Traditional Gugelhupf (Kugelhopf)

Method3 steps

1. 1

   Step 1: Lightly butter an 8.5-inch Kugelhopf mold of 8–9-cup capacity with extra greasing butter and put a whole blanched almond (12) in each crease, using the twelve mold almonds. Toss the ¾ cup raisin mixture with 1 tbsp rum and leave to soak at least 1 hour or overnight; it can soak while the dough is mixed and rises. Separately stir the yeast and 1 tbsp of the measured sugar (1 tbsp) into lukewarm cream (1 cup) and wait 10–15 minutes until very frothy.

   Activate yeast · 15 minUses 12 whole blanched almonds · Extra butter for lightly greasing Kugelhopf mold (quantity unspecified) · ¾ cup total regular and golden raisins · 1 tablespoon rum · 1 cup heavy cream · 2 1/4 teaspoons active dry yeast · 1 tbsp sugar for yeast activation

2. 2

   Step 2: Cream the ⅔ cup butter, chosen ⅓ cup lard OR replacement butter and remaining 7 tbsp sugar until pale and fluffy. Beat in lemon zest, vanilla and five yolks. Alternate half the flour and half the prepared yeast mixture, then their remaining halves and salt (1/2 teaspoon), mixing until combined. Mix with the paddle for 10 minutes, scraping the bowl as needed. Add a little extra yolk only if too dry, or extra flour only if too wet. Form a ball, cover loosely and let rise in a warm place until doubled, up to about 2 hours.

   First Gugelhupf rise until doubledUses ⅔ cup unsalted butter, room temperature, cut into pieces · ⅓ cup lard OR butter instead · Remaining 7 tbsp sugar for creaming · Zest from 1 lemon · 1 1/2 teaspoons quality pure vanilla extract · 5 large egg yolks (room temperature) · 4 cups all-purpose flour · frothy cream-yeast mixture with its 1 tbsp sugar

3. 3

   Step 3: Press or roll the risen dough into a ¼-inch-thick rectangle and scatter the prepared rum-soaked raisins and ⅓ cup slivered OR sliced dough almonds (⅓ cup) evenly over it. Roll from the wide edge and seal the ends together into a ring. Put the ring in the greased, whole-almond-lined mold and distribute evenly. Cover loosely and let rise about 1 hour until just barely above the mold. Heat the oven to 175°C/350°F. Bake 30–40 minutes until browned and a toothpick inserted in the centre comes out clean. Rest in the mold 10 minutes, then turn out onto a rack and cool completely. Dust the cooled cake with powdered sugar and serve.

   Bake Gugelhupf · 40 minUses enriched yeasted cake dough after doubled first rise · raisins after at-least-one-hour rum soak · ⅓ cup slivered OR sliced almonds for dough · Powdered sugar for finishing (quantity unspecified)