Lemon-cherry gugelhupf (with dry yeast)

Name: Lemon-cherry gugelhupf (with dry yeast)
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 125 ml Milk; 400 g Flour; 1 bag of dry yeast; 100 g Sugar; 1 untreated lemon; 125 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 500 g Sweet cherries; 1 TABLESPOON Icing sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

125 ml Milk
400 g Flour
1 bag of dry yeast
100 g Sugar
1 untreated lemon
125 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
500 g Sweet cherries
1 TABLESPOON Icing sugar

Directions

1
Wash the lemon, grate dry and grate the peel. Halve the lemon, squeeze the juice from 1 half. Mix flour, yeast, sugar, salt, vanillin sugar and lemon peel in a bowl. Melt butter, add milk. Add butter, lemon juice and eggs to the flour. Mix everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise for about 30 minutes.
2
In the meantime clean and stone the cherries. Pour the dough by the spoonful into a greased and floured ring cake tin (2 1/2 litres capacity) and distribute the cherries evenly. Cover and leave to rise again for about 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. Remove the ring cake from the oven and let it rest in the pan for 10 minutes. Turn out onto a cake rack and let it cool down. Dust with icing sugar