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Danish Gugelhupf

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Ingredients

  • 18 oz 500 g Danish pastry dough
  • 4¼ tbsp 60 g Butter
  • ½ cup 60 g Confectioner’s sugar
  • 1 cup less 2 tbsp 100 g Apricot marmalade
  • Flour for the work surface
  • Butter and flour for the pan

For the Nut Filling

  • ½ cup 100 ml Milk
  • 7 tbsp 100 g Granulated sugar
  • 2 tsp 10 g Vanilla sugar
  • 2 tbsp 1 kl Honey
  • Dash of cinnamon
  • Zest of one lemon
  • 9 oz 250 g Walnuts, ground
  • 1 Egg white
  • 4 tsp 2 cl Rum

For Topping

  • ⅓ cup 40 g Apricot marmalade
  • Almond slices roasted

Instructions

  • Prepare the Danish pastry dough as directed and roll out to a 10x14in (25×35 cm) rectangle on a floured work surface.
  • Blend the butter and confectioner’s sugar together until smooth.
  • For the nut filling, boil milk with granulated sugar, vanilla sugar, honey, cinnamon, and lemon zest.
  • Mix in the nuts and let the mixture cool somewhat.
  • Mix in the egg white and rum.
  • Spread the butter-confectioner’s sugar mixture on the pastry dough.
  • Then spread first the apricot marmalade and then the cooled nut filling on top.
  • Roll up the dough and cut in half lengthwise.
  • Braid the two pieces into a circle and lay in a buttered, floured bundt pan.
  • Brush with butter and let rise for 20 minutes.
  • Bake for 70 minutes in an oven preheated to 350 °F (180 °C).
  • After baking, release from pan and top with some apricot marmalade.
  • Sprinkle with roasted almond slices.
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Course Cake / Dessert
Cuisine Danish