Dish📝 About This Recipe
A true icon of Central European pastry, the Gugelhupf is a magnificent, tall fluted cake that bridges the gap between bread and brioche. This authentic version features a buttery, golden crumb studded with rum-plumped raisins and scented with fresh lemon zest and vanilla. Its distinctive ring shape and dusting of snow-white sugar make it the ultimate centerpiece for a sophisticated afternoon 'Kaffee und Kuchen'.
🥗 Ingredients
The Fruit Maceration
- 100 grams Sultanas or golden raisins (rinsed and dried)
- 3 tablespoons Dark Rum (slightly warmed to speed up absorption)
The Yeast Starter (Dampfl)
- 125 ml Whole milk (lukewarm, approx 35°C/95°F)
- 30 grams Fresh yeast (or 10g active dry yeast)
- 1 teaspoon Granulated sugar
- 2 tablespoons All-purpose flour (taken from the total flour amount)
The Main Dough
- 500 grams All-purpose flour (high-quality, sifted)
- 150 grams Unsalted butter (very soft, at room temperature)
- 80 grams Granulated sugar
- 4 large Egg yolks (at room temperature)
- 1 large Whole egg (at room temperature)
- 1 piece Lemon zest (finely grated from one organic lemon)
- 1 teaspoon Vanilla bean paste
- 1/2 teaspoon Fine sea salt
Pan Preparation & Garnish
- 15-20 pieces Whole blanched almonds (for the bottom of the mold)
- 1 tablespoon Butter (melted, for greasing the mold)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, combine the sultanas and rum. Let them soak for at least 30 minutes, or ideally overnight, until the fruit is plump and the liquid is mostly absorbed.
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2
Prepare the 'Dampfl' (yeast starter): Whisk the lukewarm milk with 1 teaspoon of sugar and the crumbled yeast. Stir in 2 tablespoons of flour until a smooth paste forms. Cover with a cloth and let sit in a warm spot for 15 minutes until it becomes bubbly and doubles in volume.
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3
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter with the 80g of sugar, lemon zest, vanilla, and salt until light and fluffy.
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4
Add the egg yolks one at a time, followed by the whole egg, beating well after each addition to ensure a smooth emulsion.
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5
Switch to the dough hook. Add the sifted flour and the bubbly yeast starter to the butter mixture. Knead on low speed for about 8-10 minutes until the dough is silky, elastic, and pulls away cleanly from the sides of the bowl.
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6
Gently fold in the rum-soaked sultanas (and any remaining liquid) until evenly distributed throughout the dough.
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7
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free place for about 60-90 minutes, or until it has clearly doubled in size.
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8
Thoroughly grease a 2.5-liter Gugelhupf (bundt) mold with melted butter. Place one blanched almond into each of the fluted grooves at the bottom of the pan.
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9
Punch down the risen dough gently. Form it into a log, then place it into the prepared mold, joining the ends together to form a ring. Press down slightly to ensure it fills the grooves.
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10
Cover and let the dough rise a second time in the mold for about 45 minutes, until it reaches nearly the top edge of the pan.
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11
Preheat your oven to 170°C (340°F). Bake the Gugelhupf on the lower rack for 50-60 minutes. If the top begins to brown too quickly, cover it loosely with aluminum foil.
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12
Test for doneness with a wooden skewer; it should come out clean. Remove from the oven and let the cake cool in the mold for 10 minutes.
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13
Carefully invert the cake onto a wire rack to cool completely. Once cold, dust generously with powdered sugar before serving.
💡 Chef's Tips
Ensure all ingredients, especially the eggs and butter, are at room temperature to prevent the batter from curdling. Do not overheat the milk for the yeast; if it is too hot to touch comfortably, it will kill the yeast. If you don't have a traditional ceramic Gugelhupf mold, a heavy-duty cast aluminum Bundt pan works perfectly. For an even richer flavor, you can brush the warm cake with a little extra melted butter before dusting with sugar. Avoid over-kneading once the fruit is added, as the moisture from the rum can make the dough sticky.
🍽️ Serving Suggestions
Serve a thick slice alongside a classic Viennese Melange (espresso with steamed milk and foam). A dollop of unsweetened whipped cream (Schlagobers) helps balance the sweetness of the cake. Pair with a glass of late-harvest Riesling or a sweet Dessert Wine for an evening treat. In the autumn, serve with a side of warm plum compote or roasted apricots. Leftover slices are incredible when lightly toasted and spread with high-quality unsalted butter.