Soft and Moist Gugelhupf

Name: Soft and Moist Gugelhupf
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams Bread flour; 4 grams Dried yeast; 45 grams Sugar; 3 grams Salt; 8 grams Skim milk powder; 37 grams Egg yolk; 100 ml Water; 60 grams Unsalted butter; 90 grams Rum raisins; 8 grams Tangerine peel in rum (or orange peel); 30 ml Water; 25 grams Sugar; 1 tsp Rum; 1 ○Almonds; 1 ○Powdered sugar

cookpad.japan @cookpad_jp

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

I made this to use a new gugelhupf mold and to use up the tangerine peel in rum.

cookpad.japan @cookpad_jp

I made this to use a new gugelhupf mold and to use up the tangerine peel in rum.

Saved

Ingredients

1 serving

200 gramsBread flour
4 gramsDried yeast
45 gramsSugar
3 gramsSalt
8 gramsSkim milk powder
37 gramsEgg yolk
100 mlWater
60 gramsUnsalted butter
90 gramsRum raisins
8 gramsTangerine peel in rum (or orange peel)
For the syrup:
30 mlWater
25 gramsSugar
1 tspRum
1○Almonds
1○Powdered sugar

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Steps

1

Chop the tangerine peel in rum finely. Or you can use orange peel. Coat the gugelhupf mold with butter and scatter almonds.
2

Put all the ingredients except the unsalted butter and dried fruits in a bread machine and switch on. After 6 minutes, add unsalted butter and knead for 8 more minutes. Then add dried fruits and knead for 2 more minutes. Leave to rise for about 1 hour.
3

Make the syrup. Combine water and sugar in a small pan and heat. When it comes to a boil and the sugar is dissolved, remove from heat. Add rum when it has cooled completely.
4

After it has risen, shape the dough into a ball. Transfer to a bowl, cover with cling film and rest it in the fridge for 1 hour or more.
5

Take out the dough, place it on a floured board and roll it lightly again. Roll out with a rolling pin into a circle. Make a hole in the middle with your hands and shape it like a doughnut.
6

Put the dough in the gugelhupf mold gently and level the top pressing with the fingers. Let it rise for 1 hour at 85°F/30℃. (Until the dough rises to 80~90% of the mold.)
7

Bake in the preheated oven at 350°F/180℃ for about 35 minutes. When it's done, remove from the mold and cool on a rack.
8

When the bread has cooled down, brush the syrup (Step 3) all over the surface. Sprinkle powdered sugar to finish.