Best 2 Gugelhupf Kuglof Kugelhopf Germanhungarian Coffee Cake Recipes
Indulge in the rich flavors and captivating history of Gugelhupf, Kuglof, or Kugelhopf, a delectable German-Hungarian coffee cake that has captured the hearts of generations. This iconic cake boasts a unique ring shape and a distinctive marbled pattern, making it a centerpiece of many celebrations and gatherings. As we embark on a culinary journey, let's uncover the secrets behind creating the perfect Gugelhupf, exploring the traditional and contemporary variations that have made this cake a beloved classic.
Let's cook with our recipes!
GUGELHUPF / KUGLOF / KUGELHOPF - GERMAN/HUNGARIAN COFFEE CAKE
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
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
GUGELHOPF
You'll bring a taste of the Old World to your holiday table when you serve this time-honored German pastry. It's sure to please everyone...even those who don't care for fruitcake. If you like, substitute dried cherries or raisins for the other dried fruits.-Karen Deaver, Babylon Village, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm milk. Place the flour, sugar, butter, orange zest and salt in a food processor; cover and process until blended. Add egg yolks; cover and process just until moistened. While processing, gradually add milk mixture in a steady stream. Stir in the apricots, cranberries and almonds., Transfer to a greased 9-in. decorative tube pan. Cover and let rise until doubled, about 1 hour. Bake at 375° for 30-35 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.,
Nutrition Facts : Calories 324 calories, Fat 12g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 91mg sodium, Carbohydrate 48g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.
Tips:
- Use room temperature ingredients for best results, as they will mix together more evenly.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Gradually add the eggs to the batter, one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Sift the flour and baking powder together before adding them to the batter. This will help to ensure that the batter is evenly mixed and free of lumps.
- Do not overmix the batter, as this can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Allow the cake to cool completely before glazing or frosting. This will help to prevent the glaze or frosting from melting.
Conclusion:
Gugelhupf is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or a snack. With its rich flavor and beautiful presentation, it is perfect for any occasion. Whether you are a seasoned baker or a novice, you are sure to find a Gugelhupf recipe that you will love. So next time you are looking for a special treat, give Gugelhupf a try!
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