Soft and Moist Gugelhupf Recipe

Name: Soft and Moist Gugelhupf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Bread flour; 4 grams Dried yeast; 45 grams Sugar; 3 grams Salt; 8 grams Skim milk powder; 37 grams Egg yolk; 100 ml Water; 60 grams Unsalted butter; 90 grams Rum raisins; 8 grams Tangerine peel in rum (or orange peel); 30 ml Water; 25 grams Sugar; 1 tsp Rum; 1 Almonds; 1 Powdered sugar

Servings: persons

200 grams Bread flour
4 grams Dried yeast
45 grams Sugar
3 grams Salt
8 grams Skim milk powder
37 grams Egg yolk
100 ml Water
60 grams Unsalted butter
90 grams Rum raisins
8 grams Tangerine peel in rum (or orange peel)
30 ml Water
25 grams Sugar
1 tsp Rum
1 Almonds
1 Powdered sugar

1
Chop the tangerine peel in rum finely.
2
Or you can use orange peel.
3
Coat the gugelhupf mold with butter and scatter almonds.
4
Put all the ingredients except the unsalted butter and dried fruits in a bread machine and switch on.
5
After 6 minutes, add unsalted butter and knead for 8 more minutes.
6
Then add dried fruits and knead for 2 more minutes.
7
Leave to rise for about 1 hour.
8
Make the syrup.
9
Combine water and sugar in a small pan and heat.
10
When it comes to a boil and the sugar is dissolved, remove from heat.
11
Add rum when it has cooled completely.
12
After it has risen, shape the dough into a ball.
13
Transfer to a bowl, cover with cling film and rest it in the fridge for 1 hour or more.
14
Take out the dough, place it on a floured board and roll it lightly again.
15
Roll out with a rolling pin into a circle.
16
Make a hole in the middle with your hands and shape it like a doughnut.
17
Put the dough in the gugelhupf mold gently and level the top pressing with the fingers.
18
Let it rise for 1 hour at 85F/30C.
19
(Until the dough rises to 80~90% of the mold.)
20
Bake in the preheated oven at 350F/180C for about 35 minutes.
21
When it's done, remove from the mold and cool on a rack.
22
When the bread has cooled down, brush the syrup (Step 3) all over the surface.
23
Sprinkle powdered sugar to finish.

611

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

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 200 grams Bread flour, 4 grams Dried yeast, 45 grams Sugar, 3 grams Salt, and more.

Yes, Soft and Moist Gugelhupf 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!

Soft and Moist Gugelhupf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions