zum frühstück ein gugelhupf


…., the Emperor came early in the morning for a snack with croissants, coffee, pastries of all sorts, and the mentioned Gugelhupf, also his favorite cigars were available. When he appeared at 6.30 clock, it was already the second breakfast for him, because even at 4 clock there was nothing to hold him in bed. Simple as it was, he never wasted a thought that his mistress had a completely different routine and usually never awake that early. She had to be fully coiffed and dressed, and apparently she had been up in the middle of the night, to put the cake into the oven … She did not, of course, that was the abandonment of her cook, who had been waking up at 4 clock. And on holiday in Bad Ischl, since Gugelhupf came from Zauner – only “as a reserve for emergencies”, …. naturally …

Petra Foede

Many claim this thing called Gugelhupf for themselves. I am no different. I am from Austria, I am from Vienna and I did my apprentice ship at K.u.K. Hofzuckerbäcker Ch. Demel’s Söhne, and it was an important part of our repertoire at the time.

Sadly, today you will be hard pressed to find this yeasty treasure in any Viennese café. It is different in Paris. Any self respecting patisserie will have a couple ready just in time for breakfast or morning coffee. Gugelhupf is not a cake you would do “last minute” for surprise visitors. It is work, demands a feel for the process and ultimately respect.

My grandmother would have done it blindfolded. I do not remember seeing her running around with a recipe book. I also have never seen one go wrong in her hands …. unlike  various processes in my kitchen.

Gugelhupf / Kougelhopf / Kouglof


50             g                Sultanas
40             g                Almond sticks
20             ml              Dark Rum
8                g                yeast
25             ml              lukewarm milk
200           g                Wheat flour
12             g                sugar
20             g                light maple syrup
25             g                milk
40             g                salt
70             g                eggs
10             g                egg yolk
1                                  Zest of Lemon
1                                  Zest of Orange
½              pc             Vanilla pod


150           g                Sugar
150           ml              water
1                                  Zest of Orange



      • Pre-heat the oven to 180 C
      • Soak the Sultanas and almond sticks in warm water for about 15 min
      • Drain the water and marinate the sultanas and almond sticks with the rum
      • Dissolve the yeast in warm milk
      • Combine the flour, sugar, maple syrup, milk, the dissolved yeast, salt, eggs, yolk and flavors in a mixing bowl, and mix to a elastic dough
      • Cut the butter into cubes and add piece by piece to the dough
      • Rest the dough at room temperature for 2 – 3 hours until (almost) doubled in size
      • Work the dough for a few moments and add the sultanas and almonds sticks
      • Transfer the dough into a clean bowl and cover well
      • Let the dough “cure” for about 24 in the refrigerator
      • Briefly “work” the dough and divide into pieces (350g for a 20cm mold) and rest for 15 min
      • Butter the Gugelhupf molds and fill with the dough
      • Proof for 3-4 hours at a warm place (+-30 C) until almost doubled
      • Brush wit water, should the dough develop a skin
      • Bake at 180 C for about 40 min
      • To prepare the syrup combine all ingredients in a saucepan and bring to a boil, let cool slightly
      • Brush the warm Gugelhupf with the warm syrup, until all syrup has been absorbet
      • Dust with icing sugar and let cool
      • Before serving dust with icing sugar again




Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

7 thoughts on “zum frühstück ein gugelhupf

  1. Next time I will make this I will decorate with almonds as you did, how pretty! (I think of it as “babovka” because I first had it in the Czech Republic).


    1. I had put them in the grooves of the Gugelhupf molds before I added the dough. One of those days I will make a Babovka, if I get my hands on some poppy-seeds. It will make a perfect Christmas cake.


  2. This does look stunning and delicious. I have one of those pans but it is not very deep, I like the deeper ones better. Sadly these types of baked goods are hard to find in the US, but that means I will just have to conquer the task of making at home!


  3. How much butter? Your recipe says to cube the butter and insert it into the dough, but you didn’t mention how much butter? I have just returned from Wein! I visited Demel on your’s and other bloggers’ advice (and arguably the emperor’s). Stunning…still!


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