Title: Gugelhopf
Categories: Breadmaker
Yield: 1 Gugelhopf
| 2-CUP CAPACITY/16 SERVINGS |
| 2 1/4 | ts | Fast-rise yeast |
| 3 1/4 | c | All-purpose unbleached flour |
| 1/2 | ts | Salt |
| 1/2 | c | Granulated white sugar |
| 1/2 | ts | Grated lemon zest |
| 1 | c | Milk |
| 1 | lg | Egg |
| 4 | tb | Melted unsalted butter or margarine |
| 1/2 | c | Dried black currants |
| 1/4 | c | Slivered almonts |
| | | Confectioners' sugar for dusting |
| 3-CUP CAPACITY/16 SERVINGS |
| | | Same as for 2-cup capacity |
SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright
1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor.
The first time I ever had a gugelhopf was in Switzerland. It was my
friend Dieter's birthday and his wife Jacqueline had made one for him. In
Dieter's family, along with the customary birthday cake, his grandmother,
Lena, would make his birthday celebrat a gugelhopf. Traditionally made in a
high, ridged, crownlike pan, gugelhopf is a rich and buttery yeast bread
filled with currants and almonds and sprinkled with confectioners' sugar.
MACHINE PROCEDURE: All ingredients must be at room temperature, unless
otherwise noted. Add ingredients, except for fruit and nuts and
confectioners' sugar, in the order specified in your bread machine owner's
manual. Set bread machine on dough/manual setting. Add fruit and dnuts 10
minutes after first kneading cycle begins. Press clear/stop at the end of
the first kneading cycle. Let the dough rise for 1 hour, or until doubled
in size, checking after the first 30 minutes to make sure dough does not
overrise and touch the lid. Press start and let machine run for 60 seconds
to punch dough down. Press clear/stop again. Remove dough and let rest 5
minutes before hand-shaping.
If your bread machine does not have a dough/manual setting, follow normal
bread making procedure. Add fruit and dnuts 10 minutes after the first
kneading cycle begins. At the end of the first kneading cycle, press
clear/stop. Let dough rise for 60 minutes or until almost doubled in size,
c hecking after first 30 minutes to make sure dough does not overrise and
touch the lid. Press start and let machine run for 60 seconds to punch down
the dough. Press clear/stop. Let rest 5 minutes before removing.
HAND-SHAPING TECHNIQUE: Generously butter gugelhopf pan. If one is not
available, use an angel food pan. Flour your hands. Remove dough from bread
machine. Dough will be sticky. With your fingers, make a hole in the center
of the dough as if you were forming a large doughnut. Put dough in the pan,
letting pan tube dome through hole in center of dough. Gently pat dough to
spread evenly. Cover with a clean kitchen cloth and let rise 1 to 1 1/2
hours, or until dough is almost to top of pan. Preheat oven to 350F. Bake
for approximately 50 minutes. The gugelhopf is done when a toothpick
inserted in the cneter comes out clean. Remove gugelhopf from pan and cool
on wire rack. Sprinkle generously with confectioners' sugar before serving.
NUTRITIONAL INFORMATION per 1/2-inch slice: 185 calories, 4.27 g
protein, 30.9 g carbohydrates, 1.33 g dietary fiber, 5.07 g fat, 23.1 mg
cholesterol, 79.8 mg sodium, 118 mg potassium. Calories from protein: 9%;
from carbohydrates: 66%; from fats: 24%.