【キャラメルとくるみのクグロフ】【Caramel and Walnut gugelhupf】の作り方/パティシエが教えるお菓子作り！

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.

Bring butter and whole eggs to room temperature.

Shake the mold lightly with oil spray.

Preheat the oven to 170°C before starting to make the dough.

Make the caramel sauce. Put the granulated sugar and water in a pot and heat over low heat.

Melt the mixture slowly, turning the pot without using a spatula. It will crystallize on the way, but it returns to be transparent after a while.

When the mixture turns to caramel color, turn off the heat and add the cream. Pour the mixture into a container and let it cool.

Make the dough. Whip the butter at room temperature with a whipper to make it smooth.

Add the whole egg mixture in 3 additions and emulsify each time.

Add the cooled caramel sauce and mix.

Sift together the flour and baking powder with a rubber spatula. Mix them together in a cutting motion at first, and when they are no longer powdery, mix them thoroughly until they are smooth and shiny.

Add the walnuts to the mixture and mix evenly, then press the mixture into a mold.

Bake at 170°C for about 20 minutes, or you may need to adjust the temperature and lengthen the baking time if you are baking a larger loaf.

Immediately after baking, remove from the mold and allow to cool completely.

Make the icing. Sprinkle powdered sugar with water or rum and mix well.

Place the icing on top of the gugelhupf and decorate with nuts or gold leaf.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens