Österreichisches Gugelhopf
(Austrian Kugelhopf) Recipe

Origin: Austria      Period: Traditional

In effect, this is a rich, Autstrian fruited bun loaf.

Ingredients:

360g pain flour
pinch of salt
30g yeast
220ml warm milk
3 small eggs, well beaten
30g caster sugar
120g butter, melted and cooled
120g raisins or currants (or a mix)
60g blanched, slivered, almonds (or more, as needed)
icing sugar, to dust

Österreichisches Gugelhopf
(Austrian Kugelhopf) Preparation:

Method:

Sift together the flour and salt into a bowl then stir in the sugar. Meanwhile, dissolve the yeast in the warm milk and set aside for 3 minutes before stirring into the flour and salt mix. Add the eggs and beat into the batter then stir in the melted butter.

Take a fluted kugelhopf mould and scatter the almonds over the base (you are looking for quite a thick coverage) then dust all over with the icing sugar. Add the fruit to the batter mix and beat well then pour into the mould so it's filled no more that 3/4 full. Cover with a clean cloth and set aside in a warm spot for about 90 minutes, or until the dough reaches the top of the tin. Place the tin on a baking tray then transfer to an oven pre-heated to 180°C. Bake for between 45 and 60 minutes, or until the loaf is set and golden.

Allow to cool in the tin for 10 minutes then carefully turn out onto a wire rack to cool completely before slicing and serving.

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1 US cup of butter/margarine or sugar = 7 oz = 200g

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