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 lately have some time, I had been searching on the internet the other day. In need of new, exciting ideas, inspirational meals that I have never tried before, to amaze my family with. Searching for quite some time but couldn’t come across too many interesting things. Right before I wanted to give up on it, I ran across this scrumptious and simple dessert simply by chance. The dessert seemed so fabulous on its photo, that required urgent action.
It had been not so difficult to imagine how it’s made, how it tastes and how much boyfriend will probably want it. Actually, it is extremely easy to keep happy him in terms of puddings. Yes, I’m a blessed one. Or maybe he is.Anyhow, I went to the website: Suncakemom and used the precise instuctions that had been accompanied by wonderful snap shots of the method. It really makes life much easier. I could suppose it’s a slight inconvenience to shoot snap shots down the middle of baking in the kitchen as you typically have gross hands so I sincerely appreciate the effort and time she placed in to make this post .
That being said I am inspired to present my personal recipe in the same way. Thanks for the idea.
I was tweaking the original formula create it for the taste of my family. I can tell you it absolutely was a terrific success. They prized the flavor, the thickness and loved getting a sweet like this during a hectic workweek. They basically asked for even more, more and more. Thus the next occasion I’m not going to make the same miscalculation. I am going to double the amount to make them pleased.
gugelhupf Credit 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.