Saftigen Marmor Gugelhupf selber machen ???? - Der Klassiker - Guglhupf Rezept
Der Marmor Guglhupf ist der Klassiker unter den bekanntesten Gugelhupf Rezepten bei uns. Die wunderschöne Marmorierung wird mit einem kleinem Trick beim Befüllen der Form erreicht. Geschmacklich ist er einfach nur umwerfend! ???? Das Rezept ist super schnell und einfach. Ich wünsche euch viel Spaß beim Nachbacken!
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Vielen Dank für's Einschalten! ????
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Zutatenliste:
6 Eier
250g Kristallzucker
250g Mehl
1 Pkg. Backpulver
125ml Prickelndes Mineralwasser oder Sodawasser
125ml Sonnenblumenöl
50g Trinkkakao oder sonstige Schokoreste
1 Prise Salz
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HimmlischCatering e.U.
2435 Wienerherberg
Österreich
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Kugelhopf/Gugelhopf bread recipe.
Ever had a bread so delicious, buttery and Fruity like the Kugelhopf bread?
Now is the opportunity to get in touch with this rare recipe and experience a world unlike the usual.
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Recipe:
Flour -255g
Instant yeast - 7.5g
1/4tsp salt if using unsalted butter
Sugar - 100g
Salted butter - 135g
Egg - 120g
Vanilla - 1ml
Milk - 75ml
Raisin - 120g
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#bread recipe #kugelhopf #homemade bread recipe #easy bread recipe#how to make homemade bread #butterybread
Gugelhupf Traditional Austrian Bundt Cake Recipe
This weeks recipe is from my hometown Vienna, a traditional Austrian Guglehupf or Bundt cake. This historical dessert goes back all the way to the middle ages. The name Gugel stems from an old German word for a pointy hood and hupf means jump. If you want a delicious and easy to bake cake recipe, this is it.
As always here are the ingredients:
2 ¾ Cups All-purpose Flour
2 Cups Icing Sugar
1 Cup Unsalted Butter
4 Large Eggs seperated
1/2 tsp Lemon Zest
1/2 Cup Milk
1 tsp Vanilla Extract
1 tsp Baking Powder
¾ Cup Chocolate Chips small
3 Tsp Cocoa Powder
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Happy Baking
Roman
Best Kouglof Recipe | Gougelhof | Kougelhof Recipe | Gugelhupf | Kugelhof | Kugelopf | Kugelhopf
Kouglof is a cake that resembles brioche because it is light and soft. This recipe uses orange blossom water which is used in brioche. Its unique flavor makes this cake stand out. You can definitely use rum instead which I recommend when orange blossom water is unavailable.
This cake will pair perfectly with coffee or tea. You can eat it as a dessert or as part of your breakfast. You can eat this cake anytime, really. Even as a midnight snack if you feel like it!
Bon appétit!
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All my written recipes are in French too! Toutes mes recettes sont aussi en Français!
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➡️ RECIPE
Ingredients
3 1/2 cups flour
1 cup warm milk
2 eggs
1 pinch of salt
1/2 cup sugar + 1 Tbsp
1/4 oz yeast
12 1/2 Tbsp soft butter
5 Tbsp orange blossom water (or rum)
Powdered sugar for decoration
Instructions
1 - In a bowl, mix together the yeast with half of the milk and 1 Tbsp sugar. Set aside.
2 - In the bowl of a stand mixer, whisk together the sugar, the eggs, the other half of the milk, the orange blossom water (or rum), and the salt.
3 - Add the flour and the yeast with the milk.
4 - With the hook attachment, knead the dough for a few minutes until it forms a soft ball.
5 - Add the soften butter and knead until the butter is well absorbed. The dough will be soft and sticky.
6 - Transfer dough to a floured surface and knead by hand for a couple of minutes. The dough should feel sticky but should not stick to the fingers. Add more flour as needed.
7 - Transfer dough to a generously buttered bundt pan.
8 - Cover the pan with plastic wrap and let rise for 2 hours in a warm spot.
9 - Preheat the oven to 350°F. Remove plastic wrap and bake for about 30 to 40 minutes.
10 - Allow to cool and remove from pan. Sprinkle with powdered sugar.
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Anna Bakes Amazing Double Glazed Kugelhopf!
Double Glazed Kugelhopf is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below for the best kugelhopf experience ever!
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Recipe
Makes 1 Kugelopf
Serves 20
Ingredients
Dough
2/3 cup (100 g) raisins
1/3 cup (45 g) dried cherries
1 ½ Tbsp (22 mL) apple juice or orange juice
3 ¼ cups (490 g) bread flour
1/3 cup (60 g) sugar
1 ¾ tsp (5 g) instant dry yeast
½ tsp (3 g) salt
¾ cup + 2 T (200 mL) 2% milk, heated to lukewarm
1 large eggs, at room temperature
1 large egg yolk
2/3 cup (150 g) unsalted butter at room temperature, cut into pieces
12-20 whole blanched almonds
Hot Glaze
¾ cup (150 g) granulated sugar
¼ cup (60 mL) water
¼ tsp (1 mL) vanilla or almond extract
Directions
1. Soak the raisins and dried cherries with the apple (or orange) juice while preparing the dough.
2. Stir the flour, sugar, yeast and salt by hand in the bowl of a stand mixer fitted with the hook attachment. Add the milk and eggs and mix on low speed until most of the flour has been incorporated, then add the butter a few pieces at a time. Increase the speed by one level and knead the dough for about 5 minutes, until it becomes smooth and elastic. Add the soaked fruit (and any excess juice and mix again until the fruit has worked in (you may have to pull the dough from the hook once or twice to better blend the fruit in. Place the dough in a clean, ungreased bowl, cover the bowl with plastic wrap and leave on the counter to rise until doubled, about 90 minutes, punching it down once halfway.
3. Grease a Kugelopf pan or 10-12 cup (2.5-3L) bundt pan. Arrange the blanched almonds in a nice pattern at the base of the pan (often there are divots where the almonds fit in.) Turn the dough out onto a flour-dusted work surface and shape the dough into a smooth boule (round ball), adding floured to your hands and the work surface as needed. Use your fingers to press a hole in the centre and stretch it enough that it fits into the Kugelopf or bundt pan. Cover this with a tea towel and let rise until it comes two-thirds up the pan, about an hour.
4. Preheat the oven to 350 F (180 C). Bake the Kugelopf for about 45 minutes, until a rich golden brown on the surface. While the Kugelopf is baking, prepare the hot glaze. Bring the sugar and water to a full boil, and stir until the sugar has dissolved. Remove this from the heat and stir in the vanilla or almond extract. Keep the glaze warm to use.
5. As soon as the Kugelopf comes out of the oven, turn it out of the pan onto a cooling rack set over a baking tray. Spoon the hot glaze over the Kugelopf, getting it to fully cover the bread – you can also use a brush to dip and brush the glaze in hard-to-reach places. Allow the Kugelopf to cool completely.
The Kugelopf is best served within a day of baking.
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Homemade | KUGELHOPF with Orange Syrup
Kugelhopf with Orange Syrup:
Kugelhopf is a rich bread with plenty of aroma infused into the dough, with butter and lots of dry fruits added. Traditionally, French use raisins, but apricots or cranberries can be added as well and nuts make a great addition too, adding plenty of texture.
To make the kugelhopf you start making a brioche dough then you fold in the fruits and nuts if you are looking for more texture, then you rest the dough to allow fermentation to happen. After shaping, kugelhopf is baked in a Bundt cake pan, traditionally made of clay, but more modern versions use metal ones as well.
Once baked, the kugelhopf is brushed with even more butter then with an aromatic sugar syrup with orange blossom water. The final step includes rolling it through granulated sugar to give it the iced look that we all love.
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