This Gugelhopf or Bundt Cake Recipe has a hint of sweetness but more resembles a bread than a cake!
For equal opportunity, I’ll post Dad’s Christmas present too. I make this for him most years for Christmas. It’s his favorite! He’s not terribly big on sweets and this is NOT a sweet bread!
This gugelhopf recipe came from a cookbook my Grandmother used in Germany since the early 1960’s. One of the authors has the same last name as my father but as far as he knows, they are not closely related. It is very easy for a yeast bread, no kneading!
Now don’t get me wrong. Germans have some sweet desserts and breads, such as German Chocolate cake, which I have yet to put on BCC. I shall soon!
I hope you enjoyed the post today for Gugelhopf or Bundt Cake Recipe. Have you ever had a lightly sweetened yeast bread? They are sooo good! Thanks for stopping by BCC! Leave me a comment below!
Here is a sampling of some of the other Christmas Goodies we made!
Gugelhopf or Bundt Kuchen
- 5 cups about 5 cups flour (625 gr.)
- 1 1/2 tsp salt (6 gr.)
- 1 1/3 cups milk (1/3 liter)
- 1 package Fleischmann's yeast (30 gr. )
- 1/2 cup butter (100 gr. )
- 1/2 c plus 1 tablespoon sugar (100 gr.)
- 3 egg
- 1/4 of a lemon rind , grated
- 1/2 c golden raisins (50gr.)
- 8 10 walnut halves
- Take butter out of refrigerator and let it get to room temperature.
- Grease and flour Bundt Cake pan.
- Arrange walnut halves in bottom of pan, cut half of the walnut should face up.
- Measure 4 cups of the flour into large mixing bowl, add salt. Set aside.
- Mix the butter, 1 tablespoon of flour and 1 tablespoon of sugar with 1 of the eggs. Let rest for 5 minutes.
- Place milk on very low burner, in a small saucepan. Milk MUST be warm, between 100 and 110°F! If the milk is too hot, the yeast may be killed; if the milk is too cold, it won't activate.
- Grate lemon rind and measure raisins, set aside.
- After the butter mixture has rested 5 minutes, add the 1/2 cup sugar, the other cup of flour and the other two eggs.
- Check milk temperature,when it's at the proper temperature stir in yeast .
- Add the milk and yeast to the 4 cups of flour and salt and mix well with wooden spoon.
- Add the butter mixture to the yeast mixture and mix well (this bread dough is very moist so unlike other breads, it is not kneaded!)
- Mix in lemon rind and raisins.
- Spoon into prepared pan, as evenly as possible. Cover with a clean kitchen towel and let rise in a warm place until almost to the top of the pan. With original yeast, 1 1/2 to 2 hours. With Rapid rise yeast, about 1 hour.
- Bake at 350 about one hour until golden brown (cover with foil if it gets too brown). I rap the bread with my knuckle, if the bread sounds hollow, it's done.
- A small caveat on the yeast, I have tried other yeasts, I will not mention names that just did NOT rise! The date was good, not even close to the expiration date. I double checked the temperature of the liquid. I tried twice with this brand last year and once with the same brand this year, luckily I proofed the yeast this year so that I didn't loose all the other ingredients (The reason I bought it was because I could not find my favorite in my town). it is very disheartening to say the least to loose all the ingredients and the work! This year, after the first package failed to proof, I traveled further and bought the only yeast I can trust, Fleischmann's. It's been around since the 1860's and I have never had a batch fail.
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Originally Published 12/29/2014