Alsatian ring cake (Gugelhoupf)

Name: Alsatian ring cake (Gugelhoupf)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 80 g Raisins or sultanas; 2-3 TABLESPOONS cherry brandy; 200 ml Milk; 500 g Flour; 1 cube (42 g) fresh yeast; 5 TABLESPOONS Sugar; 200 g Butter; 10 g Salt; 2 Eggs (size M); 16 (approx. 30 g) Almond kernels with skin; 7-10 Tbsp grease for mould; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

80 g Raisins or sultanas
2-3 TABLESPOONS cherry brandy
200 ml Milk
500 g Flour
1 cube (42 g) fresh yeast
5 TABLESPOONS Sugar
200 g Butter
10 g Salt
2 Eggs (size M)
16 (approx. 30 g) Almond kernels with skin
7-10 Tbsp grease for mould
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Wash the raisins, drain and soak them in kirsch. Warm 100 ml milk slightly. Put flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 2 tablespoons of sugar and the lukewarm milk, mix with a little flour from the edge, cover and leave to rise in a warm place for about 15 minutes. Melt the butter and let it cool down. Heat 100 ml of milk and add to the pre-dough with the liquid butter, 3 tablespoons of sugar, salt and eggs.
2
Knead with the dough hooks of the hand mixer for about 3 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for 45-60 minutes. In the meantime, briefly boil the almonds in a little water, drain them on a sieve and press the almonds out of the skin. Let the almonds dry on kitchen paper. Butter a ring cake tin (2.5 litres) well (especially in the grooves) and put 1 almond kernel in each groove (or line the grooves with several almonds). Add raisins to the yeast dough, knead again briefly and fill into the prepared ring cake tin. Cover and leave to rise for another 30-45 minutes. Bake in the preheated oven, bottom shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Cover the ring cake with aluminium foil after about half the baking time. Let the ring cake cool in the tin on a cake rack for about 30 minutes. Then turn out of the tin.
3
Add raisins to the yeast dough, knead again briefly and fill into the prepared ring cake tin. Cover and leave to rise for another 30-45 minutes. Bake in the preheated oven, bottom shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Cover the ring cake with aluminium foil after about half the baking time. Let the ring cake cool in the tin on a cake rack for about 30 minutes. Then turn out of the tin. Serve warm or cooled down and dusted with icing sugar. Serve with a Crémant d' Alsace or a Gewürztraminer