The gugelhupf (Kugelhopf) is a sweet leavened typical of Austrian cuisine that is preparing for Christmas. It’s about a sort of Panettone cooked in one very high mold to donut shapemade with Flour strong, milk, egg, brewer’s yeast And butterenriched by raisins. His soft crumb And ventilated is surrounded by one golden cuticle it’s thin decorated on the tip on the surface with almonds whole and powdered sugar. A delight the only one born in Austria around 1600 how sweet from dunk in coffeewhose first name would derive from the high term Middle German ‘Kugel’what does it mean ball or globebut it could also refer to a very high headdressfor his majestic grandeur. Subsequently imported into Aslazia became very popular as holiday dessert; and still today there is no Eve without Gugelhupfwedding, celebration without this wonderful sweet Crown .
If you want to prepare it too, here it is Original recipe of the Gulelhupf taken from mine international cookbook infallible, with all advice illustrated with step by step photos for a amazing result! Like every Christmas leavened product, it is one preparation a little long, because you will have to respect the various leavening steps And rest. Believe me, the idough is not difficult to manage, I feel like comparing it to the Baba, but with more butterTherefore strung slowly so that the latter is well absorbed. The final result it will win you over with its softness, perfume understood e gluttony pure! Perfect not just like dessert at the end of the mealChristmas table centerpiece and snacks, since the gul it keeps perfectly you can also think about making it like greedy gift along with classic Christmas Cookies and delicious Gingerbread men! there will be applause!
Discover also:
Pandoro (the simple recipe illustrated step by step to make it at home as in a pastry shop!)
Gugelhupf recipe
| Preparation | Cooking | Total |
|---|---|---|
| 1 hour + 1 day of leavening | 30 minutes | 1 hour and 30 minutes |
| Quantity for 6 people – 1 16 cm high mold with 2 liter capacity |
|---|
|
How to make gugelhupf
The day before, place the grated peel of orange, lemon and honey infusion in a small bowl and cover with cling film. This will give your leavened product a divine scent.
First of all, mix the water at room temperature with the yeast and 75 g of flour taken from the total.
Then cover with cling film and let rise for 45 minutes – 1 hour until it is nice and puffy.
At this point, add the milk, sugar and the fragrant aroma of citrus fruit and honey and mix with the blade of the planetary mixer.
Then add the eggs one at a time, first the whole ones then the yolks. Be careful, add the next one only when the previous one is well absorbed into the dough, always incorporating with the blade of the mixer, the dough must be clinging to the leaf, compact and semi-stringed.
Finally, add the soft butter at room temperature in small pieces, as soon as the first piece is absorbed, add the second and proceed in this way until the dough is elastic, shiny and comes away from the walls of the mixer. it will take about 20 minutes.
Finally add the salt, continue stringing.
Then turn the dough out onto a work surface and let it rest for 10 minutes. In the meantime, soften the raisins in warm water and then dry them perfectly with a cloth. Add them to the dough together with the candied orange.
Knead by hand making circular folds and rolling (smoothing with your hands) the dough on the work surface.
then place in a bowl:
Finally, cover with cling film and leave to rise at 28° with the oven turned off for about 50 minutes, the time for the dough to rise and swell. Finally, break the leavening and place in a bowl, cover with cling film, then with a cloth and leave in the fridge in the upper part for 1 whole night, approximately 8 – 10 hours, maximum for 2 days.
Then take it out of the fridge and leave at room temperature for 30 – 40 minutes, then turn out onto a lightly floured work surface and make two folds.
Then, with the closure underneath, round the dough and transfer it into the mold lightly brushed with butter and decorated with some almonds that you have inserted into the recesses of the mold, inserting the ball by first making a hole in the center:
Finally cover with cling film and leave to rise at 28° in the oven with the light on until the dough reaches 1 cm outside the mould. This step is important to have the high effect type:
Finally, cook in a very hot static oven at 180° for about 30 minutes on the medium-low side. Every now and then check that it doesn’t burn, if it does, cover with silver paper.
Always make sure with a toothpick test that the inside is dry.
Finally, remove from the oven and leave to cool in the pan for 10 – 15 minutes. Then turn out onto a wire rack and leave to cool completely for 1 hour.
When it’s nice and cold, seal it perfectly in cling film without leaving even an air hole. Sprinkle with sugar before serving.
Here’s yours ready Gugelhupf (Kugelhopf)
For storage, remember that air is absolutely the enemy of softness, just like Panettone and Pandoro, I recommend that once it has cooled, you seal it in cling film and do not open it until ready to serve it.
If you were to give it as a gift, proceed to sprinkle it with sugar and seal it in cling film, wrapping it delicately, and then seal it further in chellophane.
