GUGELHOPF
This is a Swiss family recipe I received from my aunt. It is a well balanced dessert. It is a traditional European dessert bread that can be served during a meal or as a light dessert. It is known for its understated sweetness and characteristic ring shape. Traditionaly this is baked in a mold known as a gugelhopf (or kugelhopf) pan. Bundt pans, with their round form, deep fluted sides and central funnel will substitute fine.
Provided by Chef SwissMiss
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soften butter, add sugar and eggs, stir till creamy.
- Sift flour, baking powder and salt.
- Fold dry ingredients into creamy mixture.
- Blend in almonds, raisins, lemon.
- Add needed milk.
- Pour into greased cake form/angel food cake pan.
- Bake at 350 F for 30 to 40 minutes.
- Remove from oven and cool.
- If you wish to add a glaze use recipe below.
- To create a glaze, combine 3 cups of powdered sugar, ¾ cup of milk, ½ teaspoon vanilla extract, and the zest (grated skin) of 1 orange in a large bowl.
- Drizzle glaze on top of Gugelhopf and enjoy!
Nutrition Facts : Calories 288.1, Fat 12.1, SaturatedFat 4.6, Cholesterol 69.2, Sodium 283.6, Carbohydrate 40.3, Fiber 2, Sugar 18.6, Protein 6.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #cuisine #preparation #breads #desserts #european #swiss
You'll also love
