Go Back Email Link

Whole Grain Gugelhupf With Dried Fruit

Deel op Facebook Print Recipe

Ingredients

  • ¾ cup 200 ml Milk
  • ¼ cup 35 g Yeast
  • ¼ cup 50 g Brown sugar
  • 2½ cups 250 g Whole grain spelt flour
  • 1 stick plus 2½ tbsp 150 g Butter or untempered vegetable margarine
  • 1 tbsp 40 g Honey
  • Dash of salt
  • 3 Egg yolks
  • Zest of ½ lemon
  • 4 tsp 2 cl Rum
  • 1 oz 25 g Raisins
  • 2 oz 50 g Dried plums
  • 2 oz 50 g Dried apricots
  • 2 oz 50 g Dried apple slices
  • Light margarine for the pan
  • Oat flakes for the pan

Instructions

  • The day before, cover the dried plums, apricots, and apple slices with boiling water and let soak.
  • Warm the milk.
  • Add the yeast, sugar, and 1/5 of the flour, stir, cover, and let rise in a warm place until it has doubled in size.
  • Cream the butter, honey, and salt and add the eggs.
  • Mix in the lemon zest, rum, raisins, and the rest of the flour, then knead with the starter dough.
  • Drain the dried fruit, chop into small pieces, and knead into the dough.
  • Butter a bundt pan and sprinkle it with oat flakes.
  • Fill with the dough, cover, and let rise again until it has doubled in size.
  • Preheat oven to 400 °F (200 °C) and bake for about 1 hour.
--------------------------------------------------------------------------------------------------
Course; Fruit
Cuisine; Austria / European