Gugelhupf is a timeless classic that never disappoints. Given that there is enough fruit and nuts are around. Soft, tall, easy and tasty!
As I most recently have some time, I had been surfing on the web last week. Trying to get fresh, interesting tips, inspirational recipes that We have never tested before, to astonish my family with. Looking for quite some time yet couldn’t find too many interesting stuff. Just before I thought to give up on it, I came across this yummy and simple treat by accident at Suncakemom. The dessert seemed so delicious on its photo, it required prompt action.
It absolutely was not so difficult to imagine just how it is made, its taste and just how much my husband is going to love it. Actually, it is extremely easy to impress the man when it comes to desserts. Anyway, I visited the page and then used the step-by-step instuctions that were combined with nice images of the operation. It really makes life much easier. I could suppose it’s a slight hassle to shoot snap shots in the midst of cooking in the kitchen as you may normally have sticky hands so I highly appreciate the time and effort she placed in to make this blogpost and recipe conveniently followed.
That being said I’m encouraged to present my own, personal recipe similarly. Many thanks the thought.
I had been fine tuning the initial recipe create it for the taste of my family. I can say it absolutely was a terrific outcome. They prized the taste, the overall look and loved getting a treat such as this in the midst of a lively week. They basically demanded more, many more. Hence the next time I am not going to make the same mistake. I’m gonna multiply the amount .
You can find the original gugelhupf recipe and more at SunCakeMom
Take two cups and measure 1/2 / 100ml lukewarm milk into each.
Pour the raisins into one of them and the yeast in the other one. In a couple of minutes the yeasty milk starts to be foamy.
Put flour, butter eggs and honey into a medium size mixing bowl. When the yeast starts to foam pour it in the bowl too.
Dough it until it gets even.
Pour in chocolate chips, raisins or other dried fruit of your choice and mix them well.
Pour batter into the Kugelhopf form and leave it in a warm place for about 40 minutes it raise.
Preheat oven to 350°F / 180°C.
Put Kugelhopf in for a 45 minutes to bake.
Use a toothpick to check if it’s baked. If not, put it back to the oven.
When it’s baked leave it on a cooling rack to cool down.
Melt chocolate and pour it on top of the Kugelhopf.
Sprinkle finely chopped nuts on top.