Gugelhopf
Indulge in the timeless elegance of Gugelhopf, a traditional European sweet bread-cake that’s as stunning as it is scrumptious. Made with a rich, buttery dough infused with plump rum-soaked raisins and a hint of almonds, this classic treat combines the delicate fluffiness of brioche with the visual charm of a Bundt cake. Perfectly golden and crowned with a dusting of powdered sugar, Gugelhopf is ideal for festive gatherings, brunch spreads, or a cozy afternoon treat. With simple ingredients like all-purpose flour, milk, eggs, and yeast, this recipe comes together beautifully, featuring two gentle rises for that irresistibly airy texture. Serve it sliced with a cup of coffee or tea and watch it become a crowd-pleasing centerpiece. For those searching for authentic European desserts, holiday baking ideas, or easy Bundt cake recipes, this Gugelhopf delivers an unforgettable experience in both flavor and presentation.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 100 grams granulated sugar
- 10 grams dry active yeast
- 200 ml whole milk
- 120 grams unsalted butter
- 3 large eggs
- 1 teaspoon salt
- 100 grams raisins
- 2 tablespoons rum
- 50 grams sliced almonds
- 2 tablespoons powdered sugar
- 1 tablespoon vegetable oil or butter (for greasing the pan)
Instructions
In a small bowl, soak the raisins in rum for about 15 minutes to plump them up. Set aside.
Warm the milk gently until lukewarm (not hot). Sprinkle the yeast over the milk and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
Add the eggs, yeast mixture, and softened butter to the dry ingredients. Knead the dough by hand or use a stand mixer with a dough hook on medium speed for about 7-10 minutes, until the dough is smooth and slightly sticky.
Drain the raisins and fold them into the dough along with half of the sliced almonds.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1-1.5 hours, or until doubled in size.
Grease the Gugelhopf or Bundt pan thoroughly with butter or vegetable oil, and sprinkle the remaining sliced almonds evenly over the bottom and sides.
Punch down the dough gently to release air. Transfer it into the prepared pan, spreading it out evenly. Cover and let rise for another 30-45 minutes, or until the dough has risen just above the edge of the pan.
Preheat your oven to 180°C (350°F).
Bake the Gugelhopf for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, dust the Gugelhopf with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 16.3 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
