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Gugelhupf is a timeless classic that never disappoints. Given that there is enough fruit and nuts are around. Soft, tall, easy and tasty!

As I recently have a little time, I had been surfing on the web yesterday. On the lookout for fresh, stirring tips, inspirational dishes that I’ve never tested before, to treat my family with. Searching for a while yet could not come across lots of interesting things. Right before I wanted to give up on it, I stumbled on this yummy and easy treat simply by chance. It seemed so delicious on its photos, it required immediate action.

It had been not difficult to imagine how it’s created, its taste and just how much my husband might like it. Actually, it is extremely easy to please the man in terms of puddings. Yes, I am a blessed one. Or perhaps he is.Anyways, I went to the blog: Suncakemom and followed the precise instuctions that have been accompanied by nice photographs of the task. It just makes life rather easy. I can suppose it is a bit of a hassle to shoot photographs in the middle of cooking in the kitchen as you may will often have gross hands and so i really appreciate the time and effort she devote to make this post .

With that in mind I’m inspired presenting my personal recipes in a similar way. Appreciate your the idea.

I was tweaking the main formula create it for the taste of my loved ones. I can tell you it was a terrific success. They prized the flavour, the thickness and enjoyed having a sweet like this in the midst of a lively week. They ultimately requested more, more and more. So next time I am not going to make the same miscalculation. I am going to twin the amount .

gugelhupf recipe credit SunCakeMom.

Take two cups and measure 1/2 / 100ml lukewarm milk into each.

Pour the raisins into one of them and the yeast in the other one. In a couple of minutes the yeasty milk starts to be foamy.

Put flour, butter eggs and honey into a medium size mixing bowl. When the yeast starts to foam pour it in the bowl too.

Dough it until it gets even.

Pour in chocolate chips, raisins or other dried fruit of your choice and mix them well.

Pour batter into the Kugelhopf form and leave it in a warm place for about 40 minutes it raise.

Preheat oven to 350°F / 180°C.

Put Kugelhopf in for a 45 minutes to bake.

Use a toothpick to check if it’s baked. If not, put it back to the oven.

When it’s baked leave it on a cooling rack to cool down.

Melt chocolate and pour it on top of the Kugelhopf.

Sprinkle finely chopped nuts on top.

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