Best Gugelhopf Recipes

GUGELHOPF

Gugelhopf image

You'll bring a taste of the Old World to your holiday table when you serve this time-honored German pastry. It's sure to please everyone...even those who don't care for fruitcake. If you like, substitute dried cherries or raisins for the other dried fruits.-Karen Deaver, Babylon Village, New York

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

3-1/2 teaspoons active dry yeast
1 cup warm 2% milk (110° to 115°)
3 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, softened
4 teaspoons grated orange zest
Dash salt
4 large egg yolks
1/2 cup chopped dried apricots
1/2 cup dried cranberries
1/2 cup slivered almonds
Confectioners' sugar

Steps:

In a small bowl, dissolve yeast in warm milk. Place the flour, sugar, butter, orange zest and salt in a food processor; cover and process until blended. Add egg yolks; cover and process just until moistened. While processing, gradually add milk mixture in a steady stream. Stir in the apricots, cranberries and almonds., Transfer to a greased 9-in. decorative tube pan. Cover and let rise until doubled, about 1 hour. Bake at 375° for 30-35 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.,

Nutrition Facts : Calories 324 calories, Fat 12g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 91mg sodium, Carbohydrate 48g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.

GUGELHOPF

Gugelhopf image

This is a Swiss family recipe I received from my aunt. It is a well balanced dessert. It is a traditional European dessert bread that can be served during a meal or as a light dessert. It is known for its understated sweetness and characteristic ring shape. Traditionaly this is baked in a mold known as a gugelhopf (or kugelhopf) pan. Bundt pans, with their round form, deep fluted sides and central funnel will substitute fine.

Provided by Chef SwissMiss

Categories Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups flour (300 g)
1 teaspoon baking powder
1/2 cup white sugar (120 g)
1/2 teaspoon salt
1/4-1/2 cup milk (1 dl)
1/4 cup butter (60 g)
1 lemon, juice and zest of
1/2 cup raisins (100 g)
1/2 cup almonds (100g)
2 eggs, beaten

Steps:

Soften butter, add sugar and eggs, stir till creamy.
Sift flour, baking powder and salt.
Fold dry ingredients into creamy mixture.
Blend in almonds, raisins, lemon.
Add needed milk.
Pour into greased cake form/angel food cake pan.
Bake at 350 F for 30 to 40 minutes.
Remove from oven and cool.
If you wish to add a glaze use recipe below.
To create a glaze, combine 3 cups of powdered sugar, ¾ cup of milk, ½ teaspoon vanilla extract, and the zest (grated skin) of 1 orange in a large bowl.
Drizzle glaze on top of Gugelhopf and enjoy!