Miele H6800BM Operating And Installation Instructions page 147

Guglhupf
Serves approx. 16
60 g butter
50 g sugar
1 egg
Zest of half a lemon
A pinch of salt
500 g strong white flour
1/2 cube of fresh yeast (21 g)
375 ml milk
50 g raisins
For dusting:
Icing sugar
Method:
1. Beat the butter until creamy. Add the
sugar and egg yolk and mix well. Add
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.
Setting:
Automatic programmes \ Baked
goods \ Guglhupf
Duration: Approx. 60 minutes
Fan plus
Temperature: 150–170 °C
Shelf level: 2
Duration: 50–60 minutes
Conventional heat
Temperature: 160–180 °C
Shelf level: 2
Duration: 50–60 minutes
Baking recipes
147