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Gugelhupf

Yeast Hood
Deel op Facebook Print Recipe

Ingredients

Ingredients for Sin (20 cm) Pan

  • 2 sticks plus 1½ tbsp 250 g of Butter
  • 3 tbsp 20 g Confectioner’s sugar
  • 2 tsp 10 g Vanilla sugar
  • Pinch of salt
  • Zest of ½ lemon
  • 5 Egg yolks
  • 5 Egg whites
  • ⅔ cup 150 g granulated sugar
  • 1½ cups 190 g flour
  • ¼ cup 40 g Cornstarch
  • 1 oz 30 g Raisins
  • Butter and flour for the pan
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Cream the butter with the confectioner’s sugar, vanilla sugar, salt, and lemon zest.
  • Mix the egg yolks in little by little.
  • Beat granulated sugar into the egg white, beat egg whites to stiff peaks, and then fold in.
  • Sift flour and cornstarch and carefully fold into the batter along with the raisins.
  • Coat the bundt pan with butter and dust with flour.
  • Pour in the batter and bake for about 1 hour.
  • Let cool, release from pan and dust with confectioner’s sugar.
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Course; Cake / Dessert
Cuisine; Austria / European