Whole Wheat Gugelhupf
Ingrediënten
- 6⅔ cups 1 kg Whole wheat flour
- 2 cups 450 ml Milk
- 9 tbsp 80 g Yeast
- Dash of salt
- 1 cup less 2 tbsp 300 g Honey
- 3½ tbsp 400 g Butter, or untempered vegetable margarine
- 7 oz 200 g Raisins
- 3.5 oz 100 g Almonds, chopped
- 3.5 oz 100 g Candied orange peel
- 6 Eggs
- 4 Egg yolks
- ⅓ cups 80 ml Heavy cream
- Zest of 1 lemon
- ¾ cup 200 ml Rum
- Butter or untempered vegetable margarine and
- Grated almonds for the pan
Instructies
- Mix the rum with raisins, almonds, and candied orange peel.
- Mix the yeast and a little less than half (!
- ) of the flour into the lukewarm milk, cover, and let rise in a warm place for 20 minutes.
- Cream the butter, honey, egg yolks, and eggs.
- Add a dash of salt, heavy cream, and lemon zest.
- Mix the starter dough with the egg mixture and then knead with the rest of the flour to form a dough.
- Knead in the fruit, but don’t knead the dough for too much longer.
- Cover and let rise in a warm place for 30 minutes, then punch down.
- Butter a bundt pan and sprinkle it with grated almonds.
- Fill with the dough and let rise for another 30 minutes.
- Preheat oven to 340 °F (170 °C) and bake for 60–70 minutes.
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