Mini-Gugelhupf with Munster and cumin

Name: Mini-Gugelhupf with Munster and cumin
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 100 ml Milk; 250 g Flour; 1 TABLESPOON Sugar; 1 package Dry yeast; 7-10 Tbsp Salt; 60 g Butter; 1 egg (size M); 150 g Münster cheese; 1 TEASPOON ground cumin; 1 pinch Nutmeg; 7-10 Tbsp Pepper; 30 g sliced almonds; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

100 ml Milk
250 g Flour
1 TABLESPOON Sugar
1 package Dry yeast
7-10 Tbsp Salt
60 g Butter
1 egg (size M)
150 g Münster cheese
1 TEASPOON ground cumin
1 pinch Nutmeg
7-10 Tbsp Pepper
30 g sliced almonds
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Warm the milk lukewarm. Mix flour, sugar, yeast and salt. Pour in milk, knead and leave to rise for about 30 minutes. Melt butter in a pot. Knead butter and egg into the dough. Cover and leave to rise again for at least 1 hour in a cool place
2
Cut the cheese into small cubes. Mix cheese into the dough and season with cumin, nutmeg and pepper. Chop almond flakes a little bit. Sprinkle the almonds over the mini-ball cake tray (12 trays of 100 ml each). Spread the dough evenly on the tins. Cover and let rise for about 30 minutes.
3
Bake the cakes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes until golden brown. Let the cake cool down for about 10 minutes, then turn out of the troughs and let it cool down on a cake rack. Garnish with parsley and serve hot or cold
4
waiting time approx. 1 3/4 hours