect balance between a buttery brioche and a delicate sponge, studded with rum-soaked raisins and crunchy almonds. Whether served for Sunday 'Kaffee und Kuchen' or as a festive breakfast, its light, airy crumb and golden crust offer a nostalgic taste of old-world culinary elegance.
🥗 Ingredients
The Yeast Starter
- 250 ml Whole milk (lukewarm, about 35°C/95°F)
- 42 g Fresh yeast (or 14g active dry yeast)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 500 g All-purpose flour (sifted)
- 150 g Unsalted butter (very soft, at room temperature)
- 100 g Granulated sugar
- 3 large Eggs (at room temperature)
- 1/2 teaspoon Salt (fine sea salt)
- 1 tablespoon Lemon zest (from one organic lemon)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
Inclusions and Pan Prep
- 100 g Raisins or Sultanas (soaked in rum for 1 hour)
- 2 tablespoons Dark Rum (for soaking)
- 20-25 pieces Whole blanched almonds (for the bottom of the mold)
- 1 tablespoon Butter (extra for greasing the mold)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
Begin by soaking the raisins in the rum. Let them sit for at least 30 minutes to plump up and absorb the aroma.
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2
Prepare the yeast starter (Dampferl): In a small bowl, crumble the yeast into the lukewarm milk. Add 1 teaspoon of sugar and 2 tablespoons of the measured flour. Stir until dissolved, cover with a cloth, and let sit in a warm place for 15 minutes until bubbly.
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3
In a large stand mixer bowl, combine the remaining flour, sugar, salt, lemon zest, and vanilla paste.
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4
Add the activated yeast mixture and the eggs to the flour. Using the dough hook attachment, knead on low speed until a rough dough forms.
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5
Gradually add the soft butter, one tablespoon at a time, while the mixer is running. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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6
Drain any excess rum from the raisins and gently fold them into the dough by hand or on the lowest mixer setting until evenly distributed.
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7
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for about 60-90 minutes, or until it has doubled in size.
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8
Thoroughly grease a 2.5-liter (10-inch) Gugelhupf or Bundt pan with butter. Place one whole almond into each groove/flute at the bottom of the pan.
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9
Punch down the risen dough gently. Shape it into a log and place it into the prepared pan, joining the ends to form a ring. Press down slightly so it fills the bottom.
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10
Cover the pan and let the dough rise again for another 45 minutes. It should reach the top edge of the mold.
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11
Preheat your oven to 180°C (350°F). Place the pan in the lower third of the oven.
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12
Bake for 45-50 minutes. If the top starts browning too quickly, cover it loosely with a piece of aluminum foil halfway through.
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13
Check for doneness using a wooden skewer; it should come out clean. Let the cake cool in the pan for 10 minutes.
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14
Carefully invert the Gugelhupf onto a wire rack to cool completely. The almonds should now be beautifully showcased on the top.
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15
Once cooled, dust generously with powdered sugar before slicing and serving.
💡 Chef's Tips
Ensure all ingredients, especially eggs and butter, are at room temperature to prevent the yeast from going into shock. Do not rush the rising process; a slow, warm rise creates the characteristic light and airy texture. If you don't like raisins, try using dried cranberries or finely chopped candied orange peel for a citrusy twist. Be meticulous when greasing the pan, especially in the fluted crevices, to ensure the cake releases perfectly without tearing. To check if the milk is the right temperature, it should feel like warm bath water—too hot and it will kill the yeast.
🍽️ Serving Suggestions
Serve with a generous dollop of freshly whipped cream (Schlagsahne) lightly sweetened with vanilla. Pair with a strong German filter coffee or a sophisticated Earl Grey tea. For a festive touch, serve alongside a glass of chilled dessert wine or Riesling. Enjoy a thick slice toasted the next day with a smear of high-quality apricot jam or unsalted butter. Accompany with fresh seasonal berries to add a bright, acidic contrast to the rich cake.