Yeast Ring Cake, Gugelhupf with Candied Cherries
Made by Alessandro Cipriano
For the dough
- 5 dl whole milk
- 40 g of yeast
- 30 g of sugar
- 125 g butter
- 75 g egg yolk
- 1 g lemon zest
- 500 g white flour sifted
- 7 g salt
- 200 g candied cherries, fruits or sultanas (put in rum the day before)
- 25 g rum brown
- 50 g powdered sugar for dusting
Preparation of the cake pan
- 20 g butter
- 20 g white flour
Grease the cake pan with butter and dust with flour so that the cake comes out easily after baking.
Dissolve yeast and sugar in the milk, please do not let it get too hot.
Knead the milk mixture, melted butter, salt, egg yolk and lemon zest and the white flour into a smooth dough.
Now mix in the marinated and floured fruits from the day before. The light flour coating helps the fruit to ‘stick’ to the cake mixture better, stopping them from sinking.
Shape the dough into a ring and fill into the cake pan.
Now Let the dough rise double in a warm place.
Brush or sprinkle with a little water. Bake in a preheated oven at 180-200 degrees for 30-40 minutes. Dough Testing: Use a “Stainless Test Needle”. No more dough should stick to the needle.
Allow the Gugelhupf (cake) to cool down in the pan for a few minutes after baking. Then overturn the cake. Only dust with icing sugar when the cake has cooled.
Ready to serve, enjoy your teatime!
