Filled cherry-gugelhupf

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 3
COOK TIME
195 mins
TOTAL TIME
195 mins

Ingredients

Servings: 24
  • 100 ml Milk
  • 1 cube (42 g) Yeast
  • 300 g Flour
  • 50 g + 50 g sugar
  • 1 package Vanillin sugar
  • 600 g Cherries
  • 3 tablespoons (30 g) Cornstarch
  • 400 ml Cherry Juice
  • 75 g butter/margarine
  • 2 eggs , 2 tablespoons rum (Gr. M)
  • 1 pinch salt, 2 tablespoons icing sugar

Directions

  1. 1

    Warm milk, 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 to the pre-dough. Cover and leave to rise in a warm place for about 20 minutes

  2. 2

    Wash, stalk and stone the cherries. Mix 5 tablespoons of water and starch. Boil up juice and 50 g sugar. Stir in starch, bring to the boil. Fold in cherries. Let the compote cool down

  3. 3

    Melt the fat, let it cool down. Add eggs, rum, salt and fat to the pre-dough. Knead everything and let it rise covered for about 40 minutes

  4. 4

    Form the dough into a roll (approx. 12 cm Ø) on a floured work surface and cut into slices of approx. 1 cm thickness with a sharp knife. Knead the slices again

  5. 5

    Spread the compote evenly on the slices (leave about 1 cm of edge free for each). Fold the slices over and form into balls. Place in a greased cake pan (approx. 24 cm Ø, for approx. 2.5 l capacity) and press down lightly. Cover and leave to rise for about 30 minutes.

  6. 6

    Bake the ring cake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 50-60 minutes. Turn out of the tin, let cool down and dust with icing sugar

Nutrition Facts

KCAL
130 kcal
CARBS
21 g
FATS
3 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesCakeCake

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