Baking has, even surprising to myself, turned into one of my favorite hobbies, right after playing Angry Birds, ha!
So, after I offered you my ‘Brezels‘ here comes the Gugelhupf. Not necessarily “holiday baking material’, but still very delicious and easy-to-make. And did I already mention delicious?
A yeasty- German cake with raisins. Not too sweet, but delicious.
You need a 9 cup Bundt pan for this cake, but any round pan, that allows for ample rising, (remember the yeast!) will do.
To begin make the sponge:
For the sponge you need:
2 tablespoons of active dry yeast
1 cup plus 2 tablespoons of milk, at room temparature
1 cup high-gluten or bread flour
Mix it all together in a big bowl, let sit for 15 minutes to rise.
For the dough:
1 1/4 cups high-gluten or bread flour
1/2 cup sugar
1 teaspoon salt
1/2 pound unsalted butter, at room
temperature1/2 cup golden raisins
1/2 cup dark raisins
(powdered sugar for dusting)
Into the large bowl, with the sponge, add flour, sugar, eggs, salt and mix, with a mixer or by hand (careful very dough!) until smooth. Add the soft butter in small pieces at the time to fully incorporate. Then add the raisins and mix it all up.
Next, scrape the dough into the buttered and floured pan and cover with kitchen towel and leave to rise for about an hour. It should double in size.
Preheat oven to 450 degrees.
Place the Gugelhupf in the oven and immediately reduce the heat to 375 degress. Bake until golde brown and a skewer inserted in the center comes out clean. About 25min.
Dust with powdered sugar and serve warm, right out of the oven. That’s how we like it best.