No TWD but Guglhupf from Baker Süpke

I was away on business and had to bake a cake for my workmates. I decided to bake "the real thing", this recipe is tried and tested from German fellow bloggers, see here, here or here. And this is my version before carrying the cake to work

Baker Süpke's Guglhupf

©Bäcker Süpkes Guglhupf 001

There's nothing left, all loved it. I hope to add another picture from the crumb I took this picture at work

©Bäcker Süpkes Guglhupf 002

This recipe is really a first class recipe: buttery, just with the right sweetness and spongy. If you want to duplicate the recipe you should know, that German flour has less gluten than American flour. The correspondent German flour to American all-purpose flour is wheat flour type 550. Wheat flour type 405 has less protein than wheat flour 550. Perhaps you try this recipe with a mixture of 305 grams AP and 45 grams corn starch.


-=========REZKONV-Recipe - RezkonvSuite v1.4
Title: Baker Süpke's Guglhupf
Categories: Baking, Cake
Yield: 1 Recipe

Ingredients

H PREFERMENT
150grams Cake Flour (wheat flour 405)
2teasp. Dry yeast
150ml Milk
H SPONGE MIXTURE
150grams Butter
50grams Sugar
30grams Marzipan paste
4grams Salt
1teasp. Vanilla extrakt
1  Lemon, the peel, grated
100grams Eggs, Europe Size M, US: large
200grams Cake Flour (wheat flour 405)
100grams Sultanas
40grams Candied orange peel
40grams Candied orangelemon peel
100grams Almonds, chopped, toasted
30ml Rum
H FOR DECORATING
2tablesp. Apricot jam, hot
   Icing sugar

Source

 http://baeckersuepke.wordpress.com/2008/10/28/
 vorteigehefestuck-geruhrter-hefefeinteig-der-
 gugelhupf/
 Edited *RK* 11/17/2008 by
 Ulrike Westphal

Directions

For the preferment stir all ingredients together and raise until matured about 30 minutes.

For the sponge mixture whisk butter, sugar, marzipan paste, vanilla extract and grated lemon peel until foamy. Fold in the eggs. Fold in the preferment and the remainig ingredients until you get a soft and smooth dough. Fill into a buttered Guglhupf pan and rise for roughly 2 h.

Bake for 45 minutes at 175 °C until a wooden stick comes out clean. Remove from pan and brush with hot apricot jam. Dust with icing sugar.

=====

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lamiacucina - 2008/11/18 06:44

bin gespannt, wie er bei Dir innen aussieht. Sowas Erprobtes wäre vielleicht auch für mich.

Eva (guest) - 2008/11/18 10:21

"This recipe is really a first class recipe: buttery, just with the right sweetness and spongy." - dem ist einfach nichts hinzuzufügen, denn genau so habe ich es auch empfunden :-)

Zorra - 2008/11/18 13:05

Sieht verlockend aus. Dieser und der Stollen stehen ebenfalls auf meiner Nachbackliste.

Mari (guest) - 2008/11/18 13:55

Oh this recipe looks wonderful! I can't wait to give it a go!

Nils (guest) - 2008/11/18 16:45

Guglhupf

Lecker. Bin seit Ströcks Hefezopf auch ein Fan des "Hefestücks". Da hab ich ja auch gleich was für den ersten Adventskaffee...

Medium (guest) - 2008/11/18 18:05

Im Rezept stehen zweimal Orangeat statt einmal Orangeat und einmal Zitronat ..

Susan/Wild Yeast (guest) - 2008/11/19 02:47

That looks beautiful! I appreciate the English translation of Herr Süpke's formula.

breadchick (guest) - 2008/11/19 21:36

And how could I possibly resist baking a tried and true German recipe in my little ole Norwalk, CT kitchen?! The perfect recipe to make this weekend to bring into the office on Monday.

bakingsoda (guest) - 2008/11/21 08:26

Baked!

Right after reading yr post I started the preferment. Had to have a bit patience because the house was colder, baked it and left to cool. This morning I had my first slice, it's good!!
Since the kids don't particularly like "filled breads" but think everything in gugelhopf shape is cake... wonder what they say about this one. It's a perfect mix between cake and bread, great with coffee or tea in the afternoon (or with breakfast for a no-breakfast girl like me) Thnks!

Nancy (n.o.e.) (guest) - 2008/11/25 06:07

Hello Ulrike!
This guglhupf looks delicious; I love anything with marzipan in it. I hope to try this recipe - it will be nice to see what the German version tastes like! And for a very late response to your question: Yes, my daughter was able to find the soft type of brown sugar (like we have here in the USA) at an Asian market in her Berlin neighborhood. She was lucky enough to find vanilla extract at a different shop. I will visit her in Berlin in a few weeks and we might try to bake one of the TWD recipes in her apartment! Maybe even the sugar cookie recipe that you chose!!
All the best
Nancy

ChristinaM (guest) - 2008/12/31 05:51

In the U.S., we have a lower gluten flour called "cake flour," which would probably work well in this recipe.

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Wild Yeast - 2008/11/21 09:03

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