Gugelhupf

December 31, 2021 | Chef Oliver Lim

INGREDIENTS

A FRUIT SOAKER (soak for 24 hours)
125 g Sultanas (Raisins), washed and drained
50 g Dark Rum or White Wine or Orange Juice
B PRE-DOUGH
125 g Steinmetz Wheat Flour Type 550, sifted
125 g Milk, lukewarm
11 g Angel Instant Yeast ,1 sachet
C DOUGH
180 g Butter (soft)
120 g Caster Sugar
10 g Salt
30 g Egg Yolk (2 yolks)
150 g Eggs (3 eggs)
1 g Nutmeg Ground
375 g German Wheat Flour Type 550, sifted
25 g Panettone Sourdough Powder
11 g Domino Verde
Zest of 1 Lemon

METHOD

  1. Prepare fruit soaker one day in advance and soak overnight in the chiller
  2. Place milk in a bowl, dissolve the yeast in the milk, add the sifted flour and mix with a spatula until combined. Cover bowl with cling film and rest the pre-dough for 30 minutes at room temperature.
  3. Add the butter into the bowl, using the mixer’s paddle. Cream the butter until light and fluffy.
  4. Gradually add the sugar, nutmeg and lemon zest, and continue creaming. Mix eggs and egg yolks and whisk slightly. Add gradually to the butter/sugar mixture.
  5. Sift flour and Panettone sourdough powder together. Add to the butter mixture. Add the pre-dough.
  6. Mix at slow speed until ingredients are combined. Increase speed and mix until dough doesn’t stick to the bowl. Rest dough for 30 minutes.
  7. After 30 Minutes fold the fruits carefully into the dough. Rest for another 15 minutes.
  8. Prepare a Bundt Cake tin. Metal tin need to brushed with soft butter inside and then dusted with flour. Silicone moulds need not to be greased or dusted.
  9. Place the dough evenly in the tin and cover it with cling film. Let it double in size.
  10. Preheat the oven to 200°C and place the tin, bake for 45 minutes.
  11. If the top browns too fast, cover it with a piece of baking paper or aluminum foil.

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Gugelhupf