Guglhupf (diabetic)
easy
120 mins
120 mins
Ingredients
- 1 cube (42 g) fresh yeast
- 24 g Fructose
- 200 ml Milk
- 500 g Flour
- 2 Eggs (size M)
- 1 Egg Yolk
- 75 ml Oil
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Form
- 6 g Scattered sweetness
- 7-10 Tbsp Flour
- 7-10 Tbsp parchment paper
- 60 g ground poppy seed
- 6 TABLESPOONS Milk
- 1 knife tip Cinnamon
- 7-10 Tbsp grated rind of
- 1/2 untreated lemon
- 200 g Plum jam
Directions
- 1
Crumble the yeast and mix with 1 teaspoon of fructose. Warm up the milk. Put flour, eggs, egg yolk, oil and remaining fructose in a bowl. Add yeast and lukewarm milk and work well with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes
- 2
Heat milk for the poppy seed filling. Stir in poppy seeds, cinnamon and lemon peel and let it swell for about 10 minutes. Knead the yeast dough again well and form a long roll on a floured work surface and cut into 24 equal pieces. Grease a ring cake tin (2 litres capacity) and sprinkle with breadcrumbs. Flatten the yeast dough pieces in a circle, put some of the filling in the middle and close the dough over it. Layer small "Buchteln" in the form. Let the dough rise in the mould for another 15 minutes
- 3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Cover if necessary. Leave the finished cake to stand in the switched-off oven for another 5 minutes. Turn out of the tin and let it cool down completely on a cake rack. Sprinkle with powdered sweetness
- 4
, 1 1/2 BE (of which 1,5 g fructose)
Nutrition Facts
160 kcal
22 g
6 g
4 g
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