Gugelhupf

Indulge in the rich flavors and nostalgic charm of Gugelhupf, a classic German cake made with stirred wheat dough. This delightful treat, often enjoyed during special occasions or afternoon coffee breaks, combines the warmth of fresh yeast, the tang of wheat sourdough starter, and the subtle sweetness of raisins and lemon zest. Baking a Gugelhupf brings the delightful aroma of a homemade cake to your kitchen and fills the air with anticipation.

The process involves two steps, with the first allowing the dough to rise and develop its characteristic texture, while the second step enriches the dough with milk, butter, eggs, and other flavorings. The result is a moist, tender cake with a delicate crumb and a distinctive ring shape.

Makes 1–2 cakes

INGREDIENTS:

WHEAT SOURDOUGH STARTER:

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

STEP 1:

• 1¾ tsp (5 g) fresh yeast
• 1 cup (250 ml) milk, room temperature
• 3 cups (375 g) wheat flour
• 3½ oz (100 g) wheat sourdough starter

STEP 2:

• 1 cup (200 ml) milk, room temperature
• 3¾ cups (450 g) wheat flour
• ½ cup (100 g) sugar
• ¾ cup (175 g) melted butter, cooled
• 3–4 eggs
• Zest from 1 lemon
• 1 cup (150 g) raisins
• Powdered sugar for garnish

INSTRUCTIONS:

WHEAT SOURDOUGH STARTER:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry.

STEP 1:

1. Dissolve the yeast in a little of the milk.
2. Add the other ingredients and mix well.
3. Let the dough rise for 1–2 hours.

STEP 2:

1. Add all ingredients to the dough and mix thoroughly.
2. Fill one or two greased and floured 11 × 7 × 1 ½ inch Bundt pans (1 ½ liter) halfway with the dough.
3. Let the dough rise until it is about 30 percent larger, or for 1 hour.
4. Bake at 390°F (200°C) for 20–30 minutes.
5. Let the cake cool before removing it from the pan.
6. Lastly, sprinkle with powdered sugar.

Enjoy your delicious Gugelhupf cake(s)!

Once baked to perfection, the Gugelhupf is crowned with a dusting of powdered sugar, adding a touch of elegance to its appearance. Slice into a generous piece, savor the flavors, and let the Gugelhupf transport you to the cozy cafes of Germany, where this beloved cake has been enjoyed for generations.

So, gather your ingredients, preheat your oven, and embark on a delightful baking journey as we bring the enticing flavors of Gugelhupf into your home.