Gugelhupf With Almonds Recipe

Name: Gugelhupf With Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/8 cups flour; 2 1/2 tablespoons yeast brewer's; 1 egg + 2 egg yolks; 1/2 cup sugar; 1 teaspoon vanilla extract; 5 5/8 tablespoons butter; grated lemon peel; salt; 1 cup milk warm; 7/8 cup sultanas soaked in rum; bread crumbs; almonds Peeled, sliced; powdered sugar

Servings: persons

2 3/8 cups flour
2 1/2 tablespoons yeast brewer's
1 egg + 2 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
5 5/8 tablespoons butter
grated lemon peel
salt
1 cup milk warm
7/8 cup sultanas soaked in rum
bread crumbs
almonds Peeled, sliced
powdered sugar

1
Sift the flour in a large bowl and make a well in the center.
2
Dissolve the yeast and a teaspoon of sugar in some milk and pour it into the well.
3
Sprinkle with some of the flour, then cover the bowl and let the yeast mixture in the well rise.
4
In the meantime, combine the remaining milk with the melted butter, a pinch of salt, the grated peel of 1 lemon, the vanilla extract, the beaten egg, and the egg yolks.
5
As soon as the yeast mixture has formed cracks all over the surface, begin kneading all the ingredients together, except for the sultanas, and knead the dough until it no longer sticks to the sides of the bowl.
6
Cover the bowl and let the dough rise.
7
Knead the dough again, adding the drained sultanas.
8
Place the dough in the gugelhupf pan, which has been buttered well and then coated in breadcrumbs and almond slices.
9
Cover the dough and let it rise until it has almost reached the rim of the pan.
10
Bake at 190-200C for approximately 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
11
If the surface browns too much, cover it with a sheet of wax paper.
12
Let the cake cool, remove it from the pan and sprinkle it with powdered sugar. If you do not serve it immediately, wrap it in aluminum foil.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 3/8 cups flour, 2 1/2 tablespoons yeast brewer's, 1 egg + 2 egg yolks, 1/2 cup sugar, and more.

Yes, Gugelhupf With Almonds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gugelhupf With Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions