Soaked currant gugelhupf (Johann Lafer)

Name: Soaked currant gugelhupf (Johann Lafer)
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 5 TABLESPOONS Milk; 1/3 cube Yeast; 60 g Sugar; 155 g Flour; 75 g red currants; 1 untreated lemon; 2 Eggs (size M); 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp Salt; 60 g soft butter; 60 ml Red wine; 2 TABLESPOONS Cassis liqueur; 7-10 Tbsp fat, brown sugar and flaked almonds

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 6

5 TABLESPOONS Milk
1/3 cube Yeast
60 g Sugar
155 g Flour
75 g red currants
1 untreated lemon
2 Eggs (size M)
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp Salt
60 g soft butter
60 ml Red wine
2 TABLESPOONS Cassis liqueur
7-10 Tbsp fat, brown sugar and flaked almonds

Directions

1
Warm the milk lukewarm. Dissolve yeast and 30 g sugar in it. Add 30 g flour and stir until smooth. Leave in a warm place for about 15 minutes. Wash the currants, drain well.
2
Carefully strip the berries from the panicles. Wash lemon hot, drip dry. Finely grate the peel and squeeze the juice. Add 125 g flour, eggs, half of the vanilla pulp, lemon zest, 1 pinch of salt and the leavened pre-dough and work into a smooth dough with the dough hooks of the hand mixer. One after the other, first butter, then carefully knead in the currants. Fill the greased muffin tin with 12 miniguglhupförmchen, 7 cm Ø, sprinkled with sugar and almonds. Cover with a cloth and leave to rise for about 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. In the meantime, boil up 30 g sugar, red wine, remaining vanilla pulp, lemon juice, remaining peel and liqueur for the syrup and let it cool down.
3
Fill the greased muffin tin with 12 miniguglhupförmchen, 7 cm Ø, sprinkled with sugar and almonds. Cover with a cloth and leave to rise for about 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. In the meantime, boil up 30 g sugar, red wine, remaining vanilla pulp, lemon juice, remaining peel and liqueur for the syrup and let it cool down. Turn out the still warm cakes from the tin and soak them with the syrup. Cream tastes good with it
4
35 minutes waiting time