Tomato Pesto Gugelhupf

Isreal Robertson
very easy
5 1
45 mins
45 mins


Servings: 17
  • 200 ml Milk
  • 1 cube (42 g) fresh yeast
  • 400 g Flour
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 80 g dried tomatoes (in oil)
  • 150 g very soft butter
  • 2 eggs + 2 egg yolks (Gr. M)
  • 7-10 Tbsp Fat and flour
  • 150 g green pesto


  1. 1

    Warm the milk lukewarm. Crumble yeast into it and auflösen. Put the flour into a bowl and press a depression into it. Add yeast milk and 1 teaspoon sugar. Mix with only a little flour from the edge to the pre-dough.

  2. 2

    Cover and leave to rise in a warm place for about 15 minutes.

  3. 3

    Drain the tomatoes, dice finely. Add butter, eggs, egg yolk and 2 teaspoons salt to the pre-dough. Knead with the dough hook of the hand mixer for about 5 minutes until smooth. Knead in the tomatoes. Cover the dough and let it rise in a warm place for about 45 minutes.

  4. 4

    Grease a ring cake tin (approx. 22 cm Ø; approx. 2.5 l capacity) and dust with flour. Knead the dough again and put it well 1⁄3 into the form. Spread the pesto on top and fold in with a fork.

  5. 5

    Add the rest of the dough. Leave to rise for about 20 minutes. Bake in a hot oven (electric cooker: 225°C/circulating air: 200 °C/gas: level 4) for approx. 10 minutes. Turn down the temperature (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) and bake for 30-35 minutes.

  6. 6

    Let it cool down and fall down.

Nutrition Facts

220 kcal
18 g
14 g
5 g