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

Recipe:

• 50g Sultanas

• 40g Almond sticks

• 20 ml Dark Rum

• 8g Yeast

• 25 ml Lukewarm milk

• 200g Wheat flour

• 12g Sugar

• 20g Light maple syrup

• 25g  Milk

• 40g Salt

• 70g  Eggs

• 10g  Egg yolk

• 1 Zest of Lemon

• 1 Zest of Orange

• ½ pc Vanilla pod

Syrup:

• 150g  Sugar

• 150 ml  Water

• 1 Zest of Orange

Instructions:

• 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 absorbed

• Dust with icing sugar and let cool

• Before serving dust with icing sugar again

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