Gugelhupf

Gugelhupf it's soft yeast dough which contains raisins and almonds.  Other Gugelhupf contain candied fruits and nuts.  This big cake has a distinctive shape and I use a Gugelhupf mold which is made of cast iron.  This mold was kindly given to me by my mother-in-law. Gugelhupf is normally served during tea-time in Europe.  Follow recipe serves 6 to 8 persons.

Ingredients:
1 kg flour
42 g fresh yeast
1/2 litre fresh milk
100 g soft butter
4 eggs
200 g sugar
a pinch of salt
200 g raisins
50 g almond splitters
whole, peeled almonds

Method:
In a bowl, mix together crumbled yeast, 1/4 litre warm milk and 150 g flour.  Cover bowl with a cloth and leave aside for about 15 to 30 minutes to rise.  This mixture is called "Vorteig" or "yeast sponge".

Soak the raisin in warm water for 15 minutes.  Drain and set aside.  In a mixing bowl, add the balance flour, eggs, the balance milk, sugar and salt.  Knead with the dough hook until the dough leaves the side of the mixing bowl.  This will take about 10 minutes.

Add butter and yeast sponge.  Knead thoroughly and cover with a cloth to let dough rise to double its volume.  This will take about 30 minutes to an hour.

Knead dough lightly and add raisins and almond splitters.  Mix well.

Butter mold and arrange whole almonds in the grooves.  Add dough to mold and level the surface. Leave to rise for another 30 minutes or until the dough is about to reach the top of the mold.  In the meantime, preheat oven to 190° C (convection) using the lower heat only.

Bake for about 45 to 50 minutes.  Once done, remove from oven and let Gugelhupf cool down in its mold.  Turn it over and serve.

Bon Appetit!