New Update
/sanjeev-kapoor/media/post_banners/6b7f94210fc52bc5a1de40304cfaa9402ad42c803bba9e7487e7eab57655c9ef.jpg)
Main Ingredients | Refined flour (maida), Butter |
Cuisine | German |
Course | Breads |
Prep Time | Preparation Time |
Cook time | Cooking Time |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Gugelhupf
- 1 1/2 cups Refined flour (maida)
- 2 tablespo Butter
- 1 tablespoon Almond flakes
- 2 teaspoons Yeast
- 1 teaspoon Castor sugar (caster sugar)
- 1 Egg
- 1/2 cup Warm milk
- 2 tablespoons Black raisins
- for dusting Icing sugar
Method
- Preheat oven to 180° C. Grease a savarin tin with some butter, sprinkle almond flakes on it and set aside.
- Take yeast in a bowl, add one teaspoon castor sugar and one tablespoon warm water. Mix and set aside for ten minutes or till the yeast activates.
- Put flour in another bowl, add butter and rub in well till the mixture resembles breadcrumbs. Add one tablespoon castor sugar and mix again.
- Add egg, yeast mixture and milk, mix well and knead into a smooth dough. Add raisins and knead again.
- Line the dough in the prepared tin. Cover with a damp muslin cloth and set aside to prove.
- Place the tin in the preheated oven and bake for forty-five minutes. Remove from oven, cool and remove the bread from the mould.
- Dust with icing sugar and serve.
Advertisment