Gugelhupf
Gugelhupf
Yeast Hood
Ingrediënten
Ingredients for Sin (20 cm) Pan
- 2 sticks plus 1½ tbsp 250 g of Butter
- 3 tbsp 20 g Confectioner’s sugar
- 2 tsp 10 g Vanilla sugar
- Pinch of salt
- Zest of ½ lemon
- 5 Egg yolks
- 5 Egg whites
- â…” cup 150 g granulated sugar
- 1½ cups 190 g flour
- ÂĽ cup 40 g Cornstarch
- 1 oz 30 g Raisins
- Butter and flour for the pan
- Confectioner’s sugar for dusting
Instructies
- Preheat oven to 350 °F (180 °C).
- Cream the butter with the confectioner’s sugar, vanilla sugar, salt, and lemon zest.
- Mix the egg yolks in little by little.
- Beat granulated sugar into the egg white, beat egg whites to stiff peaks, and then fold in.
- Sift flour and cornstarch and carefully fold into the batter along with the raisins.
- Coat the bundt pan with butter and dust with flour.
- Pour in the batter and bake for about 1 hour.
- Let cool, release from pan and dust with confectioner’s sugar.
