Emperor’s Gugelhupf
Ingrediënten
- 3½ cups 430 g Flour
- 2 sticks 220 g Butter
- ¾ cup 90 g Confectioner’s sugar
- 6 Eggs
- ¾ cup 170 ml Milk
- 5 tbsp 42 g Yeast
- 2 oz 60 g Raisins
- Salt
- Zest of one lemon
- Butter and flour for the pan
- Confectioner’s sugar for dusting
Instructies
- Cream the butter with the confectioner’s sugar.
- Add the eggs little by little, and then add a tablespoon of flour at a time.
- Dissolve the yeast in lukewarm milk and add along with the rest of the flour.
- Knead together well.
- Finally, mix in raisins, salt, and lemon zest.
- Coat the bundt pan with soft butter and dust with flour.
- Fill in the dough, cover with a towel, and let rise in a warm place for about 1 hour.
- Bake for about 1 hour in an oven preheated to 350 °F (180 °C).
- Let cool, release from pan, and dust with powdered sugar.
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