The smell of freshly baked Guglhupf is one of the most irresistible aromas imaginable. That's why we're sharing our Guglhupf recipe with you here. It's a slightly modified version, as the recipe for our original Landtmann Guglhupf contains a few subtle secrets.
Good succeed!
Ingredients
240 g butter, at room temperature
220 g icing sugar
150 g egg yolk
10 g vanilla sugar
1/2 piece of lemon peel
230 g protein
220 g fine granulated sugar
10 g cocoa powder
30 g water
270 g wheat flour type 480 smooth
Powder snow
preparation
- Cream together butter, powdered sugar, vanilla sugar and lemon zest until fluffy.
- Gradually stir in the egg yolks.
- Then beat the egg whites with the superfine sugar until foamy.
- Fold the flour into the butter mixture and then fold in the beaten egg whites.
- Stir cocoa powder and water until smooth and use it to color one-third of the mixture.
- Pour half of the white mixture into a greased and floured Bundt pan.
- Add the brown mixture and finally finish with the white mixture.
Bake at 170 degrees for 45 minutes, turn out of the tin and sprinkle the cooled Gugelhupf with powdered snow.
Slice and enjoy!
