gugelhopf

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Cooking receipe to make gugelhopf under category Aga Recipes. You may find some video clips related to this receipe below.

gugelhopf

200g raisins preferably black seedless

3 tbsp light rum

1 sachet easy blend yeast

300g plain white flour

4 large eggs

100ml milk

225g unsalted butter plus extra for greasing

75g caster sugar

generous pinch of salt

finely grated rind of 1 lemon

flour for dusting

100g split blanched almonds

icing sugar for dusting

whole glace fruits nuts and dragees to decorate

Place the raisins in a small bowl or jam jar pour the rum over cover and leave in a cool place over night.

Place the yeast in a food processor with the flour.

Mix well.

With the machine running on a slow speed pour in the eggs and milk and mix for about 10 minutes or until the dough is very smooth shiny and elastic.

Meanwhile place 225g butter in an oven proof bowl and soften in the simmering oven.

For 10 minutes.

Beat in the caster sugar salt and the grated lemon rind.

With the machine running add the butter and sugar mixture to the dough spoonful by spoonful until evenly incorporated. Turn the mixture into a large lightly floured bowl then cover with cling film and refrigerate over night.

lightly toast the almonds for 2 to 3 minutes on the grid shelf on the floor of the roasting oven.

Heavily butter a 2 litre gugelhopf ring mould.

Take a third of the cold almonds and press on to the sides of the mould; refrigerate.

Roughly chop the remaining almonds and mix by hand into the chilled dough along with the raisins and rum.

Carefully place the dough in the prepared mould then cover and leave in a warm draughtfree place near but not on the aga until the dough feels spongy and has risen to within 20mm of the top of the mould.