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
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
Cooking Instructions
- 1
Mix all the ingredients except for butter, raisin and almond slices. Knead them until they form a soft dough. (Make sure the milk is warm. Do not put yeast and salt next to each other)
- 2
Add butter and knead once more. When it became soft and stretchy, add 1/3 of raisin in half side of the dough and fold. Do the same 3 times.
- 3
Roll it in to a circle and place it back in a bowl. Wrap around the bowl with plastic wrap and let it rise for 30 min in a warm place.
- 4
Let it rest for 10min under a wet towel/kitchen paper. (I’m making 4 mini gugelhupfs so I cut them in 4)
- 5
Grease some butter or oil in a gugelhupfs shape pan and place some almond slices.
- 6
Let the air out from the dough by punching nicely. Roll it back in a circle and make it like a donut shape. Place it a pan.
- 7
Let it rise for 20min.
- 8
Bake in a oven that is preheated to 200C°(392F°) for 25min. Check the bread frequently to make sure it is not burnt.
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