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    You are in: Home / Recipes / Austrian Gugelhupf Recipe
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    Austrian Gugelhupf

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    3 hrs

    40 mins

    Creation in Hope's Note:

    This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of www.astray.com by Léon Brocard.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place warm milk in a medium mixing bowl. Sprinkle yeast over milk.
    2. 2
      Add 1/2 cup flour.
    3. 3
      Beat with a large spoon about 1 minute.
    4. 4
      Cover and let rise in a warm place until almost double (40 minutes).
    5. 5
      In a large mixing bowl beat butter and sugar until light and fluffy.
    6. 6
      Add the eggs, one at a time, mixing well after adding each.
    7. 7
      Stir in yeast mixture, raisins, currants, orange peel and salt.
    8. 8
      Gradually stir in the remaining 3-1/2 cups flour.
    9. 9
      Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan.
    10. 10
      Arange whole almonds in a design in the bottom of the pan.
    11. 11
      Carefully spoon batter over almonds.
    12. 12
      Cover and let rise in a warm place until almost double (about 1 hour).
    13. 13
      Bake in a 350 degree oven about 40 minutes.
    14. 14
      If necessary cover top with foil the last 15 minutes of baking time to prevent over browning.
    15. 15
      Remove from pan.
    16. 16
      Cool on wire rack.
    17. 17
      Before serving, sift powdered sugar over cake.

    Ratings & Reviews:

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    Nutritional Facts for Austrian Gugelhupf

    Serving Size: 1 (223 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 811.1
     
    Calories from Fat 349
    43%
    Total Fat 38.8 g
    59%
    Saturated Fat 21.3 g
    106%
    Cholesterol 225.1 mg
    75%
    Sodium 475.3 mg
    19%
    Total Carbohydrate 101.4 g
    33%
    Dietary Fiber 4.5 g
    18%
    Sugars 31.3 g
    125%
    Protein 16.8 g
    33%

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