Gugelhupf

Gugelhupf is a traditional European cake with a rich history, particularly beloved in Austria, Germany, and Alsace. With its signature ring shape and soft, airy texture, this yeast-based cake is often studded with raisins, almonds, or chocolate and lightly dusted with powdered sugar. Its buttery flavor and subtle sweetness make it a perfect treat for cozy mornings or festive gatherings.

Best enjoyed during the cooler months of autumn and winter, Gugelhupf pairs beautifully with a hot cup of coffee or mulled wine. Whether served for breakfast, as an afternoon indulgence, or as a holiday centerpiece, this elegant cake is a timeless classic that brings warmth and nostalgia to any table.

Gugelhupf

Difficulty Level: Medium
Calories: 450
Cooking Time: 120 min

Ingredients:

  • flour – 400 g
  • yeast – 20 g
  • water – 80 ml
  • 2 eggs
  • butter – 60 g
  • sugar – 60g
  • salt – 10 g
Stuffing:
  • cream – 80 g
  • butter – 50 g
  • bitter chocolate – 100 g

Instructions:

 

  1. Sift out flavour, add sugar and salt while stirring.
  2. Add yeast, dissolved previously in water.
  3. Add small chunks of cold butter and eggs then, while stirring.
  4. Wrap in a cling film and let the dough rise at room temperature.
  5. Prepare chocolate stuffing by dissolving chocolate and butter in cream.
  6. Roll out the dough into thin rectangular layer, spread chocolate stuffing over it and roll the dough.
  7. Cut the roll in 15-cm pieces and put in a circle into Gugelhupf baking dish, preliminary oiled and covered with flaked almonds.
  8. Cover dish with towel and let the dough rise for around 20-30 minutes, then bake in the oven for 20 minutes at 180-200 degrees.

You might be interested:

Polenta Gratin with parmesan

Polenta Gratin with Parmesan is a comforting and indulgent dish that combines the simplicity of polenta with the richness of...
Read More >>

Mango Salsa

I love capturing the magic of rearranging plates and food, almost like flying around with a propeller, snapping shots without...
Read More >>

Poached in Chili Broth, Sliced U.S. Prime Ribeye Recipe

This dish is perfect for fall and winter, offering a warming chili broth that contrasts with the cold weather. Ideal...
Read More >>
Be inspired by the success stories of the world's top chefs:

Philippe Duc

  • Hong Kong
SPOON by Alain Ducasse, a two Michelin-starred restaurant at the InterContinental Hong Kong, offers an exceptional fusion dining experience. Blending...
Read More >>

Tomasz Czyżycki

  • Krakow, Poland
I’m Tomasz Czyżycki, Chef and Co-Owner of Cyrano de Bergerac in Krakow. My cuisine blends French tradition with global influences...
Read More >>

Wo Ting Wai

  • Hong Kong
This American-style restaurant offers more than just great food; its authentic interior and terrace overlook a football field that doubles...
Read More >>