Gugelhupf

Name: Gugelhupf
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8 servings
Cuisine: Austrian
Ingredients: 3 cups all-purpose flour; 3/4 cup whole milk, warmed; 2 1/4 tsp active dry yeast; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 tsp kosher salt; 1 tsp lemon zest; 1 tsp vanilla extract; 1/4 cup dark rum; 3/4 cup raisins; 1/4 cup sliced almonds; 2 tbsp unsalted butter (for the mold); 2 tbsp powdered sugar

85 minMediumServes 8440 cal/serving

AustrianDessertOvenVegetarian

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Ingredients

3 cups all-purpose flour
3/4 cup whole milk, warmed
2 1/4 tsp active dry yeast
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 tsp kosher salt
1 tsp lemon zest
1 tsp vanilla extract
1/4 cup dark rum
3/4 cup raisins
1/4 cup sliced almonds
2 tbsp unsalted butter (for the mold)
2 tbsp powdered sugar

Instructions

1

Put 3/4 cup raisins in a small bowl with 1/4 cup dark rum. Let stand at least 1 hour, stirring once.
2

Warm 3/4 cup warmed whole milk to lukewarm, about 110°F. Whisk in 2 1/4 tsp active dry yeast and half of 1/2 cup granulated sugar. Let stand 5 minutes until foamy.
3

In a large bowl, mix 3 cups all-purpose flour, the remaining granulated sugar, 1/2 tsp kosher salt, and 1 tsp lemon zest. Add the yeast mixture, 2 large eggs, 1 tsp vanilla extract, and 1/2 cup softened unsalted butter.
4

Knead 8 to 10 minutes, until smooth and elastic. Cover and let rise in a warm place about 1 hour, until doubled.
5

Drain the raisins well and knead them into the dough until evenly distributed.
6

Toast 1/4 cup sliced almonds in a dry pan over medium heat for 3 to 4 minutes, until fragrant, then cool.
7

Grease a 9-inch Gugelhupf or Bundt mold with 2 tbsp unsalted butter (for the mold). Press half of 1/4 cup sliced almonds into the sides and bottom.
8

Spread the dough in the mold and sprinkle the remaining sliced almonds on top. Let rise 45 minutes, until it nearly reaches the rim.
9

Heat the oven to 350°F. Bake 40 to 45 minutes, until deep golden and a skewer comes out clean.
10

Check the center with an instant-read thermometer. It should read about 190°F.
11

Cool 10 minutes, then invert onto a rack. Dust with 2 tbsp powdered sugar once fully cool.

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Questions

What is Gugelhupf?

Gugelhupf is a tall, ring-shaped Austrian yeast cake studded with rum-soaked raisins and toasted almonds, traditionally baked in a fluted mold. Plan ahead: soak the raisins in rum for at least 1 hour. This reference files it under Austrian dessert: made in the oven, rated medium and about 85 minutes start to finish.

What temperature do I cook Gugelhupf at?

For Gugelhupf, the oven is set to 350 F (about 175 C) in step 9. The longest stretch at that heat is 45 minutes, in step 9.

Is toasting the nuts or seeds for Gugelhupf necessary?

Step 6 reads: "Toast 1/4 cup sliced almonds in a dry pan over medium heat for 3 to 4 minutes, until fragrant, then cool." It is quick and it shows. Step 6 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

Do I need any special equipment for Gugelhupf?

Beyond a knife and a board, the method uses a probe thermometer (step 10) and skewers (step 9).

What can I use instead of yeast in Gugelhupf?

The entry for Gugelhupf calls for 2 1/4 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Gugelhupf dairy-free?

Yes. The dairy in Gugelhupf is 3/4 cup whole milk, warmed, 1/2 cup unsalted butter, softened, 2 tbsp unsalted butter (for the mold). Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Gugelhupf gluten-free?

Yes. The gluten in Gugelhupf is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

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