Gugelhupf with red currants

Name: Gugelhupf with red currants
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 500 g Flour; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 200 ml Milk; 1 cube (42 g) Yeast; 200 g red currants; 150 g Butter or margarine; 3 Eggs (size M); 7-10 Tbsp Icing sugar; 7-10 Tbsp Black currant panicles; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

500 g Flour
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
200 ml Milk
1 cube (42 g) Yeast
200 g red currants
150 g Butter or margarine
3 Eggs (size M)
7-10 Tbsp Icing sugar
7-10 Tbsp Black currant panicles
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs

Directions

1
Put flour, sugar, vanillin sugar and salt into a mixing bowl and mix. Press a depression in the middle. Warm the milk slightly and dissolve the yeast in it. Pour into the bowl, mix with some flour and leave to rise in a warm place for about 15 minutes.
2
In the meantime, wash the currants, drain them and, with the help of a fork, remove them from the panicles and turn them in flour. Melt the fat and let it cool slightly. Add eggs and fat to the pre-dough and knead with the dough hooks of the hand mixer for about 5 minutes.
3
Add the currants and briefly knead. Grease a ring cake tin (approx. 2 litres capacity) and sprinkle with breadcrumbs. Pour in the dough, cover and leave to rise in a warm place for 30-45 minutes.
4
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 60-65 minutes. If necessary, cover 15 minutes before the end of the baking time. Leave to cool on a cake rack and turn out of the tin.
5
Dust thickly with icing sugar and decorate as desired with currants. Results in about 16 pieces.