Name: Yeast Gugelhupf (Germgugelhupf)
Yield: Makes 8 to 12 servings
Cuisine: Austria
Ingredients: ¼ cup sliced almonds; Confectioners’ sugar, for serving; Grated zest of 1 lemon; ½ teaspoon salt; 3 cups unbleached flour, as needed; 1 cup golden raisins; 1 ounce (½ cube) fresh compressed yeast or 3¾ teaspoons (about 1½ envelopes) active dry yeast; 1 cup milk (heated to 110° to 115°F if using dry yeast); 4 large eggs, separated, at room temperature; 1 cup unbleached flour; ½ teaspoon sugar; ½ cup sugar; 12 tablespoons (1½ sticks) unsalted butter, at cool room temperature; 1 teaspoon vanilla extract; 1 tablespoon golden rum

Preparation info

Makes
8 to 12
servings

Difficulty
Medium

Appears in

Kaffeehaus

By Rick Rodgers

Published 2002

About

Gugelhupf is a versatile Viennese specialty that can be made by many methods in different sizes and flavors. The original version is a sweet yeast dough, but when baking powder became available, some (but not all) cooks embraced the new, easy-to-use leavening. This classic version uses yeast, but it is more of a beaten batter than a kneaded dough, and it makes a very moist and rich cake, perfect for an afternoon Jause. The egg whites give this dough a lovely light texture.