Whole Grain Gugelhupf With Dried Fruit
Ingrediënten
- ¾ cup 200 ml Milk
- ¼ cup 35 g Yeast
- ¼ cup 50 g Brown sugar
- 2½ cups 250 g Whole grain spelt flour
- 1 stick plus 2½ tbsp 150 g Butter or untempered vegetable margarine
- 1 tbsp 40 g Honey
- Dash of salt
- 3 Egg yolks
- Zest of ½ lemon
- 4 tsp 2 cl Rum
- 1 oz 25 g Raisins
- 2 oz 50 g Dried plums
- 2 oz 50 g Dried apricots
- 2 oz 50 g Dried apple slices
- Light margarine for the pan
- Oat flakes for the pan
Instructies
- The day before, cover the dried plums, apricots, and apple slices with boiling water and let soak.
- Warm the milk.
- Add the yeast, sugar, and 1/5 of the flour, stir, cover, and let rise in a warm place until it has doubled in size.
- Cream the butter, honey, and salt and add the eggs.
- Mix in the lemon zest, rum, raisins, and the rest of the flour, then knead with the starter dough.
- Drain the dried fruit, chop into small pieces, and knead into the dough.
- Butter a bundt pan and sprinkle it with oat flakes.
- Fill with the dough, cover, and let rise again until it has doubled in size.
- Preheat oven to 400 °F (200 °C) and bake for about 1 hour.
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