Gugelhupf
Serves 18
20 mins prep
40 mins cook
45 mins Proofing time
105 mins total
A cake that is so simple but so good, this gugelhupf is a yeast leavened cake, subtly flavored, and the perfect coffee partner.
Dough
ozdried cranberriesor dried cherries, raisins, or dried currants
ozap flour
fl ozwhole milkluke warm
eggsroom temperature
ozbuttersoftened plus extra for lining the pan
ozpowdered sugarfor dusting
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Prepare the dried fruit
Pour your dried fruit of choice into a medium heat safe bowl.
Pour enough hot water (it doesn't need to be boiling) over the fruit to cover the fruit and let it sit while you prepare the dough.
Make the dough
In the bowl of a stand mixer add in the flour, sugar, and yeast. Whisk the dry ingredients to combine.
Add in the eggs, butter, warm milk, vanilla, and lemon zest.
Use the dough hook attachment to knead the dough for about 10 minutes on medium low speed to fully combine all ingredients.
Drain the steeping dried fruit and pour the fruit into the mixing bowl with the yeasted dough.
Use the dough hook to briefly knead the fruit into the dough until it is evenly distributed.
Grease a bundt or gugelhupf pan with butter by brushing softened butter onto every surface of the interior of the pan.
Scoop the soft and sticky dough out of the mixing bowl and evenly distribute it around the pan. Cover the pan and leave somewhere warm (not hot!) to proof.
Preheat the oven to 350 F and place a rack in the center of the oven.
Proof and Bake
The dough should proof for about 45 minutes (maybe a little more or a little less depending on the temperature of your room and ingredients). The dough should have doubled in size.
Once proofed and the oven has preheated, place the pan into the oven and bake for 35-45 until the top is golden brown.
Rotate the cake after 25 minutes to allow it to bake and brown evenly.
Once the surface is golden brown, remove the pan from the oven and place on a cooling rack for 10 minutes.
After 10 minutes have passed, place a second cooling rack upside down onto the top of the bundt pan.
Hold onto both cooling racks, sandwiching the bundt pan in between and quickly flip so that the bundt pan is now right side up.
Remove the top cooling rack and give the bundt pan with the bottom cooling rack, a couple of firm taps onto the counter. You will feel the cake release.
Remove the bundt pan and leave the gugelhupf to cool fully before dusting with powdered sugar and serving.