Gugelhupf - Miele H 6000 Recipe Booklet

Baking

Gugelhupf

Preparation time: 80–90 minutes
Makes 16 slices
Ingredients
60 g butter
50 g caster sugar
1 egg
¹/₂ cube of fresh yeast (21 g)
375 ml lukewarm milk
Grated zest of ¹/₂ lemon
A pinch of salt
500 g strong white flour
50 g raisins
For dusting
Icing sugar
Accessories
24 cm  Gugelhupf cake tin
Method for Automatic programme
Cream the butter and add the sugar
and egg yolk. Mix well. Dissolve the
yeast in lukewarm milk. Then add to the
lemon zest, salt and flour and knead all
the ingredients together until you get 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.
Method for Fan plus
Cream the butter and add the sugar
and egg yolk. Mix well. Dissolve the
yeast in lukewarm milk. Then add to the
44
lemon zest, salt and flour and knead all
the ingredients together until you get 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
Duration: ca. 78 [80] (72) Minuten
Fan plus settings
Oven function: Fan plus
Temperature: 150–160 °C
Heating-up phase: normal
Shelf level: 2 [1] (1)
Duration: 45–55 minutes