Traditional Alsatian Gugelhopf Recipe

Ingredients

  • 500g all-purpose flour
  • 14g active dry yeast
  • 50g granulated sugar
  • 1 teaspoon salt
  • 120ml warm milk
  • 3 eggs
  • 200g unsalted butter, softened
  • 100g raisins
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 teaspoon vanilla extract
  • 30g sliced almonds
  • Confectioner's sugar for dusting

Steps and instructions

  1. In a large bowl, combine the flour, yeast, sugar, and salt.
  2. Warm the milk in a small saucepan until it’s lukewarm. Pour it into the flour mixture.
  3. Add the eggs to the bowl and mix until a rough dough forms.
  4. Add the softened butter to the dough and knead until the dough is smooth and elastic, about 10 minutes.
  5. Add the raisins, lemon zest, orange zest, and vanilla extract to the dough. Knead for another 2-3 minutes until the ingredients are well incorporated.
  6. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until it doubles in size, about 1-2 hours.
  7. Preheat your oven to 180°C (350°F). Grease a gugelhopf mold and sprinkle it with the sliced almonds.
  8. Punch down the risen dough and shape it into a ball. Place it in the prepared mold, cover it again with the cloth, and let it rise for another 30 minutes.
  9. Bake the gugelhopf in the preheated oven for 45 minutes, or until it’s golden brown and a skewer inserted into the center comes out clean.
  10. Remove the gugelhopf from the oven and let it cool in the mold for 10 minutes. Then, remove it from the mold and let it cool completely on a wire rack.
  11. Once the gugelhopf is completely cooled, dust it with confectioner's sugar before serving.

Tools for making

Recipe variations

  • Replace the all-purpose flour with whole wheat flour for a healthier version.
  • Add chopped nuts, such as almonds or walnuts, to the dough for added texture and flavor.
  • Instead of raisins, use dried cranberries or currants.
  • Add a teaspoon of ground cinnamon or cardamom to the dough for a warm and aromatic twist.
  • For a chocolate version, mix in chocolate chips or cocoa powder to the dough.
  • Make it gluten-free by using a gluten-free flour blend instead of all-purpose flour.
  • Instead of the traditional gugelhopf mold, bake the dough in a regular bundt cake pan.
  • For a savory option, omit the sugar and raisins, and add ingredients like grated cheese, herbs, or sautéed vegetables to the dough.
  • Experiment with different citrus zests, such as lime or grapefruit, to vary the flavor profile.
  • Drizzle a glaze or icing made with powdered sugar and lemon juice on top of the cooled gugelhopf.

Recipe overview

Experience the delightful taste of the classic Alsatian dessert, Gugelhopf, with this simple and easy-to-follow recipe. Gugelhopf is a rich, sweet yeast bread, studded with raisins and flavored with citrus zest and vanilla. It's baked in a distinctive ring-shaped mold, which gives it a beautiful and unique pattern. This recipe takes you through the process step by step, from creating the yeast dough, to the moment you take the golden, fragrant Gugelhopf out of the oven. It's a wonderful treat for any occasion, perfect for serving at brunch or as a special dessert. Enjoy the process of making this traditional European delicacy.

Common questions

  1. Can I use instant yeast instead of active dry yeast?
  2. Yes, you can use instant yeast instead of active dry yeast. Use the same amount of instant yeast as specified in the recipe.
  3. Can I substitute the raisins with other dried fruits?
  4. Yes, you can substitute the raisins with other dried fruits like currants or chopped dried apricots.
  5. Can I use a different type of flour?
  6. The recipe calls for all-purpose flour, but you can experiment with other types of flour such as bread flour or cake flour. Keep in mind that the texture and taste might vary slightly.
  7. What can I use if I don't have a gugelhopf mold?
  8. If you don't have a gugelhopf mold, you can use a bundt cake pan as a substitute. The shape will be slightly different, but it will still work.
  9. How should I store the gugelhopf?
  10. Once cooled, store the gugelhopf in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage, tightly wrapped in plastic wrap and placed in a freezer-safe bag or container.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix and knead the dough.
  • Gugelhopf Mold - A special decorative mold used for baking the gugelhopf.
  • Saucepan - To warm the milk for the dough.
  • Cloth - To cover the dough while it rises.
  • Wire Rack - To cool the gugelhopf after baking.
  • Skewer - To test the doneness of the gugelhopf.
  • Serrated Knife - To slice and serve the gugelhopf.
  • Sifter - To dust the gugelhopf with confectioner's sugar.

Origin stories

Tracing its roots back to the Alsace region on the French-German border, the Gugelhopf is a time-honored cake steeped in tradition and lore. Legend has it that the Gugelhopf was brought to Europe by the Three Kings themselves on their way back from Bethlehem. In honor of the turban worn by one of these Magi, the cake was baked in a distinctive circular shape with a hole in the middle, resembling the folds of the turban. Over time, this humble cake has become a symbol of celebration and is often served at weddings, baptisms, and other festive occasions across Central Europe. Its unique mold, a testament to its ancient origins, has been passed down from generation to generation, maintaining the timeless allure of this delightful treat.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.