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Recipe
Gugelhupf studs
With its delicious flavors, this classic in a powdered guise ensures plenty of Christmas anticipation on the plates of your loved ones as early as the Advent season. Our new interpretation of the Christstollen is just as rich in content as tradition demands, and yet unusual in shape and taste: The combination of the slight spiciness of ginger and the sweetness of apricots and marzipan flatters the palate and is a real enrichment on every Advent coffee table. And the best thing about it: Our Stollen variation does not have to rest for a long time after baking. You can serve it directly after cooling and let it melt on your tongue with pleasure.
Our product suggestion: Gugelhupfform
For a long time there was no standard recipe for Gugelhupf. It was baked with lots of butter, almonds, lemon or raisins, dusted with powdered sugar or covered with chocolate, if you could afford it. Either way, the Gugelhupf was often baked in such a high mold made of copper, because it is not only beautiful to look at, the material also has excellent baking properties. The exceptional thermal conductivity of copper ensures a balanced distribution of heat during the baking process and keeps the temperature constant. In an energy-saving way, they thus get an even, excellent baking result.
Ingredients for a cup cake pan Ø 25 cm
400 g spelt flour (type 630)
130 g whole cane sugar (Art. No. 20278) 100 ml lukewarm (almond) milk
30 g fresh yeast
100 g almonds (Art. No. 26156)
70 g candied ginger
150 g marzipan paste (Art. No. 28709)
100 g dried apricots
250 g organic butter
1 tbsp. vanilla sugar (Art. No. 27580)
4 organic eggs, size M
1/4 tsp. salt
grated zest of an organic lemon
50 g powdered sugar
Recipe - step by step
Reserve two tablespoons of the flour, sift the remaining flour into a bowl. Press a well in the center of the flour, add three tablespoons of the milk, one tablespoon of sugar and the crumbled yeast to the well and mix gently with a little flour. Let this pre-dough rise in a warm place for 20 minutes until bubbles form. In the meantime, coarsely chop the almonds, finely chop the ginger, dice the marzipan and apricots.
Melt 200 grams of the butter in a saucepan. Add the melted butter to the pre-dough along with the remaining sugar, vanilla sugar, remaining milk, eggs, salt and grated lemon zest. Mix the dough with a food processor until it bubbles.
Mix the ginger, apricots and marzipan with the remaining two tablespoons of flour, add to the dough together with the almonds and fold in with a dough scraper. Carefully grease the cake pan with butter and then dust it with a little flour. Pour the dough into the pan, cover and leave to rise in a warm place for another 40 minutes.
Preheat the oven to 180°C top/bottom heat. Bake the cake on the middle shelf for about 50 minutes until goldenbraun (test with a stick). Let the cake cool for 20 minutes and then turn it out onto a cooling rack. Melt the remaining 50 grams of butter, brush the cake with it and dust with the powdered sugar.
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Canelés are festive little cakes from the Bordelais region with a soft, almost liquid core inside and a crisp, caramelized coating on the outside. This special coating is only created during baking, and here too the result is better if you use copper molds, because this way the heat of the oven is passed on to the baked goods undiminished. However, in use, note that the copper molds must be greased with a little beeswax or butter before filling the dough.
For your festive sweets: Whether small cakes for breakfast, soufflé, flan or pudding (prepared in a water bath) for dessert - they all succeed in these internally tin-plated copper molds. And if it's not supposed to be sweet, savory little pies or even aspics are no problem. The beautiful shapes make each of your creations a feast for the eyes on the plate. However, you are responsible for the taste.
