【発酵菓子の基本がわかる！】世界一わかりやすいクグロフの作り方（難易度★★）

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats and are often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey can be a natural sweetener with a unique flavor.

Soak dried fruit in hot water for about 30 seconds to remove oil and make it plump, then drain well.

Bring butter to room temperature and soften it.

Loosen the butter in a bowl, then add sugar and mix until well combined and fluffy.

Add salt to the mixture.

Separate the eggs and add half to the butter mixture, mix well, then add the remaining half and blend until the mixture is white and airy.

Add strong flour to the mixture and combine without over-kneading to keep the dough light.

Add milk to adjust the consistency of the dough and mix until it comes together.

Knead the dough on a table until it is easy to form, being careful not to overheat it.

Spread the dough out and evenly distribute the soaked dried fruit throughout the dough.

Transfer the dough to a bowl, cover it, and let it ferment in a warm place for 50-60 minutes until it doubles in size.

Divide the dough into 6 pieces, each about 40g, and shape them into balls.

Let the shaped dough rest for about 10 minutes before filling it into the Gugelhupf mold.

Make a hole in the center of each dough ball and push it into the mold to create a donut shape.

Cover the mold and let the dough ferment for another 60-70 minutes until it grows about one size larger.

Preheat the oven to 200°C (392°F) about 10 minutes before the fermentation is done.

Bake the dough in the preheated oven for 16-18 minutes until golden brown.

Remove the baked Gugelhupf from the mold and allow it to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens