Austrian Gugelhupf

"This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of by Léon Brocard."
photo by a user photo by a user
Ready In:
3hrs 40mins




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

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