📝 About This Recipe
A true masterpiece of Austro-Hungarian baking, the Gugelhupf is a majestic, high-rising yeasted cake distinguished by its iconic circular fluted shape. This enriched bread features a buttery, brioche-like crumb studded with rum-soaked raisins and bright citrus zest, offering a sophisticated sweetness that isn't overpowering. Whether gracing a Sunday brunch table or served with afternoon coffee, its elegant silhouette and tender texture make it the ultimate symbol of European hospitality.
🥗 Ingredients
The Fruit Soak
- 1/2 cup Golden raisins or Sultanas (rinsed)
- 3 tablespoons Dark Rum (warmed slightly)
The Yeast Starter (Dampferl)
- 3/4 cup Whole milk (lukewarm, approx 105°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar
- 1/4 cup All-purpose flour (taken from the total flour amount)
The Main Dough
- 3 3/4 cups All-purpose flour (sifted)
- 3/4 cup Unsalted butter (very soft, at room temperature)
- 1/2 cup Granulated sugar
- 4 large Egg yolks (at room temperature)
- 1 teaspoon Vanilla extract (high quality)
- 1 tablespoon Lemon zest (finely grated)
- 1 teaspoon Fine sea salt
Pan Preparation & Garnish
- 15-20 pieces Whole blanched almonds (for the bottom of the mold)
- 2 tablespoons Powdered sugar (for dusting)
- 1 tablespoon Melted butter (for greasing the mold)
👨🍳 Instructions
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1
In a small bowl, combine the raisins and warm rum. Let them soak for at least 30 minutes while you prepare the dough.
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2
Create the 'Dampferl' (starter): In the bowl of a stand mixer, whisk together the lukewarm milk, yeast, 1 teaspoon of sugar, and 1/4 cup of flour. Cover and let sit in a warm spot for 15 minutes until bubbly and foamy.
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3
To the yeast mixture, add the remaining flour, sugar, egg yolks, vanilla, lemon zest, and salt. Attach the dough hook and mix on low speed until a shaggy dough forms.
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4
Increase to medium speed and begin adding the softened butter one tablespoon at a time. Ensure each piece is fully incorporated before adding the next.
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5
Knead the dough on medium speed for 8-10 minutes. The dough should be smooth, shiny, and elastic, pulling away from the sides of the bowl but remaining slightly tacky.
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6
Drain any excess rum from the raisins and fold them into the dough by hand or on the lowest mixer speed until evenly distributed.
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7
Shape the dough into a ball, place in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free area for 1.5 hours or until doubled in size.
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8
Thoroughly grease a 10-inch (2.5 liter) Gugelhupf or Bundt pan with melted butter. Place one blanched almond into each of the fluted indentations at the bottom of the pan.
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9
Gently punch down the risen dough. Form it into a log, then join the ends to create a ring. Place the ring into the prepared pan, pressing down lightly.
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10
Cover and let rise a second time for about 45-60 minutes. The dough should rise to just below the rim of the pan.
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11
Preheat your oven to 350°F (175°C). Bake the Gugelhupf for 45-50 minutes. If the top browns too quickly, tent it loosely with aluminum foil after 30 minutes.
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12
Check for doneness with a long skewer; it should come out clean, and the internal temperature should reach 190°F (88°C).
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13
Let the cake cool in the pan for exactly 10 minutes. This allows the structure to set while the steam helps release it from the flutes.
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14
Invert the pan onto a wire rack and gently lift it off. Allow the Gugelhupf to cool completely before dusting generously with powdered sugar.
💡 Chef's Tips
Always use room temperature ingredients, especially eggs and butter, to ensure the emulsion doesn't break. If you don't have a traditional ceramic Gugelhupf mold, a heavy-duty cast aluminum Bundt pan works perfectly. Do not over-proof during the second rise; if the dough rises over the edge of the pan, it may collapse in the oven. For an extra-moist crumb, brush the warm cake with a little extra rum or simple syrup immediately after unmolding. To check if the yeast is active, ensure the 'Dampferl' is visibly bubbling before adding the rest of the ingredients.
🍽️ Serving Suggestions
Serve thick slices with a dollop of unsweetened whipped cream (Schlagobers). Pair with a classic Viennese Melange (espresso with steamed milk and foam). Enjoy toasted the next day with a thick layer of high-quality apricot jam. Accompany with a glass of chilled dessert wine like a Late Harvest Riesling. Serve alongside fresh seasonal berries for a light summer dessert.