2 hrs 45 mins
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Units: US | Metric
- 1/2 cup raisins
- 1 tablespoon dark rum
- 6 tablespoons unsalted butter, softened
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1 1/3 cups unbleached all-purpose flour
- 1/3 cup whole blanched almond, coarsely chopped
- 1/4 cup sliced blanched almond, for lining the mold
- 1Thickly butter a 6-8 cup gugelhupf pan (or other decorative tube pan).
- 2Make the sponge: warm the milk over low heat in a small saucepan until it is just lukewarm, about 100°.
- 3Transfer milk to a small bowl; whisk in yeast.
- 4Stir in the flour and cover the bowl with plastic wrap; let the sponge rise until very puffy, about 20 minutes.
- 5Meanwhile, stir together the raisins and rum; let raisins soak in rum while you prepare the dough.
- 6Make the dough: use an electric stand mixer with paddle attachment—beat the butter with the sugar and salt on medium speed until soft and light, about 2-3 minutes.
- 7Beat in the lemon zest and vanilla.
- 8Beat in the egg yolks, one at a time, beating smooth after each addition.
- 9Stop mixer and scrape the sponge into the bowl; beat on lowest speed until incorporated, about 1 minute.
- 10Drain raisins well, reserving the rum; beat the rum into the dough, then beat in the flour.
- 11Beat the dough for 2 minutes on lowest speed, then stop the mixer and let dough rest for 10 minutes.
- 12Beat the dough on medium speed until it is smooth and elastic, about 2 additional minutes.
- 13Decrease speed to lowest and beat in the raisins and the chopped almonds.
- 14Scrape the dough into a buttered bowl and turn it over so that the top is buttered.
- 15Cover bowl with plastic wrap and let dough rise until it just begins to puff, about 20 minutes.
- 16Prepare mold: scatter the sliced almonds all over the buttered inside of the mold, rotating the mold to cover the buttered surface evenly with almonds.
- 17Invert to mold to remove any of the almonds that have not stuck to the butter.
- 18Using a large rubber spatula , carefully scrape the dough into prepared mold—try to avoid disturbing the sliced almonds.
- 19Cover the mold with a towel or piece of buttered plastic wrap and let the dough rise until it is doubled (if using a 6-cup mold, the risen dough should reach the top of the mold; if you are using an 8-cup mold, the risen dough should reach about ½ inch short of the top).
- 20About 15 minutes before the gugelhupf is risen, set a rack in the middle of the oven and preheat to 375°.
- 21Bake the gugelhupf until it is well risen and deep golden, about 40-45 minutes; pick should come out clean.
- 22Cool gugelhupf in pan on a rack for 10 minutes, then invert it onto the rack, remove the mold and cool completely.
- 23Serve: use a sharp serrated knife to cut into slices; storage: keep wrapped in plastic.
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Nutritional Facts for Austrian Gugelhupf (Yeast-Risen Coffee Cake)
Serving Size: 1 (60 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 219.8
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 4.4 g
- Cholesterol 51.6 mg
- Sodium 107.5 mg
- Total Carbohydrate 26.2 g
- Dietary Fiber 1.7 g
- Sugars 7.2 g
- Protein 5.0 g