• Dough for a Gugelhupf form of 1.A few liter content
  • 17.6 oz flour
  • 1 cube fresh abolish or 1 package dried up yeast
  • 4.22 oz? sugar
  • 4.22 floz? milk
  • 3 eggs
  • 7 ounces? butter
  • salt
  • 1 organic lemon, some butter
  • 5.30 oz raisins
  • 3-4 tbsp brown rum
  • 1.76 oz almond slices
  • 2 tbsp butter, powdered sugar
  • Directions

    1. Sieve flour in a big bowl and in the center make a mold where you will set the yeast (use directions when using dry or quick yeast); crumb the fresh yeast.
    2. Mix them with some warm milk but some sugar.
    3. Cover it with a kitchen towel and let it rise for 15-20 minutes at a comfortable place.
    4. Add remaining sugar, ovum, soft butter, pinch of sodium, grated peel of the lemon, in addition to raisins: Pour boiling water within the raisins, add rum and let them soak briefly, drain these folks and dust them with flour, then add these people to the dough.
    5. Knead dough perfectly; add as much milk is necessary so you will get a smooth in addition to soft dough.
    6. Knead it quite hard so the dough makes pockets.
    7. Let it rise again right until volume has doubled.
    8. Grease the contour very thoroughly and spread almond slices on top, place the variety in the fridge until money has reached double sound level.
    9. Fill dough into the form along with let it rise again.
    10. Bake it on 200 C as well as 390 F for about Sixty minutes.
    11. Get cake out of the form and set it on a baking power grid, brush soft butter on top, it is going to melt right away then airborne dirt and dust with powdered sugar.

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