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Gugelhopf

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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.

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Gugelhopf


Ingredients Needed For Gugelhopf
* 1 1/2 cups flour (300 g)
*1 teaspoon baking powder
*1/2 cup white sugar (120 g)
*1/2 teaspoon salt
*1/4-1/2 cup milk (1 dl)
*1/4 cup butter (60 g)
*1 lemon, juice and zest of
*1/2 cup raisins (100 g)
*1/2 cup almonds (100g)
*2 eggs, beaten


Directions To Prepare Gugelhopf
Soften butter, add Sugar and eggs, stir till creamy.<BR>
Sift flour, baking powder and salt.<BR>
Fold dry ingredients into creamy mixture.<BR>
Blend in almonds, raisins, lemon.<BR>
Add needed milk.<BR>
Pour into greased cake form/angel food cake pan.<BR>
Bake at 350 F for 30 to 40 minutes.<BR>
Remove from oven and cool.<BR>
If you wish to add a glaze use recipe below.<BR>
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.<BR>
Drizzle glaze on top of Gugelhopf and enjoy!



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Thursday, August 24, 2017, 10:25 am


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