Best Austrian Gugelhupf Yeast Risen Coffee Cake Recipes

GUGELHUPF / KUGLOF / KUGELHOPF - GERMAN/HUNGARIAN COFFEE CAKE

Steps:

• Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside.
• In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes).
• Separate 4 eggs - beat yolks and refrigerate whites, to save for filling.
• Add yolks to the yeast mixture.
• In large bowl place flour/butter crumbles and pour eggs/yeast over top.
• Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out.
• Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours).
• Now work on your filling:.
• Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded.
• Transfer to a bowl and let sit inside refrigerator until dough is ready.
• When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.).
• Remove dough from bowl and roll out into a large rectangle.
• Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form.
• Fold in the grounded nut mixture.
• Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.).
• Seal the finishing edge with a bit of water.
• Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.).
• Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan.
• Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top.
• Allow it cool, then turn out carefully.
• Serve plain or sprinkle with powdered sugar.
• Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave.
• Enjoy!

JAN'S AUSTRIAN GUGELHUPF

Steps:

• Soak the raisins in the rum; let stand till plump. Using the butter coat the inside of a Gugelhupf pan or a tube cake pan and sprinkle with the finely ground Almonds OR spray with the cooking spray then sprinkle with the almonds (I find this works best for releasing the finished cake); place a whole almond in each large section of the pan.
• Prepare the cake mix according to package directions but leave out 1 teaspoons of water and replace it with the Almond Extract. Drain and pat dry the raisins and sprinkle with a small amount of flour. Add the raisins. lemon zest and chopped almonds to the batter and gently fold inches Pour the batter in the prepared pan and bake according to package directions. Cool on a wire rack. Sprinkle the cooled cake with powdered sugar and serve.

GUGELHUPF CAKE

Steps:

• Cover the raisins and candied peel (if using) with orange juice or rum. Let sit overnight, or warm for about a minute in the microwave and let cool to room temperature. Set aside.
• Dissolve yeast in lukewarm milk with about 1 teaspoon of sugar and proof for about 15 minutes, or until bubbles form.
• Mix butter and sugar until creamy. Add eggs, one at a time. It's best if all ingredients are room temperature.
• Add vanilla, salt and lemon zest, then beat in flour and proofed yeast mixture and beat until a sticky batter forms. Add more milk or cream, if necessary, to thin the mixture and allow it to drop from the spoon.
• Drain raisins and lemon peel and fold them together with the almonds into the batter.
• Butter a bundt form, a Gugelhupf mold or a ring pan with a 9 or 10 cup capacity and sprinkle the inside with breadcrumbs.
• Spread the batter into the prepared Bundt pan or Gugelhupf form. Let it rise in a warm spot until almost doubled. Because my ingredients and house were at 60°F, this took over an hour.
• Bake in a pre heated oven (350°F) for 40 - 50 minutes.
• Let cool for about 10 minutes, then turn the cake out onto a rack to cool completely. Sprinkle powdered sugar over the top or cover in chocolate couverture (or chocolate glaze).
• Note:Sometimes, a Gugelhupf is served as a birthday cake with a bouquet of flowers placed in the middle. Traditionally, the "Geburtstagskind" (birthday child, irrespective of age) is responsible for entertaining any well-wishers who drop by, and this is a perfect cake for that: a festive form which requires no refrigeration and has enough fat that it will not dry out during a long day on the side board.

AUSTRIAN GUGELHUPF

Steps:

• Place warm milk in a medium mixing bowl. Sprinkle yeast over milk.
• Add 1/2 cup flour.
• Beat with a large spoon about 1 minute.
• Cover and let rise in a warm place until almost double (40 minutes).
• In a large mixing bowl beat butter and sugar until light and fluffy.
• Add the eggs, one at a time, mixing well after adding each.
• Stir in yeast mixture, raisins, currants, orange peel and salt.
• Gradually stir in the remaining 3-1/2 cups flour.
• Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan.
• Arange whole almonds in a design in the bottom of the pan.
• Carefully spoon batter over almonds.
• Cover and let rise in a warm place until almost double (about 1 hour).
• Bake in a 350 degree oven about 40 minutes.
• If necessary cover top with foil the last 15 minutes of baking time to prevent over browning.
• Remove from pan.
• Cool on wire rack.
• Before serving, sift powdered sugar over cake.