Name: Gugelhupf (Viennese Yeast-Risen Coffeecake)
Yield: Makes one 16.5 cm tube cake, 6-8 servings
Cuisine: Austrian
Ingredients: 100 g whole milk, scalded and cooled to room temperature; 1 medium egg yolk; 7 g sachet fine granulated active dried yeast or instant yeast; 150 g strong white bread flour; ½ teaspoon fine sea salt; Icing sugar for serving; 3 tablespoons sugar; 2 teaspoons vanilla essence; All the sponge; 1 medium egg; Grated zest of 1 large lemon; 1½ tablespoons dark rum; 50 g raisins or sultanas; 90 g unsalted butter, softened; 100 g strong white bread flour

Preparation info

Makes one 16.5 cm tube cake,
6-8
servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Though Gugelhupf is made in various forms all over the German-speaking and nearby Slavic world, it has reached its highest form in Vienna, where there are many variations on the basic slightly sweet and butter-enriched cake. The recipe here is strictly a Germgugelhupf. Germ in German means yeast. Other versions may be marbled with chocolate, chocolate glazed, or leavened with baking powder, and there is even an imperial version called Kaiser’s Gugelhupf. For a 2.9-3.8 l