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 currently have a little time, I was searching on the web the other day. Looking for new, fascinating tips, inspiring dishes that I’ve never tested before, to treat my family with. Looking for quite some time unfortunately could not discover any interesting stuff. Right before I thought to give up on it, I discovered this tempting and easy treat by luck on Suncakemom. The dessert looked so delightful on its photo, that required rapid actions.
It was easy to imagine just how it’s created, its taste and how much my husband will like it. Mind you, it is rather simple to please him in terms of desserts. Anyhow, I got into the site and used the step-by-step instuctions that had been coupled with superb snap shots of the procedure. It just makes life less difficult. I can suppose it is a slight inconvenience to shoot snap shots down the middle of baking in the kitchen as you most often have sticky hands therefore i sincerely appreciate the time and energy she placed in to build this blogpost and recipe conveniently followed.
That being said I am empowered to present my own, personal recipes in the same way. Many thanks the idea.
I had been fine tuning the main recipe to make it for the taste of my family. I must mention it had been a terrific success. They enjoyed the flavour, the overall look and enjoyed getting a treat such as this in the midst of a lively workweek. They ultimately requested even more, more and more. Thus the next occasion I am not going to commit the same miscalculation. I am likely to twin the amount .
gugelhupf recipe originally 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.