Gugelhupf (German Yeast Bundt Cake)
Serves 1835 mins prep45 mins cook
A cake that is so simple but so good, this gugelhupf is a yeast leavened cake, subtly flavored, and the perfect coffee partner.
0 servings
What you need
Instructions
Instructions 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.View original recipe