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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak raisins in water or rum for 15 min, drain and pat dry. | 2. In large bowl mix well 2 cups of the whole wheat flour, sugar, salt and yeast. | 3. Add hot milk and blend well. | 4. Add egg and butter, beat rapidly with wooden spoon 40 to 50 strokes. | 5. Add nuts and raisins, blend. | 6. Add the remaining whole wheat flour and 1/4 cup white flour, mix well to be sure all the whole wheat flour is well mixed in. | 7. Knead dough for about 8 minutes, incorporating the remaining white flour (whole wheat is stickier than white flour, if you have to use up to 1/8 cup extra white flour it should not affect the flavor). | 8. It helps if you have dough blade or broad putty knife to keep the kneading surface clean of filming. | 9. The dough should be smooth and elastic. | 10. Clean your mixing bowl and grease. | 11. Turn dough into bowl and cover with plastic wrap and let rise at room temp until double (1 1/2- 2 hrs). | 12. Remove plastic wrap, punch dough down and turn over in bowl. | 13. Cover back up with plastic wrap and let rest for 30 minutes. | 14. Butter pan with the 2 tsp butter. | 15. Evenly distribute the whole almonds in the center of the gugelhupf pan and the sliced almonds up the outside of the pan. | 16. Shape dough in an roll long enough to fit into the pan, or roll into a round about the size of the pan and remove the center to fit over the center opening of the pan. | 17. Put the dough into the pan and press down with your fingers. | 18. Cover the pan with a towel or wax paper and let rise till dough doubles or reaches the rim of the form, about 1 hour. | 19. Preheat oven to 375°F. | 20. Bake for 50 minute. | 21. Place cake in the center of the oven, turn cake about halfways (25 min) through the to get even heating and browning. | 22. Test cake with a cake tester or metal skewer, should come out clean. | 23. If particles remain on tester return to oven and bake for an additional 10 minutes. | 24. Remove from oven and turn out of pan, if the crust is not golden brown return cake without pan to oven and bake another 5 to 8 minute. | 25. Place on cooking rack to cool. | 26. After cake is completely cooled sift confectioners sugar over it. | 27. Serve (with butter). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	3	cups		1224.0	259.092	47.556000000000004	9.0
dark brown sugar	1/4	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
yeast	1	package		-	-	-	-
milk	1 3/4	cups	heated	966.0	23.268	9.618	100.12799999999999
egg	1			71.5	0.36	6.28	4.755
butter	2	tablespoons	unsalted melted	171.0	7.857	5.343	14.4
bread flour	1/2	cup		247.285	49.683	8.2063	1.1371
hazelnut	1/4	cup	ground	79.8	12.0	0.0	4.002
raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
butter	1 -2	teaspoon	unsalted	171.0	7.857	5.343	14.4
almond	1/4	cup	skinned	481.78	0.0	0.0	54.5
almond	3/4	cup	sliced	481.78	0.0	0.0	54.5
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.