Best 7 Gugelhupf Recipes

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Gugelhupf, a traditional German coffee cake, is a delicious and visually appealing treat that can be enjoyed for breakfast, dessert, or as a snack. With its distinctive ring shape and marbled pattern, this cake is not only a delight to the palate but also a feast for the eyes. Whether you are a seasoned baker or a novice cook, finding the best gugelhupf recipe can be a daunting task. In this article, we will guide you through the various recipes available, highlighting their unique flavors, textures, and presentation techniques. Explore a world of gugelhupf recipes, from classic to modern, and discover the perfect one to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

GUGELHUPF



Gugelhupf image

Provided by Food Network

Categories     dessert

Time 1h26m

Yield 8 to 10 servings

Number Of Ingredients 16

1 cup milk, heated to 100 degrees F.
1/4 cup sugar
1 ounce yeast
1 pound bread flour
1 teaspoon salt
2 egg
3 ounces unsalted butter
2 tablespoons butter, melted
1/4 cup sugar
3 ounces unsalted butter, softened
3 ounces sugar
1 tablespoon cinnamon
3 ounces hazelnuts, toasted, skins removed and chopped
3 ounces blanched almonds, toasted and chopped
3 ounces golden raisins, soaked in 1/4 cup dark rum
Powdered sugar, for garnish

Steps:

  • To prepare the dough: in a bowl, combine milk, sugar, and yeast. Stir and allow to proof.
  • In a mixing bowl, combine flour and salt. Using the paddle attachment, over low speed, slowly add the yeast mixture. Add the eggs, 1 at a time, and lastly, the butter, a piece at a time.
  • Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes. Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes.
  • Generously butter a gugelhupf mold. Sprinkle with sugar. Reserve.
  • Preheat the oven to 350 degrees F.
  • Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long. Spread the butter throughout the surface. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Lastly, sprinkle the chopped nuts and macerated raisins. Roll the dough into a log and place inside the prepared mold.
  • Bake for 50 to 60 minutes or until top is well browned. Leave it to cool in the mold for 10 minutes, then unmold it on a wire rack. Sprinkle generously with sifted powdered sugar before serving.

GUGELHUPF



Gugelhupf image

Gugelhupf is a classic German and Austrian cake that is baked in a gugelhupf pan, which is similar to a Bundt® pan, just a bit higher. Germans like their cakes on the dry side because they are traditionally eaten in the afternoon with a cup of coffee or tea ("Kaffee und Kuchen").

Provided by Lena

Categories     Desserts     Cakes

Time 1h30m

Yield 12

Number Of Ingredients 11

1 ⅓ cups unsalted butter, at room temperature
1 ¼ cups confectioners' sugar
3 large eggs, at room temperature
4 large egg yolks, at room temperature
3 teaspoons lemon zest
2 teaspoons vanilla sugar
⅓ cup raisins
4 large egg whites, at room temperature
¾ cup white sugar
2 cups all-purpose flour, sifted
2 tablespoons confectioners' sugar for dusting

Steps:

  • Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
  • Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
  • Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 418 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 23.4 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.9 g, Sodium 42.3 mg, Sugar 29.5 g

GUGELHUPF / KUGLOF / KUGELHOPF - GERMAN/HUNGARIAN COFFEE CAKE



Gugelhupf / Kuglof / Kugelhopf - German/Hungarian Coffee Cake image

However you spell it, it's a rolled coffee cake made from a raised dough that has a walnut/chocolate swirl inside. This recipe was given to me by both my Aunt (in-law) and Mother-in-law. The family always enjoy it during every holiday/family gathering and since I've been successful at making it, that job seems to have been past on to me- The tradition shall continue. Yay!

Provided by Pajene

Categories     Breakfast

Time P2DT1h15m

Yield 12-16 slices, 16 serving(s)

Number Of Ingredients 12

2 cups flour
1/2 cup bread flour
1 3/4 cups unsalted butter
1/8 cup lemon rind (grated from 1 lemon)
2 tablespoons powdered sugar
1 (1/4 ounce) package dry active yeast
1 cup skim milk
4 egg yolks
1 cup walnuts
1 cup powdered sugar
1 tablespoon cocoa powder
4 egg whites

Steps:

  • Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside.
  • In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes).
  • Separate 4 eggs - beat yolks and refrigerate whites, to save for filling.
  • Add yolks to the yeast mixture.
  • In large bowl place flour/butter crumbles and pour eggs/yeast over top.
  • Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out.
  • Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours).
  • Now work on your filling:.
  • Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded.
  • Transfer to a bowl and let sit inside refrigerator until dough is ready.
  • When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.).
  • Remove dough from bowl and roll out into a large rectangle.
  • Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form.
  • Fold in the grounded nut mixture.
  • Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.).
  • Seal the finishing edge with a bit of water.
  • Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.).
  • Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan.
  • Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top.
  • Allow it cool, then turn out carefully.
  • Serve plain or sprinkle with powdered sugar.
  • Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave.
  • Enjoy!

Nutrition Facts : Calories 355.5, Fat 26.2, SaturatedFat 13.7, Cholesterol 95.2, Sodium 28.4, Carbohydrate 25.9, Fiber 1.3, Sugar 8.7, Protein 5.7

MARBLED GUGELHUPF



Marbled Gugelhupf image

An Austrian cake, similar to an American Bundt cake.

Provided by Mikekey *

Categories     Cakes

Time 1h20m

Number Of Ingredients 11

3 eggs, separated
1 3/4 c powdered sugar (icing sugar)
1/2 c butter, melted
1 tsp vanilla extract
2 c all purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 c milk
2 Tbsp cocoa powder
1 Tbsp milk
powdered sugar, for dusting

Steps:

  • 1. Preheat oven to 350F. Coat an 8 cup gugelhupf pan with nonstick cooking spray. (or use bundt pan)
  • 2. Beat egg whites in a medium bowl until soft peaks form. Set aside.
  • 3. In a larger bowl, with electric mixer, beat the sugar, butter, vanilla and egg yolks until smooth a creamy.
  • 4. Sift flour, baking powder and salt together and add half to egg yolk mixture, along with half the milk. Mix until combined and add remaining flour and milk, mixing again.
  • 5. Fold in egg whites until combined.
  • 6. Spoon half the batter into prepared pan. Mix cocoa and 2 tbls. milk until smooth. Add to remaining batter and mix until blended.
  • 7. Spoon into pan and using a knife, swirl white and chocolate batter together until marbeled.
  • 8. Bake 50-60 minutes, or until a wooden skewer inserted in center comes out clean. Remove from oven and turn pan onto wire rack to cool. Cake should release.
  • 9. Dust with powdered sugar to serve.

OLD VIENNA MARBLED GUGELHUPF



Old Vienna Marbled Gugelhupf image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 1h15m

Yield Twelve servings

Number Of Ingredients 12

Butter for greasing pan
2 1/4 cups all-purpose flour, plus additional for dusting pan
4 eggs, separated
1 1/4 cups sugar
1 teaspoon grated lemon zested
1 tablespoon Austrian rum or Cognac
1 1/2 teaspoons baking powder
1 cup heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup water
Confectioners' sugar to dust cake
Softly whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees. Butter and flour a 10-cup fluted cake pan.
  • In a large bowl, using an electric mixer, beat the egg yolks with the sugar, lemon zest and rum until pale yellow and creamy.
  • Sift flour with baking powder and slowly stir into the egg yolk mixture alternately with the cream.
  • In a clean bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter. Spoon half of the batter into another bowl.
  • In a small bowl, mix the cocoa powder with the water to form a paste and gently stir into half of the batter.
  • Spoon about two-thirds of the plain batter into the prepared pan. Add all of the chocolate batter and then the remaining plain. Do not worry about mixing them; a pattern will form during the baking process.
  • Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a cake plate and let stand for several hours. Dust with confectioners' sugar when cool. Serve each slice with a dollop of softly whipped cream.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 75 milligrams, Sugar 23 grams, TransFat 0 grams

AUSTRIAN GUGELHUPF (YEAST-RISEN COFFEE CAKE)



Austrian Gugelhupf (Yeast-Risen Coffee Cake) image

Make and share this Austrian Gugelhupf (Yeast-Risen Coffee Cake) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup milk
2 1/2 teaspoons active dry yeast
2/3 cup unbleached all-purpose flour
1/2 cup raisins
1 tablespoon dark rum
6 tablespoons unsalted butter, softened
3 tablespoons sugar
1/2 teaspoon salt
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 large egg yolks
1 1/3 cups unbleached all-purpose flour
1/3 cup whole blanched almond, coarsely chopped
1/4 cup sliced blanched almond, for lining the mold

Steps:

  • Thickly butter a 6-8 cup gugelhupf pan (or other decorative tube pan).
  • Make the sponge: warm the milk over low heat in a small saucepan until it is just lukewarm, about 100°.
  • Transfer milk to a small bowl; whisk in yeast.
  • Stir in the flour and cover the bowl with plastic wrap; let the sponge rise until very puffy, about 20 minutes.
  • Meanwhile, stir together the raisins and rum; let raisins soak in rum while you prepare the dough.
  • Make the dough: use an electric stand mixer with paddle attachment-beat the butter with the sugar and salt on medium speed until soft and light, about 2-3 minutes.
  • Beat in the lemon zest and vanilla.
  • Beat in the egg yolks, one at a time, beating smooth after each addition.
  • Stop mixer and scrape the sponge into the bowl; beat on lowest speed until incorporated, about 1 minute.
  • Drain raisins well, reserving the rum; beat the rum into the dough, then beat in the flour.
  • Beat the dough for 2 minutes on lowest speed, then stop the mixer and let dough rest for 10 minutes.
  • Beat the dough on medium speed until it is smooth and elastic, about 2 additional minutes.
  • Decrease speed to lowest and beat in the raisins and the chopped almonds.
  • Scrape the dough into a buttered bowl and turn it over so that the top is buttered.
  • Cover bowl with plastic wrap and let dough rise until it just begins to puff, about 20 minutes.
  • Prepare mold: scatter the sliced almonds all over the buttered inside of the mold, rotating the mold to cover the buttered surface evenly with almonds.
  • Invert to mold to remove any of the almonds that have not stuck to the butter.
  • Using a large rubber spatula , carefully scrape the dough into prepared mold-try to avoid disturbing the sliced almonds.
  • Cover the mold with a towel or piece of buttered plastic wrap and let the dough rise until it is doubled (if using a 6-cup mold, the risen dough should reach the top of the mold; if you are using an 8-cup mold, the risen dough should reach about ½ inch short of the top).
  • About 15 minutes before the gugelhupf is risen, set a rack in the middle of the oven and preheat to 375°.
  • Bake the gugelhupf until it is well risen and deep golden, about 40-45 minutes; pick should come out clean.
  • Cool gugelhupf in pan on a rack for 10 minutes, then invert it onto the rack, remove the mold and cool completely.
  • Serve: use a sharp serrated knife to cut into slices; storage: keep wrapped in plastic.

Nutrition Facts : Calories 219.8, Fat 10.7, SaturatedFat 4.5, Cholesterol 51.6, Sodium 107.5, Carbohydrate 26.2, Fiber 1.7, Sugar 7.2, Protein 5

GUGELHUPF CAKE



GUGELHUPF CAKE image

Categories     Cake     Dessert     Bake     Christmas     Vegetarian     Christmas Eve

Number Of Ingredients 11

125ml red wine
1 small piece of a cinnamon stick
1 strip of lemon and orange rindbr>220g sugar
100g dark baking chocolate
250g soft butter
5 egg yolks
250g flour
1 tsp baking powder
cinnamon
5 egg whites
salt

Steps:

  • Additionally melted butter and flour for the baking tin powder sugar for sprinkling Put the red wine in a pan with the cinnamon stick, lemon and orange rind and 1 dessert spoon of sugar. Heat but do not boil.Remove from the heat, put through a sieve and leave to cool. Grate the chocolate finely. Beat the butter with 100g sugar until smooth and creamy. Add the egg yolks gradually, beating thoroughly after each addition until the mixture is pale and creamy. Sieve the flour and baking powder in a separate bowl and mix in the grated chocolate and cinnamon. Preheat the oven to 175 degrees C. Beat the egg whites with a pinch of salt and 2 dessert spoons sugar until creamy. Trickle in the rest of the sugar and beat until stiff. Add half of the flour mixture and the red wine to the butter and egg yolk mixture. Then fold in the other half of the flour mixture and the egg white mixture and mix all the ingredients carefully. Grease the baking tin with melted butter and sprinkle with flour.Pour the mixture into the tin and bake in the bottom half of the oven for 50-60 minutes. Take out when cooked and leave to cool slightly and then turn out onto a cake rack. When cool sprinkle with powdered sugar.

Tips:

  • Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your Gugelhupf. Use fresh, flavorful ingredients whenever possible.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a light and airy cake.
  • Gradually add the eggs one at a time: This will help to prevent the batter from curdling.
  • Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the cake in a well-greased and floured bundt pan: This will help to prevent the cake from sticking to the pan.
  • Let the cake cool completely before glazing or dusting with powdered sugar: This will help to prevent the glaze or powdered sugar from melting.

Conclusion:

Gugelhupf is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. With its rich flavor and beautiful presentation, it is sure to be a hit with your family and friends. So next time you're looking for a special treat, give Gugelhupf a try!

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