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Emperor’s Gugelhupf

Deel op Facebook Print Recipe

Ingredients

  • 3½ cups 430 g Flour
  • 2 sticks 220 g Butter
  • ¾ cup 90 g Confectioner’s sugar
  • 6 Eggs
  • ¾ cup 170 ml Milk
  • 5 tbsp 42 g Yeast
  • 2 oz 60 g Raisins
  • Salt
  • Zest of one lemon
  • Butter and flour for the pan
  • Confectioner’s sugar for dusting

Instructions

  • Cream the butter with the confectioner’s sugar.
  • Add the eggs little by little, and then add a tablespoon of flour at a time.
  • Dissolve the yeast in lukewarm milk and add along with the rest of the flour.
  • Knead together well.
  • Finally, mix in raisins, salt, and lemon zest.
  • Coat the bundt pan with soft butter and dust with flour.
  • Fill in the dough, cover with a towel, and let rise in a warm place for about 1 hour.
  • Bake for about 1 hour in an oven preheated to 350 °F (180 °C).
  • Let cool, release from pan, and dust with powdered sugar.
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Course; Cake / Dessert
Cuisine; Austria / European