Guglhupf - Miele H 5081 BP User Instructions

Guglhupf

(A typical Austrian/South German cake)
Serves approx. 16
60 g butter
50 g sugar
1 egg
Zest of 1/2 half a lemon
A pinch of salt
500 g strong white flour
20 g fresh crumbled yeast or 1 x 7 g
sachet of fast action dried yeast
375 ml milk
50 g raisins
To dust:
Icing sugar
Method:
1. Beat the butter until creamy. Add the
sugar and egg yolk and mix well. Mix
the lemon zest, salt, flour, yeast and
milk, and mix all the ingredients to a
smooth dough.
2. Fold the stiffly beaten egg white into
the mixture, together with the raisins.
Grease and flour a ring tin (C 24 cm)
and pour the mixture into it. Place in the
oven and start the Automatic
programme.
If you are not using the Automatic
programme, leave to prove for a further
30 minutes at room temperature or in
the oven at 50 °C for approx. 15
minutes until the dough has doubled in
size. Bake until golden.
3. When cool, dust with the icing sugar.
Use one of the following functions:
Automatic / Cakes / Guglhupf
Baking duration: approx. 45 minutes
or:
Fan plus
Temperature: 150-170 °C
Shelf level: 2
Baking duration: 50–60 minutes
or:
Conventional heat
Temperature: 160–180 °C
Shelf level: 2
Baking duration: 50-60 minutes
Cakes
71