Honey Lemon Gugelhupf
Made with homegrown lemons, this bread has a refreshing aftertaste, the sweet aroma of honey, and is so tender and moist it is irresistible.
You can use store bought lemon juice and lemon peel. Make sure you do not include the bitter white pith of the lemon peel. I made the recipe with homegrown organic lemons. Recipe by Keyco*
Honey Lemon Gugelhupf
Made with homegrown lemons, this bread has a refreshing aftertaste, the sweet aroma of honey, and is so tender and moist it is irresistible.
You can use store bought lemon juice and lemon peel. Make sure you do not include the bitter white pith of the lemon peel. I made the recipe with homegrown organic lemons. Recipe by Keyco*
Cooking Instructions
- 1
Remove the juice and grate the peel of 1 lemon. (you can also finely chop the part of the peel you will use for decoration). Separate the lemon you will use for the various parts of the recipe.
- 2
Put the batter ingredients into the bread machine pan and add the dry yeast on top. Start the machine on the setting for making dough.
- 3
Remove the dough from the bread machine after it has completed the first rising. Punch down the dough, and form it into a ball. Cover the dough with a damp tea towel, and let it rest for 10 minutes. The dough should only be slightly sticky.
- 4
Open a hole in the center of the dough using your fingers to create a doughnut shape. Paint the dough with melted butter, and lay it in a fluted pan.
- 5
Being mindful to not let the dough dry out, let it rise for a second time (40~60 minutes).
- 6
Preheat the oven to 170℃ and bake the bread for 25~35 minutes. Remove the bread from the mold and bake for an additional 5 minutes. When it has finished baking, cool it on a wire rack.
- 7
Mix the powdered sugar and lemon juice together to make the icing.
- 8
When the cake has cooled, pour the icing over the cake. Decorate the top with the lemon peel. You are finished.
- 9
Here is a cross section. Using yogurt in the batter makes the dough more tender. The bread has a faint honey sweetness, and a very refreshing lemon flavour.
- 10
I didn't use any eggs as it may interfere with the lemon taste, but if you want to add an egg make sure that the egg and water together make 140 g. I also recommend using the egg whites only.
- 11
[Azuki Bean Milk Gugelhupf]
- 12
[Coffee Gugelhupf]
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Soft and Moist Gugelhupf Soft and Moist Gugelhupf
I made this to use a new gugelhupf mold and to use up the tangerine peel in rum.You can rest the dough at room temperature for 20~30 minutes instead of resting it in the fridge. However, it's easier to shape the dough if you rest it in the fridge as it is very soft. The baking and proofing time may vary, so adjust accordingly. For 1 gugelhupf mold. Recipe by Minrin
-
Christmas☆Gugelhupf bread Christmas☆Gugelhupf bread
Traditional Christmas dessert!When making bread-When placing yeast and salt in a bowl at the beginning, do not put it next to each other! When yeast touches salt before the yeast is dissolved in liquid, the salt will stop yeast from working.-Always use warm milk and unsalted butter-when rising, make sure the dough has doubled its size from beginning to end. Adjust the time if necessary.-if the dough is drying, spray water with spray bottle
-
Wonderful Gugelhupf Tri-Colored Marble Bread Wonderful Gugelhupf Tri-Colored Marble Bread
I bought this pan and needed to use it, and I also cannot resist the marble bread's lovely cut surface.Making 3 types of dough is also easy when using a bread maker . Please sprinkle it with a bit of flour when it becomes sticky. It looks extravagant, but it is really easy, so please definitely give it as a gift. Recipe by Youtank -
Butter Cake with Raisin and Rum (Mini kugelhopf / gugelhupf Cakes) Butter Cake with Raisin and Rum (Mini kugelhopf / gugelhupf Cakes)
How to make moist and rich butter cake with raisins and rum. Uses a cute 6-cup-mini-Kugloff pan. Lemon peels are slightly fragrant and refreshing. Top with an easy cream cheese frosting. It is a cake that goes well with black tea.
-
Honey Lemon Napoleon Cakes Honey Lemon Napoleon Cakes
I made these because I received organic lemons. Because I had never had lemon Napoleons, I made them with puff pastry. They turned out great!Slice the lemon as thinly as possible and let the honey and sugar soak in to sweeten. For about 4 mille feuilles. Recipe by Koharumama -
Honey and Lemon Muffins Honey and Lemon Muffins
Limes were on sale, so I combined them with honey for these muffins. I love the combination of citrus fruits and honey.I used salted margarine balanced with vegetable oil since I didn't want the flavor to be too strong.If using unsalted butter, you could use 100 g butter without vegetable oil.I used limes in place of lemons, since I happened to have them.You can also use bottled instead of freshly squeezed lemon juice. Recipe by Milk to Cocoa to Momo -
Fluffy Light Sweet Honey Lemon Bread Fluffy Light Sweet Honey Lemon Bread
I make this bread whenever I get some tasty honey! It's a recipe that's been perfected over many attempts.Since there are a lot of ingredients that tend to weigh down the dough, I've used a very strong (high gluten) bread flour for half the flour. You can use all-very high gluten bread flour, but please at least try using it for half the amount of flour.Adjust the amount of moisture depending on what kind of flour you use.When you grate the lemon zest, be sure to grate the yellow part only (and stay clear of the pith)! For five 10.5 cm [4.1 in] diameter rolls. Recipe by Pu-kosan -
Lemon cupcakes Lemon cupcakes
The world of cupcakes has many recipes and flavors and often, cupcakes look better than they actually taste. But not these cupcakes. We promise you that, if you like lemon and follow this recipe word for word, it will give you the perfect cupcake. Get the ingredients ready and don't forget the Extra Virgin Olive Oil from Spain.
-
Honey Lemon Yogurt Baked Donuts Honey Lemon Yogurt Baked Donuts
I love donuts with lots of glaze!To make it not just sweet, I added the refreshingly sour flavor of lemon and yogurt.If you don't have a Vitantonio donut maker, use a donut pan and bake in an oven at 180°C for 15~20 minutes.The key is a glaze full of lemon! This reduces the sweetness for a refreshing and delicious donut! Recipe by Atorie sara -
Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting
A moist light bright flavored cupcake!
-
Small Honey Rolls & Honey loaf Small Honey Rolls & Honey loaf
Makes an 8x8 loaf and 21 honey Rolls. Delicious with a slight taste of honey. Granddaughter approved.
-
Honey Ginger Lemon Honey Ginger Lemon
I'm sensitive to the cold; obviously I'm cold in the winter, but even in the summer I get cold from the breeze that comes out of air conditioners.It's said that ginger warms you up and that vinegar slows the rise of blood sugar, which is good for dieting. I combined these two ingredients and made this drink. It was surprisingly easy to drink.If you would prefer it a little sweeter, or with more ginger, go ahead and alter this recipe to your preferences.There are many kinds of vinegar available, but use whatever you like. Recipe by Remonja
More Recipes
- Diced potatoes and sausage
- Shrimp Scampi
- Bibimbap-Style Sweet and Salty Pork and Bean Sprout Namul On Rice
- Mac and cheese
- Comforting Kabocha Squash Cake
- Cucumber salad
- Taro Root & Fluffy Fried Tofu with Edamame
- Avocado & Sesame Seed Crusted Salmon
- Hang on for one night! Easy Fromage
- Fluffy Edamame Potato Fry
Comments