Gugelhupf - Kugelhopf (2024)

5 from 11 votes

Course: Bread, Dessert

Cuisine: German

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 50 minutes minutes

Author: Beth Neels

• ▢ 5 cups about 5 cups flour (625 gr.)
• ▢ 1 1/2 teaspoons Salt (6 gr.)
• ▢ 1 1/3 cups Milk (1/3 liter)
• ▢ 1 active dry yeast (30 gr. )
• ▢ 1/2 cup Butter (100 gr. )
• ▢ 1/2 cup plus 1 tablespoon sugar (100 gr.)
• ▢ 3 egg
• ▢ 1/4 of a lemon rind , grated
• ▢ 1/2 cup golden raisins (50gr.)
• ▢ 8 10 walnut halves

• Take butter out of refrigerator and let it get to room temperature.

• Grease and flour Bundt Cake pan.

• Arrange walnut halves in bottom of pan, cut half of the walnut should face up.

• Measure 4 cups of the flour into large mixing bowl, add salt. Set aside.

• Mix the butter, 1 tablespoon of flour and 1 tablespoon of sugar with 1 of the eggs. Let rest for 5 minutes.

• Place milk on very low burner, in a small saucepan. Milk MUST be warm, between 100 and 110°F! If the milk is too hot, the yeast may be killed; if the milk is too cold, it won’t activate.

• Grate lemon rind and measure raisins, set aside.

• After the butter mixture has rested 5 minutes, add the 1/2 cup sugar, the other cup of flour and the other two eggs.

• Check milk temperature,when it’s at the proper temperature stir in yeast .

• Add the milk and yeast to the 4 cups of flour and salt and mix well with wooden spoon.

• Add the butter mixture to the yeast mixture and mix well (this bread dough is very moist so unlike other breads, it is not kneaded!)

• Mix in lemon rind and raisins.

• Spoon into prepared pan, as evenly as possible. Cover with a clean kitchen towel and let rise in a warm place until almost to the top of the pan. With original yeast, 1 1/2 to 2 hours. With Rapid rise yeast, about 1 hour.

• Bake at 350 about one hour until golden brown (cover with foil if it gets too brown). I rap the bread with my knuckle, if the bread sounds hollow, it’s done.

Store at room temperature. Can be frozen to keep fresher.

Tips for yeast breads:

You can “bloom” yeast in water or milk and sugar to see if it is still active. Liquid should be very warm.

Always check package of yeast for recommended temperature of liquid, different types and brands bloom best at different temps.

Don’t rush the rising process. Dough should be doubled in the pan.

Rise dough in a warm spot, covered with a clean kitchen towel. I usually turn the oven on low and place the rising dough near the exhaust of the oven. Not directly under the exhaust, but on top of the stove.

General Baking Tips:

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

Always measure liquid ingredients with liquid measuring cup

Never break eggs directly into recipe ingredients.Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.