- For the sponge:
- 0.5 oz of fresh bakers yeast
- 1 tsp of sugar
- 2.5 oz of milk
- 2 oz of flour
- For the dough:
- 9 oz of flour
- 2 oz of sugar
- 1 medium egg
- 2.5 oz of milk
- 1 tsp of salt
- 3.5 oz of butter
- 1 tsp of butter for greasing mold
- 1.5 oz of chopped nuts
- 3.5 oz of raisins
- 100 ml of rum
- 20 almonds
- Icing sugar to decorate
Although its name depends on the area where you make it, Gugelhupf in Germany, Kugelopf in France or Bábovka in the Czech Republic among others, there is one thing on which everyone agrees, the Gugelhupf is delightful.
This kind of high brioche with raisins that resembles a mountain, is a traditional sweet bread, but also typical Sunday breakfast on the year. It is made in a high mold and drawn central chimney, were traditional ceramic and beautiful colors, currently there are metal and silicon, although not always can use classical high crown mold.
See how to make Gugelhupf, a German Sweet Bread:
1. Put twelve hours before the raisins to soak in rum and give a few laps from time to time so they are well soaked. Then to prepare the sponge mix in a bowl crumbled baker’s yeast, sugar and milk. We incorporate the flour and stir into a paste. Cover with plastic wrap and let rest half an hour.
2. For the dough in a bowl add flour, sponge, sugar, egg, milk and salt. Go mixing with a spoon until smooth. Add the butter cut into cubes and knead for ten minutes until soft.
3. Add the raisins and chopped nuts and bake for another minute. Pour the dough in the bowl and cover with plastic wrap leaving it to ferment for one hour in a warm place. While grease and sprinkle flour into the kouglof mold, and put a whole almond in each drawing basis for decoration.
4. Once past the time form a ball with the dough and make with your finger a central hole that you will enlarge lightly with hands covered in a little oil. Put this thread into the mold with the closure of the mass upward, back to cover again and let rise for another hour and a half. Preheat oven to 360°F. Bake for forty minutes. Unmold five minutes out of the oven and put it in a wire rack.
Alright, we finish to make Gugelhupf, the German Sweet Bread, now its time to eat and delight.