Name: Viennese Yeast-Risen Tea Cake (Wiener Gugelhupf)
Yield: One 8- to 9-inch-diameter gugelhupf, 10 servings
Cuisine: German
Ingredients: 1 teaspoon finely grated lemon zest; confectioners’ sugar for finishing; 2¼ teaspoons (1 envelope) active dry or instant yeast; 1 large egg plus 2 egg yolks; 1 teaspoon vanilla extract; 12 tablespoons (1½ sticks) unsalted butter, softened; ½ cup unbleached all-purpose flour; 1 cup golden raisins; ½ cup milk; 2 cups unbleached all-purpose flour; ¼ teaspoon salt; ½ cup granulated sugar

Preparation info

One 8- to 9 inch -diameter gugelhupf,
10
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This popular Austrian cake (also called “kugelhopf” and prepared in Alsace as well as Germany) probably migrated to France with Stanislaw Leszczynski, the exiled king of Poland who set up court in Nancy, capital of the Lorraine. The king was a legendary baker and he is credited variously with having introduced the baba and the savarin to France. Perhaps his interest in bread was passed on to his daughter Maria, who married Louis XV and became queen of France.

A mold with a central t