Gugelhupf with marzipan filling
easy
60 mins
60 mins
Ingredients
- 1/4 l Milk
- 1 cube (42 g) Yeast
- 500 g Flour
- 60 g Sugar
- 3 Eggs (size M)
- 200 g Marzipan raw mass
- 50 g Citation
- 50 g Candied orange peel
- 7-10 Tbsp Grease
- 50 g sliced almonds for the mould
Directions
- 1
Warm up the milk. Dissolve yeast in it. Mix flour and sugar in a mixing bowl. Add the yeast milk and eggs and work everything thoroughly with the dough hooks of the hand mixer. Cover the bowl with a cloth and leave to rise in a warm place until the dough has approximately doubled in volume.
- 2
In the meantime, knead the raw marzipan paste with the candied lemon peel and candied orange peel and form into a roll (2 cm Ø). Grease the cake tin and sprinkle with almonds. Knead the dough again. Put 1/3 into the mould.
- 3
Put a marzipan roll on top. Cover with remaining dough. Let it rise for another 15 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Turn out onto a cake rack and let it cool down.
- 4
Results in about 20 pieces.
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