Danish Gugelhupf
Ingrediënten
- 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
Instructies
- Prepare the Danish pastry dough as directed and roll out to a 10x14in (25x35 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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