Filled cherry-gugelhupf

Name: Filled cherry-gugelhupf
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 100 ml Buttermilk; 1 cube (42 g) Yeast; 300 g Flour; 100 g Sugar; 1 package Vanillin sugar; 600 g Cherries; 3 tablespoons (30 g) Cornstarch; 400 ml Cherry nectar; 75 g Butter or margarine; 2 Eggs (size M); 2 TABLESPOONS Rum; 1 pinch Salt; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

100 ml Buttermilk
1 cube (42 g) Yeast
300 g Flour
100 g Sugar
1 package Vanillin sugar
600 g Cherries
3 tablespoons (30 g) Cornstarch
400 ml Cherry nectar
75 g Butter or margarine
2 Eggs (size M)
2 TABLESPOONS Rum
1 pinch Salt
2 TABLESPOONS Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Warm buttermilk and dissolve yeast in it. Pour flour into a bowl, make a depression in the middle. Add yeast milk, 50 g sugar and vanillin sugar. Mix everything with some flour and let it rise covered in a warm place for about 20 minutes. Clean, wash and stone the cherries. Stir cornflour and 5 tablespoons of water until smooth.
2
Boil up the cherry nectar and the remaining sugar. Stir in cornflour, bring to the boil again. Fold in cherries. Let the compote cool down. Melt the fat. Add eggs, rum, salt and fat to the pre-dough. Mix with the dough hooks of the hand mixer to a smooth dough and let it rise again covered for about 40 minutes. Form yeast dough into a roll (approx. 12 cm Ø) on a floured work surface and cut into slices (approx. 1 cm thick) with a sharp knife. Knead the slices again and press flat. Spread the stewed cherry compote evenly over the dough slices (leave about 1 cm of edge free in each case). Fold over the dough slices and form into balls. Place the dough balls in a greased ring cake tin (approx. 2.5 litres capacity) and press lightly.
3
Form yeast dough into a roll (approx. 12 cm Ø) on a floured work surface and cut into slices (approx. 1 cm thick) with a sharp knife. Knead the slices again and press flat. Spread the stewed cherry compote evenly over the dough slices (leave about 1 cm of edge free in each case). Fold over the dough slices and form into balls. Place the dough balls in a greased ring cake tin (approx. 2.5 litres capacity) and press lightly. Let it rise again in a warm place for about 30 minutes. Bake the ring cake in a preheated oven (electric: 200 °C / gas: level 3) for 50-60 minutes. Turn out of the tin, let cool down and dust with icing sugar