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Baking
Gugelhupf
Preparation time: 80–90 minutes
Serves 16
Ingredients
60 g butter
50 g sugar
1 egg
¹/₂ cube of fresh yeast (21 g)
375 ml milk, lukewarm
Grated zest of ¹/₂ a lemon
A pinch of salt
500 g plain flour
50 g raisins
To dust:
Icing sugar
Accessories
24 cm Gugelhupf cake tin
Preparation with the Automatic
programme
Beat the butter until creamy. Add the
sugar and egg yolk and mix well. Stir
the crumbled yeast into lukewarm milk,
add the lemon zest, salt and flour, and
mix all the ingredients to a smooth
dough.
Fold the stiffly beaten egg white into the
mixture, together with the raisins.
Grease and flour a Gugelhupf tin and
pour the mixture into it. Place in the
oven and start the Automatic
programme.
After baking turn the cake out of the tin
and dust with icing sugar.
44
Preparation with Fan Plus
Beat the butter until creamy. Add the
sugar and egg yolk and mix well. Stir
the crumbled yeast into lukewarm milk,
add the lemon zest, salt and flour, and
mix all the ingredients to a smooth
dough.
Fold the stiffly beaten egg white into the
mixture, together with the raisins.
Grease and flour a ring tin and pour the
mixture into it. Cover the tin and leave
to prove until doubled in size either at
room temperature for about 30 minutes,
or in the oven for about 15 minutes
using Conventional Heat at 35 °C. Then
bake until golden.
After baking turn the cake out of the tin
and dust with icing sugar.
Automatic programme settings
Oven function: Automatic programmes
Programme: Cakes \ Gugelhupf
Shelf level: See display
Programme duration: approx. 78 [80]
(72) minutes
Fan Plus settings
Oven function: Fan Plus
Temperature: 150–160 °C
Heating-up phase: Normal
Shelf level: 2 [1] (1)
Duration: 45–55 minutes
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