Gugelhupf, a traditional European cake, is a classic favorite that originated in the regions of Austria, Germany, and Alsace. It is distinguished by its elegant, ring-shaped form, baked in a special Bundt-like pan with intricate designs. This moist and buttery cake is often flavored with a hint of vanilla and lemon zest, speckled with raisins or dried fruits, and sometimes accented with a dusting of powdered sugar. Gugelhupf is perfect as a breakfast treat or served alongside a warm afternoon coffee. Its light crumb and aromatic flavor make it a delightful dessert, combining simple ingredients to achieve a sophisticated taste.
Ingredients
- 2 cups (240g) all-purpose flour
- 1/2 cup (120ml) warm milk (110°F or 43°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup (100g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/2 cup (75g) raisins or dried currants
- 1/4 cup (30g) slivered almonds (optional)
- Powdered sugar, for dusting
Instructions
- Prepare the yeast mixture: In a small bowl, combine the warm milk and 1 tablespoon of sugar. Stir in the yeast and let it sit for about 5-10 minutes until it becomes foamy.
- Mix the dough: In a large mixing bowl, cream the softened butter and remaining sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Incorporate the flour: Gradually add the flour and salt, alternating with the yeast mixture. Mix until the dough is smooth and elastic. If using raisins or dried currants, fold them in along with the slivered almonds.
- First rise: Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the pan: Grease a Gugelhupf or Bundt pan thoroughly with butter and lightly dust with flour. If desired, you can sprinkle a few slivered almonds at the bottom of the pan for a decorative touch.
- Second rise: Once the dough has doubled, punch it down and shape it into a ball. Place the dough into the prepared pan, cover, and let it rise again for about 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the Gugelhupf for 35-40 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown on top.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Once cooled, dust it generously with powdered sugar.
Gugelhupf is best enjoyed fresh but can be stored in an airtight container for a few days. This cake pairs beautifully with coffee or tea and makes for an elegant dessert or breakfast pastry.
