Gugelhopf Recipe
1 cup raisins
3 tablespoons dark rum
Sponge:
1 (1/4-ounce) package active dry yeast
1/4 cup warm (105 to 110� F.) water
3/4 cup milk
1 cup all-purpose flour
Gugelhopf:
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cups granulated sugar
5 large eggs, at room temperature
1/2 teaspoon salt
1/2 teaspoon pure lemon oil or 1 teaspoon lemon extract
Grated zest of 1 lemon
3 cups all-purpose flour
Glaze:
1 cup confectioners' sugar
3 tablespoons dark rum
2 tablespoons sliced almonds
Place raisins in small bowl and sprinkle with rum. Let stand 1 hour or up to
overnight.
To make the sponge:
In a medium bowl, sprinkle yeast over warm water. Let stand 5 minutes and stir
to dissolve the yeast.
In small saucepan or a microwave oven, heat milk to 105 to 110�
F. Stir warmed milk into yeast mixture. Add flour and stir with a wooden
spoon 100 strokes. (This helps develop gluten and improves the cake's texture.)
Scrape down bowl and cover tightly with plastic wrap. Let stand in warm place
until sponge doubles in volume, about 1 1/2 hours.
Butter a 10-inch Gugelhopf mold well (or use a plain or fluted tube pan). Drain
raisins well (if desired, save any drained rum to use in the glaze) and set
aside.
To make the Gugelhopf:
Using a heavy-duty standing mixer fitted with the paddle blade, on medium speed,
beat butter and granulated sugar until light in color and texture, about 3
minutes. One at a time, beat in the eggs, then the salt, lemon oil and lemon
zest. The mixture will be soupy. Reduce speed to low. Scrape sponge into butter
mixture. Gradually beat in flour, 1/2 cup at a time, to make thick batter. Beat
about 10 minutes. The batter will feel sticky, look elastic and cling to the
sides of the bowl. Beat in the raisins, just until incorporated.
Spread batter evenly into prepared pan. Cover tightly with plastic wrap and let
stand in warm place until batter rises to the top of the pan, about 1 1/4 hours.
Position a rack in center of oven and heat to 350� F.
Bake until top is golden brown and a long wooden skewer inserted in center of
bread comes out clean, about 1 hour. Cool on wire cake rack 10 minutes. Run a
sharp knife around inside of mold and tube to release bread. Unmold onto rack
and cool completely.
To make the glaze:
In small bowl, using a rubber spatula, mix confectioners' sugar with rum until
very smooth. Place cooled bread on wire rack over a piece of waxed paper. Pour
glaze over top and around sides of bread, then thinly spread glaze all over
bread with a pastry brush. Immediately sprinkle almonds over wet glaze, patting
them, if necessary, to adhere. Allow glaze to set, about 30 minutes. Serve
immediately or wrap tightly in plastic wrap and store at room temperature.
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