Yeast Gugelhupf Recipe
Ingredients
| SPONGE | ||
| Yeast | 1 Ounce | |
| Active dry yeast | 3 3/4 Teaspoon | |
| Milk - 1 cup (heated to 110° to 115°F. if using dry yeast) | ||
| Sugar | 1/2 Teaspoon | |
| Unbleached flour | 1 Cup (16 tbs) | |
| DOUGH | ||
| Unsalted butter | 12 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 4 Large, separated | |
| Golden rum - 1 tablespoon | ||
| Vanilla extract | 1 Teaspoon | |
| Lemon zest | 1 | |
| Salt | 1/2 Teaspoon | |
| Unbleached flour - 3 cups, as needed | ||
| Golden Raisins | 1 Cup (16 tbs) | |
| Almonds | 1/4 Cup (16 tbs), sliced | |
| Confectioners' sugar - for serving | ||
Directions
MAKING
1 For the sponge: In a medium bowl, crumble the yeast into the milk and add the sugar.
2 Let stand for 3 minutes.
3 Add the flour and whisk until smooth.
4 Cover with a plastic wrap and let stand in a warm place until bubbly and doubled in volume,for about 30 minutes.
5 For the dough: In the bowl of a heavy-duty standing mixer fitted with the paddle blade, beat the butter and sugar on high speed, until light in color and texture, for about 2 minutes.
6 Add the sponge, and then beat on low speed.
7 Add the egg yolks, one at a time, then the rum, vanilla, lemon zest, and salt.
8 Gradually mix in enough of the flour to make a soft dough that barely leaves the sides of the bowl.
9 Let the dough mix for a minute or two before deciding to add more flour —it takes time to come together.
10 Beat with the paddle blade until smooth, occasionally scraping the dough off the blade,for about 5 minutes.
11 In a grease-free medium bowl, beat the egg whites with a handheld electric mixer on high speed until stiff peaks form.
12 Before adding the whites to the batter, scrape all of the batter off the paddle blade.
13 On low speed, gradually beat the whites into the dough until they are incorporated.
14 The whites will deflate, and the dough will become a batter. Mix in the raisins.
15 Generously butter a 9- to 9/4-inch Gugelhupf or fluted tube pan.
16 Sprinkle the almonds in the pan, pressing them to adhere to the sides.
17 Spread the batter evenly in the pan. Place the pan in a large plastic bag.
18 Put a tall glass of hot water in the bag next to the pan so the plastic doesn't touch the top of the pan, and close the bag.
19 Let stand in a warm place until the dough fills the pan by three quarters,for about 1 hour.
FINALIZING
20 Position a rack in the center of the oven and heat to 350 degrees farenheit.
21 Bake for 30 minutes.
22 Cover the top of the pan loosely with aluminum foil to prevent overbrowning.
23 Continue baking until the top is golden brown and an instant-read thermometer inserted in the loaf reads 200 degrees farenheit,for about 30 minutes more.
24 Cool on a wire rack for 10 minutes.
25 Unmold onto the rack and cool completely.
SERVING
26 Sift generously with confectioners' sugar before serving.
1 For the sponge: In a medium bowl, crumble the yeast into the milk and add the sugar.
2 Let stand for 3 minutes.
3 Add the flour and whisk until smooth.
4 Cover with a plastic wrap and let stand in a warm place until bubbly and doubled in volume,for about 30 minutes.
5 For the dough: In the bowl of a heavy-duty standing mixer fitted with the paddle blade, beat the butter and sugar on high speed, until light in color and texture, for about 2 minutes.
6 Add the sponge, and then beat on low speed.
7 Add the egg yolks, one at a time, then the rum, vanilla, lemon zest, and salt.
8 Gradually mix in enough of the flour to make a soft dough that barely leaves the sides of the bowl.
9 Let the dough mix for a minute or two before deciding to add more flour —it takes time to come together.
10 Beat with the paddle blade until smooth, occasionally scraping the dough off the blade,for about 5 minutes.
11 In a grease-free medium bowl, beat the egg whites with a handheld electric mixer on high speed until stiff peaks form.
12 Before adding the whites to the batter, scrape all of the batter off the paddle blade.
13 On low speed, gradually beat the whites into the dough until they are incorporated.
14 The whites will deflate, and the dough will become a batter. Mix in the raisins.
15 Generously butter a 9- to 9/4-inch Gugelhupf or fluted tube pan.
16 Sprinkle the almonds in the pan, pressing them to adhere to the sides.
17 Spread the batter evenly in the pan. Place the pan in a large plastic bag.
18 Put a tall glass of hot water in the bag next to the pan so the plastic doesn't touch the top of the pan, and close the bag.
19 Let stand in a warm place until the dough fills the pan by three quarters,for about 1 hour.
FINALIZING
20 Position a rack in the center of the oven and heat to 350 degrees farenheit.
21 Bake for 30 minutes.
22 Cover the top of the pan loosely with aluminum foil to prevent overbrowning.
23 Continue baking until the top is golden brown and an instant-read thermometer inserted in the loaf reads 200 degrees farenheit,for about 30 minutes more.
24 Cool on a wire rack for 10 minutes.
25 Unmold onto the rack and cool completely.
SERVING
26 Sift generously with confectioners' sugar before serving.
Chef
