A Gugelhupf aka Kugelhupf, Guglhupf, Gugelhopf, kouglof, kougelhof, or kougelhopf is a brioche type of bundt cake originated in Alsace, Austria, Germany and Switzerland. Traditionally baked in enamelled pottery. Very similar to the Pandoro from Verona or the Milanese Panetone
Using a sweet Lievito Madre for leavening in a 3 step dough building process.
I translated my grandmothers recipe from bakers yeast to a sourdough one. Filled with rum raisins and topped with almonds. It does contain butter!
At the moment I bake 3 different sizes:
M Ø17cm~500g,
S Ø14cm~250g,
XS Ø10cm~90g
The big difference is the amount of almonds. Though the M size keeps a bit longer fresh they are all a delicious treat for special occasions.
Festive Special
Besides raisins, candied orange and lemon peel are added as well as spices.
A unique treat for a special occasion.
Ingredient: Wheat, Milk, Butter, Egg, Rum Raisins, Almonds, Sugar, Salt , Wheat Sourdough Starter, (Succade and Spices for special version) Allergy advice: contains Gluten, Almonds, Egg, Dairy products
sourdough hk 
You must be logged in to post a comment.