Gugelhupf - Miele H6461 Recipe Book

Gugelhupf

Serves 16
Ingredients
60 g butter
50 g 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
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 ring tin (C 24 cm)
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.
Automatic programme settings
H 6x0x
Oven function
Programme
Shelf level
Programme approx.
duration
H 6x6x H 6x9x
c
Cakes \ Gugelhupf
See display
approx. approx.
80 78
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
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 (C 24 cm)
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.
Fan plus settings
Oven function
Temperature
Heating-up phase
Shelf level
Duration
70
Baking
H 6x0x H 6x6x H 6x9x
U
150–170
Normal
1 2
45–55
1
45–50
33