Gugelhupf is a timeless classic that never disappoints. Given that there is enough fruit and nuts are around. Soft, tall, easy and tasty!
As I recently have a little time, I had been browsing on the web last week. Looking to find new, challenging thoughts, inspirational recipes that I’ve never tasted before, to impress my family with. Looking for a long time but could not come across too many interesting stuff. Just before I wanted to give up on it, I stumbled on this tempting and easy treat by chance. It seemed so delightful on its snapshot, that called for prompt action.
It was not so difficult to imagine just how it’s created, how it tastes and how much my husband will probably want it. Mind you, it is quite easy to delight the guy when it comes to cakes. Anyway, I went to the webpage: Suncakemom and followed the detailed instuctions that had been coupled with superb images of the task. It just makes life much easier. I can suppose it’s a bit of a hassle to take photos in the midst of cooking in the kitchen as you ordinarily have sticky hands so that i genuinely appreciate the time and effort she put in to build this post .
With that in mind I’m inspired to present my own formulas similarly. Many thanks for the thought.
I was fine tuning the initial formula to make it for the taste of my family. I’ve got to mention it was an incredible outcome. They enjoyed the flavor, the consistency and enjoyed getting a sweet like this during a busy week. They quite simply asked for even more, a lot more. Hence the next occasion I’m not going to commit the same miscalculation. I’m likely to twin the amount .
The gugelhupf is from SunCakeMom
Take two cups and measure 1/2 / 100ml lukewarm milk into each.
Pour the raisins into one of them and the yeast in the other one. In a couple of minutes the yeasty milk starts to be foamy.
Put flour, butter eggs and honey into a medium size mixing bowl. When the yeast starts to foam pour it in the bowl too.
Dough it until it gets even.
Pour in chocolate chips, raisins or other dried fruit of your choice and mix them well.
Pour batter into the Kugelhopf form and leave it in a warm place for about 40 minutes it raise.
Preheat oven to 350°F / 180°C.
Put Kugelhopf in for a 45 minutes to bake.
Use a toothpick to check if it’s baked. If not, put it back to the oven.
When it’s baked leave it on a cooling rack to cool down.
Melt chocolate and pour it on top of the Kugelhopf.
Sprinkle finely chopped nuts on top.