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:

Sift out flavour, add sugar and salt while stirring.
Add yeast, dissolved previously in water.
Add small chunks of cold butter and eggs then, while stirring.
Wrap in a cling film and let the dough rise at room temperature.
Prepare chocolate stuffing by dissolving chocolate and butter in cream.
Roll out the dough into thin rectangular layer, spread chocolate stuffing over it and roll the dough.
Cut the roll in 15-cm pieces and put in a circle into Gugelhupf baking dish, preliminary oiled and covered with flaked almonds.
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.