I love this kind of yeasted cake. They aren’t too sweet but the smell is oh so yummy and they taste really good. A perfect holdiay cake, something special that you will always associate with Christmas or New Years. I would serve it with champagne or better yet, Inniskillin Vidal Sparkling Icewine. ( I used a 9 inch gugelhopf mold )
SERVES 8 TO 10
1 tablespoon active dry yeast
1 cup whole milk, warm but not over 110 degrees
2 tablespoons honey, mild flavored variety
1/2 cup sugar
1 1/2 sticks of unsalted butter, slightly softened, plus more for the mold
4 egg yolks
4 egg whites, beaten until stiff
1 tablespoon Grand Marnier
2 1/2 teaspoons orange zest
1/2 teaspoon vanilla extract
1 teaspoon cardamom
1/2 teaspoon fine grind sea salt
3 1/2 cups unbleached all purpose flour
1 cup raisins or zante currants
1/2 cup sliced almonds
confectioners sugar for dusting
1. For the starter you want to combine the milk and honey and sprinkle the yeast over the top and let it bloom. Once all the yeast is hydrated add 1 cup of the flour and mix to combine. Cover and set aside for 30 minutes.
In the bowl of a mixer fitted with a paddle cream the butter with the sugar. Once it is smooth add the starter and combine it.
2. Scrape down the sides of the mixing bowl. With the mixer running add the egg yolks one at a time only adding another after the previous one is blended in. Add the Grand Marnier, vanilla, cardamom, salt and orange zest.
3. Add two cups of flour and mix to combine. You want the dough to be stiff enough to just pull away from the sides. It should look like the gugelhopf mold in a sense in that you should see pleats of dough with shiny bowl spots. If you need to add flour a 1/4 cup at a time. you should see strands of gluten forming. Mix in the egg whites which will make the dough more like a batter. Mix in the raisins
4. Butter the mold with lots of butter and then sprinkle in the almonds along the sides and top. Add the dough to the mold making sure it is evenly distributed. Cover loosely with plastic wrap and set aside.
5. Pre heat the oven to 350 degrees. Once the dough has risen to about the 3/4 mark on the sides of the mold slide it into the oven and bake it for 30 minutes. Check it and if the exposed cake is browning to fast loosely set a piece of foil on top. Bake another 30 minutes.
6. Remove from the oven and invert the mold onto a cooling rack and lift the mold. Let the cake cool completely. Dust with powder sugar and serve. It is best served the day it is made. If there happen to be leftovers it makes great French toast.
One thought on “Gugelhopf”
This looks incredible! I aspire to make one, Tom. I have a new bundt pan, my kugelhopf pan is done gone rusted. Beautiful cake. Bet it’s really good toasted….french toast sounds amazing!