Also otherwise known as kugelhupf, guglhupf is a traditional speciality straight form south of Germany. Though, in the due course of time many variations have been derived out of the traditional recipe, the original pastry yet remains a favourite of a lot of people across many parts of Europe. Furthermore, it can be easily found in many pastry shops which line up across most streets of Germany.
Understanding the paraphernalia of Guglhupf
Guglhupf is popular more in the southern part of Germany, Austria, and Switzerland. Moreover, they nowadays are also packaged and made available in the many super-markets. Guglhupf is a form of cake which comes in a peculiar ring shape or that of a torus. In the Germanic lands people eat guglhupf along with coffee or a regular dessert after a meal. Moreover, there are also recipes today which do not incorporate the traditional yeast and instead go for baking powder. It does reduce the preparation time, but what remains same is the baking pan. The main ingredients are similar to that of most cakes, that is, flour, eggs, butter, milk, almonds, raisings, and yeast. Ideally, as per the traditional recipe, guglhupf has to be garnished using powdered sugar or chocolate glaze. It is best eaten when freshly out of the oven.
As far as the origin stories of guglhupf go, the first of them in-fact goes way back in time to the time of the three holy kings. The three kings while on their way home from Bethlehem, they crossed Alsace in France, and the residents of the region became overjoyed upon meeting with the three kings and were unable to control their delight. It is then, to commemorate their arrival, the residents baked a cake which resembled the turbans of the three kings and thus guglhupf was invented.
On the other hand, the second story takes us to Austria, where it is also said to have originated. It was the then French Queen, Marie Antoinette along with the Archduchess of Austria; they both got the recipe from the Alps and introduced it to the region of Versailles.
The other variants of Guglhupf are:
- Advent Gugelhupf
- Marmor-Gugelhopf (Marble Gugelhopf)
- Mohn-Marmor-Gugelhupf (Poppy Seed Marble Gugelhupf)
- Baileys-Nuss-Gugelhupf (Baileys & Nuts Gugelhupf)
- Zitronen-Gugelhupf (Lemon Gugelhupf)
- Rotwein-Gugelhupf (Red Wine Gugelhupf)
- Gugelhupf (Traditional Recipe)
Recipe
The following is the traditional recipe of the Gugelhupf.
Ingredients
- Active dry yeast: 1 ½ teaspoons
- Warm Water: 2 tablespoons
- Whole Milk: 1 cup
- Unsalted butter: 7 tablespoons
- Grounded sugar: 6 tablespoons
- All-purpose flour: 3 ¾ cups
- Salt: 1 teaspoon
- Eggs: 2 large sized
- Golden raisins: 1 ½ cups
- Fresh oranges finely grated: 1 teaspoons or lemon zest of the same quantity
- Blanched Almonds: 20 whole sized
- Confectioners’ sugar: 1 tablespoons
In addition to the ingredients you would also require an electric mixer, preferably one with a stand and paddle attachments. Also, you can get guglhupf moulds from the market as they are quite easily available. The number of Guglhupf mould depends entirely upon your choice and/or requirements.
Preparation
The first step will involve a bowl, smaller in size and heat proof. Then, you will be required to mix together yeast and water till the point when it starts to foam. There might be a situation when the yeast doesn’t generate the foam, you can very well discard the mixture and start all over again. There is nothing to worry about.
Next, the butter has to be cut in small sized cubes and allow them to get soft. Then, take a sauce pan and heat the milk along with the 6 tablespoons of butter and granulated sugar on low flame. It is important that you keep on stirring the mixture till everything combines together. Ideally, every granule of sugar should dissolve and mix with the melted butter.
Take a separate bowl and start sifting the flour and salt. Now, place this bowl on the mixer stand and on low speed you can start to add the foamed yeast mixture into the bowl along with the warm milk. Furthermore, as this mixture is getting mixed and taking the shape of dough, at this point in time, add eggs one at a time and increase the speed. Now, you can add the raisins along with the zest. Allow the mixture to take the form of proper dough and become smooth and elastic. The dough might get stickier and that’s how it should be so furthermore, beat up the dough for 4 to 5 more minutes and then allow it rest.
Now is the time when you can take the Guglhupf moulds and grease them from the inside with the remaining butter. You can place one almond in each of the depressions of the moulds. On the other hand, if you do not find moulds with depressions, you might as well skip the almonds or just add them on top of the mould filling. Now, you can take spoonful of the dough and start placing them into the moulds. Since the dough will be sticky and elastic so you will have to be patient and judiciously pour the dough inside. Next, you can cover the top of the moulds with plastic wraps and kitchen towels. Place the mould in a warm place and allow them to rise till the point it appears to fill the pan. This might take 2 hours.
Next, you will be required to pre-heat an oven at 400 degree Fahrenheit. Now, gently peel off the plastic covering and the paper towel. Place the moulds in the oven and bake them for about 15 minutes. Carefully observe them change their colour and become golden brown and tender. After the 15 minutes elapses take a fork and check if Guglhupf cooked or not by inserting the fork right in the centre. If it comes out clean and smooth, then bake them further for 20-25 more minutes. After that take the pan out and allow it to cool down for a few minutes. Now, take a place and invert the pan over it, Guglhupf should just fall out of their grooves. It should take them about an hour more to cool down completely. You can dust Guglhupf with confectioners’ sugar and they are ready to be served.
Ideally, Guglhupf should be consumed the very same day that they are prepared. However, they can easily last for a few days and can be a good snack. Guglhupf has managed to capture the fantasies of the taste buds of not only the regional folks but there are many tourists who keep coming back to re-experience the taste of this delicacy.